Just curious is anyone has ever had this happen. I pitched a 2000ml starter of 1056 into a scottish ale at 1.043. I don't have any concerns with the fermentation as the bubbles are going like mad and you can see the churning in the fermenters. The temp is holding right at 62/63. I have never encountered a batch that has no krausen on it. It's been about 36 hours since I pitched. Any thoughts????
No Krausen
- Thread starter jstofer
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I've had a few batches that didn't exhibit a krausen. Sadly, all of them had fermentation problems (off tastes, stalled fermentation, etc.). I hope you have better luck than me. It could also simply be soap or detergent that is killing the krasuen.
I don't believe you have anything to be concerned about. I have had minimal krausen a number of times, and still ended up with an excellent beer. The last beer I made was extremely active during the first 2 days, but never formed a thick creamy krausen. Just kegged it the other day, and at first taste it is better than expected. As long as you see activity going on and you continue to maintain proper fermentation temps, you should be fine. Cheers!
It's perfectly normal really, one of the mysteries of fermentation. I came into this thread saying, "Let me guess, another US05 no krausen thread" but I see you used 1056. I've always had krausen with 1056 but again don't worry, because I've had several beers with US05 with krausen and several without. Just let it go, you'll be fine. Just makes it a little harder to visually know when it's almost done.
Rev.
Rev.
Aren't US05 and 1056 both the Chico strain? So, similar behavior would not be unexpected.
Brew on
They are indeed, but one is dry and the other liquid. While the same strain perhaps there's some difference being in two different packaging states? I can't say for sure, but part of the reason I responded was because they are the same strain, and while I've not had a no krausen experience with Wyeast 1056 I've had several times with no krausen with US05, so it's pretty normal. And each time the beers still finished up fine. Can't explain it, just know it's nothing to worry about.
Rev.
I wasn't really concerned about it, just more curious as to what would cause it or why it would happen. I pulled a gravity sample on it tonight and it's about 3/4 of the way finished and it tasted great.
