Not sure why I'm posting this, I'm not worried or anything and know the beer will be fine - been brewing like crazy for a year now so I've seen the variances, but this one is intriguing. I'm making a White Peach Wit (peach not added yet) and everything went according to plan and I basically used a slightly modified version of my Belgian Wit as the base minus the orange peel and reducing the coriander. Anyhow, the Wyeast pack fully inflated as usual over the entire brew time (say about 3 hours from smack to pitch) and is dated less than a month old. Next morning fermentation was bubbling away very nicely, but there was no krausen. Looking into the wort I could see the liquid visibly active meaning I could see motion in the wort, it was slowly flowing like there were undercurrents. Temps also went up two degrees celsius. But the next morning the activity seemed to slow to a near crawl both visibly and via the airlock.
This isn't a "my airlock isn't bubbling thread"!! I'm well aware of that whole thing so don't pidgeonhole me, just mentioning it. Anyhow, a krausen still never formed when I always had a long held krausen before with this yeast. Not worried about it of course and I've read the oil in oats can prevent krausen etc etc.
Anyhow, it's just odd. The temp dropped back down the 2 degrees and it's just sitting there. I'm sure it will be fine in 3 weeks, I just found this interestingly odd and thought I would share lol.
Rev.
This isn't a "my airlock isn't bubbling thread"!! I'm well aware of that whole thing so don't pidgeonhole me, just mentioning it. Anyhow, a krausen still never formed when I always had a long held krausen before with this yeast. Not worried about it of course and I've read the oil in oats can prevent krausen etc etc.
Anyhow, it's just odd. The temp dropped back down the 2 degrees and it's just sitting there. I'm sure it will be fine in 3 weeks, I just found this interestingly odd and thought I would share lol.
Rev.