New brewer here needing some advice.

[TyrellWilli]

Ok so my third batch I brewed was a Chinook IPA and my first and second batch was a American Wheat and a Bulverian Hefeweizen. My question is on the Chinook. You know how when you open a fermenter bucket and you see that ring of crud around the edge of the bucket from the Krausen. Well my first two batches had that ring, but when I opened my Chinook to transfer it into a secondary(dry hopping and trying to lighten it up) I noticed it didn't have that ring around it. It had a little crud here and there but no full, thick ring. There was still sediment on the bottom. Can anyone inform me as to why this happened or if someone else has experienced this. I would hate to find out that this batch is ruined because it smells amazing. Thanks in advance.

 

[Braufessor]

Could simply be different yeast and fermentation characteristics. Main thing would be to take a gravity reading when it comes time for bottling to confirm that it has reached the final gravity range (1.010-1.015 more than likely.)

If it tastes good, smells good and gravity was attained - you should be good to go.

 

[wilserbrewer]

If you fermented cooler / slower (winter is coming), the kreusen ring could end up being smaller. I would not be concerned if your gravity is reasonable....

 

[TyrellWilli]

Ya I just got a hydrometer, so I didn't take a OG reading, but I will take a FG to make sure. Thanks braufessor. And wilser that makes complete since because we had a week long cold spike during the first week of ferm. Thanks again.

 

[TyrellWilli]

Also I forgot to add I brewed the hefe and the Chinook at the same time so they fermented together(not using a chest freezer but getting one soon) so that's why I asked. They did use different yeasts though. So it must of been the properties of the yeasts.