Krausen Explosion At End Of Ferment?

[Parks]

Has anyone had the Krausen explode at basicallly the end of fermentation?

I did a double batch blonde ale on WLP001. I made a starter but it was active and no-where near fermented out so it would have been well under-pitched.

Anyway, the fermentation was pretty typical from start to finish. I checked gravity on about day 5 and it was at (what beersmith thought) was the end. I checked back 24 hours later and the krausen went from the normal 5-10cm to 20+ and smashing my gladwrap lid. It then dropped another 2 gravity points.

It tastes fantastic, just threw in some dry hops.

Just a weird observation...

 

[Bribie G]

If you mean a mass of yeast on the top of the brew, this often happens with top fermenting ale yeasts. Some yeasts such as 1469 do this as their "trade mark". Once upon a time, all ale yeasts used to do that, which is how the breweries collected their ale yeasts from brew to brew, and they had complicated skimming systems. Nowadays most ale breweries use conical fermenters and modern yeasts are encouraged to sink to the bottom for easier collection, but 'twere'nt always so.

 

[Parks]

No idea, it was kind of like a whipped cream consistency. This is the bog standard Californian Ale yeast.

The weirdness was that it happened pretty much at the end of fermentation.

 

[sim]

perchance were you playing "i want to break free" by Queen, at the time?

 

[Parks]

perchance were you playing "i want to break free" by Queen, at the time?

Fk me, I think that might be it

 

[Droughtmaster]

just done a coupla spring ales nothing spectacular 1045's in my temp fridge and both of them hit the roof as well never done that b4 both were with US-05 maybe the moon has made a krausian tide just strange

drought
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