Mr. No-Tip
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So a mate and I are brewing up 100l of lambic for barrel aging. We each brewed the same base recipe: 70/30 pils/unmalted wheat - WL Belgian Sour Mix.
He got his down first and its dropped from 1046 to 1012 in three days, but no sign of krausen.
Mine had huge krausen after about 18 hours which is now spewing it's way out the top of my fermenting keg (with a sour yeast? yeh i know :S)
Anyway, I am trying to figure out what is causing the major krausen difference. His yeast obviously had no problem doing the job. The variables I am aware of are:
He got his down first and its dropped from 1046 to 1012 in three days, but no sign of krausen.
Mine had huge krausen after about 18 hours which is now spewing it's way out the top of my fermenting keg (with a sour yeast? yeh i know :S)
Anyway, I am trying to figure out what is causing the major krausen difference. His yeast obviously had no problem doing the job. The variables I am aware of are:
- Mashing. I did a cereal mash with the wheat and 10% of the barley. He did a turbid mash with 5l of the wort.
- I added yeast nutrient.
- I oxygenated with pure oxygen.
- I upped the quantities of grain, so my OG was 1066. 20 points higher.