frankvw
Well-Known Member
I'm brewing a Belgian Tripel using WLP540, and this time I'm trying a staggered fermentation in hopes that it will keep the esters down a little and make for a more controlled fermentation.
I started with the all-grain portion of the wort (OG 1.060) to which I planned to add 1 lb. of Lyle's Golden Syrup (equivalent to DM10 Belgian Candi syrup) after 36 hours, followed by 3 additions of 200 grams each of white cane sugar, starting 18 hours after the syrup and 24 hours apart. Final OG should be 1.079 according to BS3. I'm aiming for 9-9.5% ABV.
When I added the syrup, 36 hours into the fermentation, the Krausen was thick and dense. But at the time of the first sugar addition, 18 hours later, I saw that the Krausen has disappeared completely.
Given the added fermentables which may (but probably aren't) distributed evenly through the wort I don't think a gravity reading will tell me much about whether or not the fermentation is still underway. I didn't take a reading when I added the syrup on the basis of the fact that I was about to change the gravity in any case. Also, my fermenter lid is rather leaky, so the airlock hasn't shown any bubbling to speak of, but the Krausen and the sound of CO2 rising clearly indicated a decent fermentation at the time of the syrup addition.
Does the vanished Krausen mean that my fermentation has stalled and/or the yeast has crashed? There have been no temperature dips. What could have caused the Krausen to do such a vanishing act overnight? I poured in the syrup quite carefully in order to disturb as little as possible.
All insights and suggestions would be appreciated!
I started with the all-grain portion of the wort (OG 1.060) to which I planned to add 1 lb. of Lyle's Golden Syrup (equivalent to DM10 Belgian Candi syrup) after 36 hours, followed by 3 additions of 200 grams each of white cane sugar, starting 18 hours after the syrup and 24 hours apart. Final OG should be 1.079 according to BS3. I'm aiming for 9-9.5% ABV.
When I added the syrup, 36 hours into the fermentation, the Krausen was thick and dense. But at the time of the first sugar addition, 18 hours later, I saw that the Krausen has disappeared completely.
Given the added fermentables which may (but probably aren't) distributed evenly through the wort I don't think a gravity reading will tell me much about whether or not the fermentation is still underway. I didn't take a reading when I added the syrup on the basis of the fact that I was about to change the gravity in any case. Also, my fermenter lid is rather leaky, so the airlock hasn't shown any bubbling to speak of, but the Krausen and the sound of CO2 rising clearly indicated a decent fermentation at the time of the syrup addition.
Does the vanished Krausen mean that my fermentation has stalled and/or the yeast has crashed? There have been no temperature dips. What could have caused the Krausen to do such a vanishing act overnight? I poured in the syrup quite carefully in order to disturb as little as possible.
All insights and suggestions would be appreciated!