KarmaCitra
Well-Known Member
I know, I know, there are plenty of threads on this situation, but these are all unique, right?
Brew day was 10am on Friday (~45 hours since I pitched)
I pitched a rehydrated pack of US-05 (100ml, ~100°, rest for 15-20 mins. It was goopy before I pitched, as expected). My OG was 1.045, and I just checked it, down to 1.035. Fermentation temp is at 62-64°.
I've typically aerated by violently pouring the wort from the kettle into the bucket, which has worked in the past. Did the same here From what I understand, aeration isn't as important with dry yeast (or so I am told).
My question is, my experience with US-05 is that it typically takes off within 24 hours (not even going to mention airlock activity ) any thoughts as to why no visible Krausen has formed and/or has dropped so quickly? I see a small ring that could be signs of Krausen, but not entirely positive. Maybe you can see in the attached picture.
My only guess is that on Saturday AM, I noticed that my brewbelt wasn't working, so the chamber may have gotten down to ~58-60 at some point, but it says on the packet that these are still safe temps.
Sorry for the long winded post. I know, don't worry it's not to 72 hours, but I'm just a bit concerned.
View attachment 1454850692289.jpg
Brew day was 10am on Friday (~45 hours since I pitched)
I pitched a rehydrated pack of US-05 (100ml, ~100°, rest for 15-20 mins. It was goopy before I pitched, as expected). My OG was 1.045, and I just checked it, down to 1.035. Fermentation temp is at 62-64°.
I've typically aerated by violently pouring the wort from the kettle into the bucket, which has worked in the past. Did the same here From what I understand, aeration isn't as important with dry yeast (or so I am told).
My question is, my experience with US-05 is that it typically takes off within 24 hours (not even going to mention airlock activity ) any thoughts as to why no visible Krausen has formed and/or has dropped so quickly? I see a small ring that could be signs of Krausen, but not entirely positive. Maybe you can see in the attached picture.
My only guess is that on Saturday AM, I noticed that my brewbelt wasn't working, so the chamber may have gotten down to ~58-60 at some point, but it says on the packet that these are still safe temps.
Sorry for the long winded post. I know, don't worry it's not to 72 hours, but I'm just a bit concerned.
View attachment 1454850692289.jpg