Judging the quality of fermentation

[northernlad]

I recently began washing yeast. Last weekend I made a Porter of about 1.055 and pitched the dregs of a 1 quart starter of 1056.
Yesterday I made an IPA of 1.065 and ptiched a 1 quart starter of 1056 that was still active.
Both times took about 6-8 hours before signs of fermentation.
The IPA is working such that it looks like it is boiling under the krausen.


My question is:
Are ther indications during fermentation that one fermentation is "better" than another?
Can you look at the activity and know if it is where you want it?

I ask because I have experimented with pitching on a yeast cake as well and
both of these are reported to result vigorous fermentations even needing a blowoff on a 6.5 gallon fermentor.
I have not seen anywhere near this with either approach. I ferment in a closet that is 60 degrees.

 

[BioBeing]

I think "better" is too subjective a term. Pitch healthy yeast into a good medium and they will grow at their own rate. They are living organisms, and will do their own thing. In an ideal world, if we get everything identical everytime, then yes the ferments should be the same. But we don't live in an ideal world, and have to deal with biological variation.

I do 10 gallon batches, and ferment in two 5 gallon buckets. Sometimes I need a blow off in one bucket but not the other due to slight difference in oxygenation, actual volume in the bucket, number of yeast that made it into each bucket etc. Placement in my fermentation chamber might also have something to do with it? In the end, I can't tell which bottle of beer came from which bucket.

Bottom line; pitch the correct amount of healthy yeast into well supplemented wort, and you will get good beer, regardless of how "good" the fermentation looks.

 

[northernlad]

Yeah, I know better is not the best word...
I am trying to dial in all my processes and yeast is my current concern.
Really I am wondering if there is anything about the fermentation that will indicate to me in any way if I have provided the yeast and wort a happy home or do I just need to have faith in things like Mr Malty, etc.

 

[EricCSU]

I think the only barometer that is useful is your palate. You can do side by side experiments, but the most important part is the end product.

Eric