I just brewed my 3rd beer yesterday and now I have a new question about fermentation. Sorry in advance if this is a long and wordy post
My first two batches - Caribou Slobber & Brickwarmer extract kits - had very aggressive fermentation within in the first 12 hours or so. It looked like a krausen monster was trying to escape from the carboy, and I quickly learned the importance of a blow off tube. Bubbling was constant and fast during the first 24-36 hours, then quickly settled down. I used the dry yeast options for both of those.
Now, I made my third batch yesterday (St. Paul Porter extract kit), and it has something different going on. After 16 hours I’m only seeing a small layer of krausen on the surface and the bubbles are only every 3-5 seconds. I have a blow off tube in, but I’m realizing I don’t even need it. This fermentation is… lazy, I guess. I used the dry yeast option for this batch too.
I used the dry yeast option for all 3 beers because I’m still getting used to the basic process and don’t feel ready to make a yeast starter on top of everything else. I also aerated them all the same way, by rocking the carboy back and forth to splash for 2 solid minutes.
Honestly, the only differences between this porter and my first two beers are:
I pitched the yeast a little cooler this time. My previous two were pitched at 78* F, but I pitched this one at about 72*.
This is my first time using a swamp cooler to control temperature. My first two fermented at 72 - 75* F, this one is reading 68* F (approaching 66*) on the fermometer.
Although they were all dry yeasts, they were different: Danstar Windsor vs. Safale S-04 vs. Safale US-05.
Any guesses as to why I’m getting a slow fermentation on this batch as opposed to the quick/aggressive ones of my first two beers? And is one type of fermentation better than the other? I’m not sure if it’s because I’m controlling my temps this time around, or maybe I did something wrong without knowing. I appreciate any feedback.