So, I bottled up a sour recently. It was first fermented with Wyeast Belgian Ardennes and then soured with dregs from two cans of Brewery Vivant/New Belgium's Esoffier and one bottle of Jolly Pumpkin La Roja. The sample tasted great and I'm looking forward to it being carbed up.
Anyway, then I brewed a new batch to pitch on the yeast cake. After cooking the wort and getting it into the carboy, I decided to just let it go and see if any sacch was still around to do a primary ferment. Two days, nothing. So, I went ahead and pitched some T-58. It took off within 12 hours. Krausen bubbling up. All's well.
Then about 6 hours after that, the krausen is completely gone. The airlock was still going nuts, but no visual sign of fermentation. Weird.
It's like a schizophrenic fermentation. There was airlock activity for maybe close to a week.
I assume the bugs were getting to work in those first couple days. But then the krausen just disappearing when it seemed to be just getting going surprised me.
Anybody have a similar experience?
Anyway, then I brewed a new batch to pitch on the yeast cake. After cooking the wort and getting it into the carboy, I decided to just let it go and see if any sacch was still around to do a primary ferment. Two days, nothing. So, I went ahead and pitched some T-58. It took off within 12 hours. Krausen bubbling up. All's well.
Then about 6 hours after that, the krausen is completely gone. The airlock was still going nuts, but no visual sign of fermentation. Weird.
It's like a schizophrenic fermentation. There was airlock activity for maybe close to a week.
I assume the bugs were getting to work in those first couple days. But then the krausen just disappearing when it seemed to be just getting going surprised me.
Anybody have a similar experience?