Safale WB-06 lack of krausen
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Safale WB-06 lack of krausen
I made up two batches of beer yesterday morning, the first was a mix of BrewDemon Weizenbier HME and BrewDemon Black Horse Creamy Brown UME pitched with rehydrated Safale WB-06. The second batch was BrewDemon American Ale HME with Pale Export UME pitched with rehydrated Safale S-04. The American Ale is rocking and rolling, 1-inch layer of krausen and the airlock is steadily bubbling. The Weizenbier, on the other hand, has much slower airlock activity, but it is bubbling. This doesn't have me concerned, but the lack of krausen does, there is maybe 1/8" and it is only around the edges of the conical fermentor, not a solid head like on the other batch. Just curious if this was normal or anything of concern, this is my first time pitching these yeasts. I do not have a hydrometer or refractometer, those are some tools I will need to invest in for the future when I eventually switch to all-grain. Anyhow, thoughts on the lack of krausen?
Re: Safale WB-06 lack of krausen
Welcome.
RDWHAHB (Relax. Don't Worry. Have A Home Brew).
I've had batches that didn't even show any airlock activity or much if any krausen and still made beer. If you've got any activity at all, you've got fermentation going on.
Sometimes, a batch will take longer to get started.
Look at the bottom. Is there any trub? Actually, it may be too early to see trub staying too form. Check in a few days.
RDWHAHB (Relax. Don't Worry. Have A Home Brew).
I've had batches that didn't even show any airlock activity or much if any krausen and still made beer. If you've got any activity at all, you've got fermentation going on.
Sometimes, a batch will take longer to get started.
Look at the bottom. Is there any trub? Actually, it may be too early to see trub staying too form. Check in a few days.
Re: Safale WB-06 lack of krausen
Definite trub, I think having two fermenters side by side is what is really causing my concern. They are completely different brews with different yeasts and of course, they should behave differently, being side by side just highlights this fact. That American Ale with the S-04 seems to be much higher flocculation, I can see a whole lot of churning going on in that fermenter, whereas the Weizenbier is pretty tame, I put a flashlight to the side of the fermenter and see little movement, little krausen, but the airlock is moving although probably half or a third as often as that American Ale where that S-04 is working hard.... blub...blub...blub...blub...
Re: Safale WB-06 lack of krausen
Some yeast makes very thin krausen, other yeast more, and some yeasts (if they call it "true top cropping") can fill the volume of 1/3rd of your fermenter with it.
WB-06 is somewhat on the mellow side of that spectrum.
What temperature are you fermenting at? If you are fermenting on the lower end of the temperature range, the S-04 is for sure going to be more active then the WB-06. WB-06 likes it a bit warmer. If it is at the cooler side of things, if you can move that fermenter somewhere a bit warmer, it' might pick up some steam, and it will not harm anything with that yeast unless it goes over ~80 degrees. (it doesn't really even make much banana until you hit 75, 78 is actually the best if you want banana out of it).
Either way I wouldn't stress too much about it.
WB-06 is somewhat on the mellow side of that spectrum.
What temperature are you fermenting at? If you are fermenting on the lower end of the temperature range, the S-04 is for sure going to be more active then the WB-06. WB-06 likes it a bit warmer. If it is at the cooler side of things, if you can move that fermenter somewhere a bit warmer, it' might pick up some steam, and it will not harm anything with that yeast unless it goes over ~80 degrees. (it doesn't really even make much banana until you hit 75, 78 is actually the best if you want banana out of it).
Either way I wouldn't stress too much about it.
Re: Safale WB-06 lack of krausen
Fermenting at 72F.