Krausen drop

[msmith92]

Seems strange that I brewed on Sunday and my ESB Krausen fell after only one day. I'm guessing there's still fermentation happening (I know relax and have a home brew) but why would that collapse so quickly?

I made a yeast starter the night before.

The airlock started bubbling within a few hours.

Extract Recipe:
O.G: 1.053 READY: 6 WEEKS
1–2 weeks primary, 2-4 weeks secondary,
1–2 weeks bottle conditioning
KIT INVENTORY:
SPECIALTY GRAIN
--1 lbs English Medium Crystal
FERMENTABLES
--3.15 lbs Muntons Amber malt syrup (60 min)
--3.15 lbs Muntons Amber malt syrup late addition (15 min)
--1 lbs Briess Golden Light dry malt extract late addition (15 min)
HOPS & FLAVORINGS
--2 oz Willamette (60 min)
--1 oz UK Kent Goldings (15 min)
--1 oz UK Kent Goldings (1 min)
YEAST
WLP002

 

[kh54s10]

What was the fermentation temperature. High temperatures can make the fermentation go fast. Temperatures that are too high can also lead to off flavors and fusel alcohols.

 

[msmith92]

I'm not sure. I don't have any temp control on my fermentation but my house stays at around 69-71 upstairs and fermentation is in the basement (finished basement) and usually is a degree or two lower.

I also cover the carboy up with a towel to keep any light from hitting it.

 

[JakeFegely]

Yeast do strange things sometimes. I've seen the kreusen drop and yet the fermentation continued normally (it just didn't look "normal"). Visual indicators like kreusen, air-lock and yeast movement can be helpful, but a hydrometer is much more meaningful.