This is my second batch using lallemand Voss Kveik, this time in a Simcoe Smash brew, mashed at 152°, pitched at around 75° and fermented ranging between 74° and 78°
Not sure what this dense white stuff growing as Krausen is. Just a more vigorous fermentation aftermath? I did lose a bit to the blowoff assembly jar which has happened to me before with other yeasts, but never seen this before. This wasn’t on my first batch of Citra Smash using this same yeast and pitch rate either, except that batch did have a cleaner fermentation, which was vigorous, but did not shoot beer out the tube.
First 2 pics are at day 5, last 2 pics are showing day 9 (today) which now has white stuff growing onto the bottom half of the carboy as well.
I practiced thorough sanitation using a bleach solution and thorough rinsing with cooled boiled water.
Anyone know what this is? have never this dense white top forming krausen or powdery looking white krausen forming on the bottom side nonetheless.
I notice it looks similar to the nice little yeast cake on the bottom, which I didn’t notice in the first batch with this yeast because I paid attention to letting less trub/hop get thrown up into wort while chilling or poured into the carboy. It looks like a nice creamy paste.
Not sure what this dense white stuff growing as Krausen is. Just a more vigorous fermentation aftermath? I did lose a bit to the blowoff assembly jar which has happened to me before with other yeasts, but never seen this before. This wasn’t on my first batch of Citra Smash using this same yeast and pitch rate either, except that batch did have a cleaner fermentation, which was vigorous, but did not shoot beer out the tube.
First 2 pics are at day 5, last 2 pics are showing day 9 (today) which now has white stuff growing onto the bottom half of the carboy as well.
I practiced thorough sanitation using a bleach solution and thorough rinsing with cooled boiled water.
Anyone know what this is? have never this dense white top forming krausen or powdery looking white krausen forming on the bottom side nonetheless.
I notice it looks similar to the nice little yeast cake on the bottom, which I didn’t notice in the first batch with this yeast because I paid attention to letting less trub/hop get thrown up into wort while chilling or poured into the carboy. It looks like a nice creamy paste.
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