How Much Krausen In Starter?

[TheHopfather]

I just made my second starter ever. I've got a 2L flask and a stir plate, I'm using the 10g of DME per 100mL of water rule. I'm wondering how much karusen I should expect to see in my starter? While I've had a small (1/2"-ish) layer of foam I haven't had a huge karusen by any means. Is this normal? Should I be getting a little more activity in the starter than this?

I do end up with a layer of yeast on the bottom of the flask, I'm just not sure I'm getting as much as I could be.

 

[TheHopfather]

Search is a wonderful thing.

I think I've found the answer to my own question. Sometimes you get a krausen, sometimes you don't. The layer of yeast on the bottom is the important thing.

 

[halcyondays]

Yeah, typically when I have mine on the stir plate (maybe because it's constantly moving?) I don't get much of a krausen. Just bubbles around the edge of the top of the liquid that dissipate pretty quickly. Clearly it's giving off CO2 and fermenting, but no real krausen.

 

[serum]

It varies wildly between different yeasts.

If it's one that normally bursts out of your FV you can expect quite a bit of action but some strains don't produce that much

 

[Wobbegong]

Wyeast 1056, WLP001 tends to make a lot in my experience. I use a 5000 ml flask when I use that yeast. I've had it blow out of my 2000 ml flask too many times.

 

[trentm]

I've noticed that if the stirring action of the starter is high, it will have less krausen but if I have overfilled the flask (greater than 75 percent) I get a lot of krausen. My thinking is the stirring action is not enough to remove the CO2 and indicating not much air is coming in.