All Grain Krausen

[Desert_Sky]

Lately Ive noticed my beer acting differently during fermentation. When I did extract, my krausen was almost up to the airlock everytime. Now, Im lucky to get 2 inches of it. My beer has been super clear lately, and I can definitely see the fermentaion, which I might add is a little more violent under the surface than my extracts were. Its the whole krausen thing thats on my mind now. I guess Im not too worried, just curious. My beer has never been better, it just lacks the high krausen I used to get with extract.

This happen with anyone else?

 

[david_42]

Probably slightly lower protein content of your AG wort. If it really bothers you, add 1/2 lb of wheat to your next batch.

 

[Exo]

I expected severe blow-off with my Wasp-Bitten IPA. I was suprised that it didn't blow-off. After all, I used the yeast slurry/trub from a previous batch and it was 1/2-gallon. It started in less than one-hour and the CO2 was "gushing" from the airlock.

I would have thought that much sugar with so much yeast would have surely resulted in a good blow-off...but nope...only got to within an inch or two of the airlock.

Do you think the extract has stuff besides malted barley? wheats and/or corn?

 

[Desert_Sky]

Probably slightly lower protein content of your AG wort. If it really bothers you, add 1/2 lb of wheat to your next batch.

No, doesn't bother me, just curious is all.

Now that makes sense about the protein content. Lately Ive been using a raging boil in addition to getting a much better hot break. In addition to adding my whirflock at 5 minutes instead of the normal 15. Then whirlpooling to leave as much as I can in the kettle. Maybe one, or a combination of is the reason why. Maybe Im just leaving much more protein out of the primary. Maybe not, who knows.....