Good morning all,
Over the weekend I brewed two 5 gallon batches, a Rye IPA and an Oatmeal Stout. I made a huge starter of WLP200 Best of Both Worlds (MoreBeer exclusive) and split it between the two batches. I used a pitching calculator so I know my yeast quatities were good. I pitched the yeast into both batches Sunday night after the temps had stabilized at 66 degrees in both batches. Both are in a temp controlled fermentation chamber.
Both showed signs of fermentation within 6 hours of pitching. By Monday morning, fermentation was extremely active. By Monday afternoon, fermentation was even more active but I noticed something that I've never seen. The krausen on the oatmeal stout was starting to fall already even though fermentation was at its peak. As of Tuesday morning, both batches are still going strong but the stout's krausen has completely fallen while the rye ipa's krausen is still thick. Just to make sure, I took temp readings on both batches. Both are reading 66.3 and 66.5 degrees. Those were taken through thermowells so that's actual liquid temperature, not air temperature.
I'm assuming there's nothing wrong. Certainly, there's nothing I can do at this point anyways. I'm just trying to understand why this happened since I've never seen it happen before. What do you guys think?
As always, thanks everyone!
Over the weekend I brewed two 5 gallon batches, a Rye IPA and an Oatmeal Stout. I made a huge starter of WLP200 Best of Both Worlds (MoreBeer exclusive) and split it between the two batches. I used a pitching calculator so I know my yeast quatities were good. I pitched the yeast into both batches Sunday night after the temps had stabilized at 66 degrees in both batches. Both are in a temp controlled fermentation chamber.
Both showed signs of fermentation within 6 hours of pitching. By Monday morning, fermentation was extremely active. By Monday afternoon, fermentation was even more active but I noticed something that I've never seen. The krausen on the oatmeal stout was starting to fall already even though fermentation was at its peak. As of Tuesday morning, both batches are still going strong but the stout's krausen has completely fallen while the rye ipa's krausen is still thick. Just to make sure, I took temp readings on both batches. Both are reading 66.3 and 66.5 degrees. Those were taken through thermowells so that's actual liquid temperature, not air temperature.
I'm assuming there's nothing wrong. Certainly, there's nothing I can do at this point anyways. I'm just trying to understand why this happened since I've never seen it happen before. What do you guys think?
As always, thanks everyone!