Kinda cool thing happened yesterday. Came home from work and I went to check on a saison I had brewed the previous night -- so it had been about 18 hours or so since I pitched. There were a couple of spots of foam starting to form, but nothing I would call a kraeusen yet. Went and chatted with my wife for about 40 minutes or so, then decided to take another peek at the beer (sorry, I am a fermentation voyeur, I can't help it!) and there was a beautiful white kraeusen about 1/4" thick over the whole top.
Just wanted to share that story. It was neat how rapidly it went from just having the barest preliminary signs of fermentation, to extremely active attenuation. But like I say, I'm a yeast voyeur, so maybe I just found that more interesting than I ought.
(Edit: To be clear, I ferment in glass carboys, so I don't need to mess with the beer to peek at it. If I fermented in buckets, I would restrain myself )
Just wanted to share that story. It was neat how rapidly it went from just having the barest preliminary signs of fermentation, to extremely active attenuation. But like I say, I'm a yeast voyeur, so maybe I just found that more interesting than I ought.
(Edit: To be clear, I ferment in glass carboys, so I don't need to mess with the beer to peek at it. If I fermented in buckets, I would restrain myself )