Hey Guys,
I was wondering, what is the best way to confirm that the fermentation process is happening?
I have been using safale US 04/05 and White Labs 001 for my first six batches and they all were very active yeasts. (or what I would consider as active)
Left overnight after brewing and the next morning there would be lots of krausen...a couple inches on 5 Gallon batches. Typical yeast cake with the really fine white sediment and trub at the bottom.
However, I just brewed a Christmas ale and it called for edinburgh yeast from White labs...I didn't think anything was happening for 48 hrs...(brewed Friday night and pitched around 8pm) I let it go and no krausen was visible or sitting on the top like all my other batches. I checked it yesterday and still the same issue. I was thinking the yeast might be old, too cold (69ºF), etc...I let it go, until lunch today.
Then I pulled it out and there is tons of trub sitting at the bottom. I assume everything is fine?
I just thought it was weird that there wasn't really much CO2 given off, bubbler is not active at all, and that there is the thinnest film of krausen across the top like when all the trub has fallen.
Anyone else have this experience with this particular yeast? Any advice would be greatly appreciated, as it is my Christmas brew and I would like to gift some of these.
Cheers,![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)
I was wondering, what is the best way to confirm that the fermentation process is happening?
I have been using safale US 04/05 and White Labs 001 for my first six batches and they all were very active yeasts. (or what I would consider as active)
Left overnight after brewing and the next morning there would be lots of krausen...a couple inches on 5 Gallon batches. Typical yeast cake with the really fine white sediment and trub at the bottom.
However, I just brewed a Christmas ale and it called for edinburgh yeast from White labs...I didn't think anything was happening for 48 hrs...(brewed Friday night and pitched around 8pm) I let it go and no krausen was visible or sitting on the top like all my other batches. I checked it yesterday and still the same issue. I was thinking the yeast might be old, too cold (69ºF), etc...I let it go, until lunch today.
Then I pulled it out and there is tons of trub sitting at the bottom. I assume everything is fine?
I just thought it was weird that there wasn't really much CO2 given off, bubbler is not active at all, and that there is the thinnest film of krausen across the top like when all the trub has fallen.
Anyone else have this experience with this particular yeast? Any advice would be greatly appreciated, as it is my Christmas brew and I would like to gift some of these.
Cheers,
![Mug :mug: :mug:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-154.gif)