Afternoon all,
Brewed a pale ale this past Saturday
10lbs pale
1 lb c60
.5 lbs carapils
Used a third generation White Labs California Yeast (001) with a starter. Hit 75% efficiency with no major issues. Chilled the wort to 70 degrees, placed in temperature controlled fermentation chamber, and pitched yeast when wort was around 65 degrees. Temp controller set at 62 degrees.
Here is my question. Within eight hours, there were visible signs of fermentation — krausen, airlock activity, etc. For the past several days the beer appeared to be fermenting normally. It wasn’t until this morning when I went and checked on the beer before work, that I realized the entire airlock was covered in krausen and yeast. This normally doesn’t bother me, but why is this happening after 2 or three full days into fermentation? This is the second beer that this has happened with (same yeast used!). The first beer tastes great; I’m just wondering why fermentation is ramping up after a few days following the addition of yeast. I have not adjusted the temperature at all. It is still set on 62 degrees.
Thanks in advance for all your help. I’m not worried, rather just a bit confused.