Is there any significance between a fermentation with a thick Krausen (3-4 inches or more) versus one with a thin Krausen (inch or less)? Or a fermentation in which both happen?
My fermentation (Wyeast 1272, OG 1.068) began within 5 hours and built up to a bubbling rate of 1-2 per 2 seconds with a thick Krausen of about 4 inches. After about 12 hours the bubbling rate increased to 1-2 every second or less while the Krausen collapsed within two hours to a thickness of about one-half inch, where it has remained steady, going on 24 hours of fermentation.
I have never seen this happen in a fermentation so I was wondering if anyone else has experienced something similar.
My fermentation (Wyeast 1272, OG 1.068) began within 5 hours and built up to a bubbling rate of 1-2 per 2 seconds with a thick Krausen of about 4 inches. After about 12 hours the bubbling rate increased to 1-2 every second or less while the Krausen collapsed within two hours to a thickness of about one-half inch, where it has remained steady, going on 24 hours of fermentation.
I have never seen this happen in a fermentation so I was wondering if anyone else has experienced something similar.