Belgian Dubbel Krausen fell out in less than 48 hrs

moesmobile · March 26, 2012, 9:48pm

Not sure if I should be worried or not.

I pitched 4 packs of WY1214 @ 68F. I activated the packs a good 5 hours prior to pitching. 3 packs were barely inflated, 1 was medium. I am wondering if the yeast was not the best or I didn’t mix very well. Still have good activity with blow off attached. Very cloudy with plenty of activity.

I have not had the Krausen fall back this soon. Should I be concerned?

Belgian Dubbel - extract - (Northern Brewer)
Hit gravity spot on 1.062
about 5.25 gal in primary
yeast viability Jan 9 & 23 2012
brew day 3/24/12

a10t2 · March 26, 2012, 9:58pm

What’s the gravity now?

moesmobile · March 26, 2012, 10:04pm

I have not taken a reading yet. Thought it might be too early still.

a10t2 · March 26, 2012, 10:21pm

If you’re worried, there’s no such thing as too early to take a reading. Without one, you’re worrying over nothing.

moesmobile · March 27, 2012, 2:16pm

I will take one today. I looked at it this morning and the bubbling has stopped. The color is a milky yellow. When I check the gravity, how will I know if it is too high. Is it based on attenuation at this stage. Thanks for the help.

moesmobile · March 29, 2012, 1:59am

I took a gravity reading and it’s at 1.012. Attenuation as of now = 80%. I think it may be ok. I’ll keep my fingers crossed. Anyone have suggestions on how long before bottling?

Thanks

a10t2 · March 29, 2012, 12:08pm

I’d give it another week or so. The yeast have some “cleanup” work to do aside apart from fermentation, and with a fast (presumably hot) fermentation you run the risk of off-flavors if you don’t give them enough time.

moesmobile · March 29, 2012, 3:05pm

NB says this yeast has an optimum temp of 68-78F. Just wondering if I should maintain a lower temp (is holding at 70F) to help with the fast fermentation. It has not been over 74F.

I am learning that some yeast strains act differently than others, so would you consider this a “fast fermentation” for this strain? If so, is there something in my process I did wrong?

I have been real good at getting my wort to the correct gravity & maintaining fermentation temps. It seams that It gets difficult to maintain consistency when I introduce the yeast. I am reading about starters now & I think this will help me in the future.

This forum is great help & thanks to all.