Of course I looked, but I never noticed another. If youre new to homebrewing, its important to understand some of the issues that can arise with krausen. It is used by brewers to gauge when the fermentation process is going strong and when it is complete. No problem reaching a good krausen in the starter, I pitched it and set it back in the fermentarator and tried to forget about it for a few days. The word krausen ( pronounced kroy-ZEN) describes the foamy head that develops on top of fermenting beer. I then pitched 1 package of Nottingham dry yeast directly into the other wort. Yeasts with huge krausen I noticed that some yeasts are notorious for massive krausens whereas others dont create much fuss. I stirred the rehydrated yeast after 15 minutes and left it for another 5 minutes before pitching the entire slurry into one batch of wort. Yeast rafts and krausen will smell, well, like homebrew They should have the sweet, malty aroma of your wort combined with the slightly bready funkiness of yeast. But I already mixed up a starter with DME and 2 packages of Nottingham I found at a LHBS with different lot and exp from the failed packages I have. Once the worts were adequately chilled, I rehydrated 1 packet of Nottingham yeast according to the manufacturer’s instructions. All of this activity is a sign of a healthy brew. I find that if using within a short period (ie, a week or two), no particular startup procedure is required, other than, perhaps, using just a tad more yeast than if it were to be immediately pitched, which, with a true top cropping strain is no problem at all, given that a single krausen normally has enough yeast available for harvest from a single skim to directly pitch multiple batches of wort (obviously, this depends on volume and wort gravity). Krausen, unlike yeast rafts, will not only cover the surface of the beer but also bubble up into the empty space in your fermenter. My opinion on this is that it is likely to do with the purity of the sample. The krausen got within about 1/4' of needing a blow-off tube imminently installed, but subsequently it has settled back to about 1/2' from hitting the airlock stopper on the 7 gallon Fermonster. What I've found in practice, though (several years of top cropping over countless batches) is that the storage capability of top cropped yeast is better than that of bottom harvested yeast collected post-fermentation. Nottingham produces some esters at 66 degrees. What I didnt plan very well was the temperature. The wort was aerated while filling the fermenter and it has been under 15psi from the start to keep the expected big krausen under control. ![]() In relation to storage of top cropped yeast.well, yes, yeast builds nutrient reserve at the end point of the fermentation, and so one would think that storage could be problematic. I put down an Imperial Stout on Tuesday on the Nottingham yeast cake of a Golden Ale. ![]() Commercial scale brewing simply doesn't have that luxury, as you say. I've never bothered with discarding the first skim, as done in commercial practice, essentially because, as homebrewers, we have the luxury of working in small scale, and can be selective with the yeast we remove, tatgeting only the clean areas.
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