Thoughts on why it looks so different

[brewskiez]

I started these two batches around the same time. This is after I added about 12 lbs of sugar the one that stratified and cleared had llavin 71b the other that's still cooking has Montrachet. They still look like this the llavin batch stratified after 3 days it's abeen about a week so far. Did the yeast die, is it normal?

 

[Chef-Ryan]

well check you SG... if the yeast has slowed down or died off that could be a cause or maybe never fully got off to a start and has died

 

[Yooper]

Looks like a lot of the pectin dropped out- that's a good thing. It'll compact down quite a bit, but when you rack you'll want to leave that behind.

 

[Beernik]

I believe Lalvin 71b is a high floccultor and Montrachet is a slow flocculator.

 

[brewskiez]

Ok sounds like that is ok then thanks