Little/no krausen in my fermenter

[BryggAnton]

Hey folks! I'm brewing a 4,5% ABV IPA with pretty much hops in it. Most added at flame out.

I'm starting to wonder if I messed up somewhere since there are no krausen on top in my fermenter. I pitched the yeast 5 days ago, day 3 it looked like it was fermenting quite vigorously. At day 4 it had a really thin krausen on top and today (day 5) I can still see some action in there but the krausen is completely gone. Fermentation temp is 19C/66F

Can this just be because of the low ABV combined with the hop oils on top that is killing the krausen?

 

[McKnuckle]

Five days during which you've seen active fermentation, then it died down. Sounds utterly normal. Why are you concerned? Only some yeasts have a persistent krausen that remains after active fermentation. Most don't.

 

[BryggAnton]

Five days during which you've seen active fermentation, then it died down. Sounds utterly normal. Why are you concerned? Only some yeasts have a persistent krausen that remains after active fermentation. Most don't.

Before I have always seen a high and thick krousen on top and now this time almost nothing. But maybe I'm just freaking out over nothing. All the other beers I have made have always been with higher ABV. Thanks for the quick reply!

 

[Nokie]

Before I have always seen a high and thick krousen on top and now this time almost nothing. But maybe I'm just freaking out over nothing. All the other beers I have made have always been with higher ABV. Thanks for the quick reply!

Sounds about right. Depending on recipe and yeast used compared to your other batches.
I bet 66* is the lower end of the temp for your yeast and it just tends to work a little slower so there’s not a huge krausen.
I’m to the point now I don’t even check anymore. As long as I can see at least a little ring around my bucket. Which most of the time that’s all you’ll see if you miss your fermentation in action.
IOW..... RDWHAHB

 

[BryggAnton]

Sounds about right. Depending on recipe and yeast used compared to your other batches.
I bet 66* is the lower end of the temp for your yeast and it just tends to work a little slower so there’s not a huge krausen.
I’m to the point now I don’t even check anymore. As long as I can see at least a little ring around my bucket. Which most of the time that’s all you’ll see if you miss your fermentation in action.
IOW..... RDWHAHB

I have a see through fermenter and I'm using yeast s-05 with recommended temp ranges 59-75F (19-24C)

 

[Leezer]

It’ll probably turn out fine. A similar thing happened to me a couple weeks ago with an oatmeal stout. There was almost no krausen, just a very very thin layer, briefly. I was worried it hadn’t fermented but the FG was fine, so it did, although it didn’t look like the usual thick krausen I get.