Apfelwein: The Ultra-annoying," why is my yeast doing this?" thread

[choosybeggar]

24 hours into EdWort's apfelwein (followed original recipe without any mods) and the Montrachet is kicking up foam (glad I have head space). Temp is 70.3 by IR thermometer. I was not expecting Krausen. What gives?

 

[UpstateMike]

I was not expecting Krausen. What gives?

Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.

 

[choosybeggar]

Certain yeasts produce a krausen. I usually get nothing with Nottingham, but can almost guarantee one with S-04.

According to the Apfelwein thread, Montrachet does not produce krausen. In fact, filling the carboy to near the tippy-top is recommended

 

[JoeMomma85]

I've gotten krausen from Montrachet once, every other use of it has been none. I have also never gotten krausen from the Wyeast 3068 when used in apfelwein.