UnrulyGentleman
Active Member
My past 5 batches or so, I've noticed a real lack of krausen during fermentation. A real lack meaning only a 1/4" ring or so and many of the beers seem to be stopping at a FG higher than I feel they should be. I do BIAB 5 gallon batches and ferment in a chest freezer with a temp control that keeps things at about 64*F ambient. The batches in question have used dry yeast and liquid yeast (no starters, but mostly pitched 2 vials to compensate). Only one of these batches has turned out to my liking. Any thoughts on what may be happening to my krausen-challenged beers?