do some yeasts ferment calmer and more steady than others?
i had an expired vial of antwerp ale WLP515 that i did a stepped up starter on. started with a 1.025-ish starter, then racked it up to 1.040. i pitched it sunday afternoon into a 1.051 wort. i checked it monday evening and the bubbler was going consistently but not violently and throwing off kreuzen like most strands i've used (nottingham, safeale 05 and 05). i checked it tuesday night, worried that i underpitched it. the gravity was 1.021, which seemed pretty good. checked it an hour ago and it's still chugging along nicely at an even pace. i did notice it throwing off a lot of sulfur smells, which is typical of the yeast according to the white labs website. also notable is i ended up with a little less worth than typical (probably 4.25-4.5 gallons for a 5 gallon bucket) so i had a little more head space than normal. i was wondering if it's possible that some yeasts are 'calmer' in their fermentation than others.
i had an expired vial of antwerp ale WLP515 that i did a stepped up starter on. started with a 1.025-ish starter, then racked it up to 1.040. i pitched it sunday afternoon into a 1.051 wort. i checked it monday evening and the bubbler was going consistently but not violently and throwing off kreuzen like most strands i've used (nottingham, safeale 05 and 05). i checked it tuesday night, worried that i underpitched it. the gravity was 1.021, which seemed pretty good. checked it an hour ago and it's still chugging along nicely at an even pace. i did notice it throwing off a lot of sulfur smells, which is typical of the yeast according to the white labs website. also notable is i ended up with a little less worth than typical (probably 4.25-4.5 gallons for a 5 gallon bucket) so i had a little more head space than normal. i was wondering if it's possible that some yeasts are 'calmer' in their fermentation than others.
