Fundamental, dumb question. I've been working up Black Sheep yeast from slants and it is a ridiculously strong top cropper. Experimenting with a home-based Yorkshire Square routine of regular rousing, and top-cropping (working this all out by researching has proved really difficult - another story).
At any rate, on another site, an individual said "I pitched the starter yesterday, its got a krausen but is not cropping as yet, I reckon that it will be chucking up yeast in the morning.."
And I was puzzled. How do you know the difference between krausen and a good, thick yeast mass, which you can elect to harvest (or not)? Is there some visual or textural clue that distinguishes these as layers?
At any rate, on another site, an individual said "I pitched the starter yesterday, its got a krausen but is not cropping as yet, I reckon that it will be chucking up yeast in the morning.."
And I was puzzled. How do you know the difference between krausen and a good, thick yeast mass, which you can elect to harvest (or not)? Is there some visual or textural clue that distinguishes these as layers?