ultravista
Well-Known Member
Will someone explain the fermentation cycle in detail for me?
I am curious how the process begins and ends, and the times typically involved.
For example, I brewed a Newcastle Clone Sunday, pitched the yeast about 7 PM and had a krausen head by 7 AM. The krausen was thick and pushing through the airlock. The krausen dropped the next day and the carboy went from an active gurgle and burp (1/second) to 5/second the second day, and 10/second the third day. The layer of white yeasty looking sediment is about 3/4 inch already. I am surprised at this depth already, only two days after pitching.
How long is the fermentation process from start to finish (in general)?
What causes the krausen to rise and drop to the bottom of the fermenter?
I am curious how the process begins and ends, and the times typically involved.
For example, I brewed a Newcastle Clone Sunday, pitched the yeast about 7 PM and had a krausen head by 7 AM. The krausen was thick and pushing through the airlock. The krausen dropped the next day and the carboy went from an active gurgle and burp (1/second) to 5/second the second day, and 10/second the third day. The layer of white yeasty looking sediment is about 3/4 inch already. I am surprised at this depth already, only two days after pitching.
How long is the fermentation process from start to finish (in general)?
What causes the krausen to rise and drop to the bottom of the fermenter?