JBrady
Well-Known Member
Hello, we brewed a stout about 3 days ago and used a pack of US-05 dry yeast. I didn't rehydrate it, we just went by the directions on the back of the yeast pack and sprinkled it on top of the wort. Fermentation signs started about 6 hours in and by 24 hours in we had bubbles every 3 seconds. It already seems to have peaked out though, now 48 hours in fermentation signs are slowing and the beer never formed any kind of a krausen layer on top of it. The fact that I never got krausen is the only thing that somewhat worries me.
Can the absence of krausen be attributed to poor brewing technique? I've never used US-05 before but from what I hear it provides a vigorous air lock blowing fermentation that Im just not seeing at all, are these symtoms I am seeing traceable back to a specific wrong doing? The only ingrediant that Im working with that I've never used before is milksugar(lactose). Thanks for any info, Im not really worried but I'm just trying to learn why I'm seeing different stuff than I'm used to.
Can the absence of krausen be attributed to poor brewing technique? I've never used US-05 before but from what I hear it provides a vigorous air lock blowing fermentation that Im just not seeing at all, are these symtoms I am seeing traceable back to a specific wrong doing? The only ingrediant that Im working with that I've never used before is milksugar(lactose). Thanks for any info, Im not really worried but I'm just trying to learn why I'm seeing different stuff than I'm used to.
