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I'm sure I used the correct amount of grain...what else could cause this?
Bad sanitization doesn't = infection, bad sanitization= greatly increased chance of infection. On any given batch if you pitch healthy yeast they have a great advantage, but eventually you will get infections with poorly sanitized equipment.
The krausen can have some harsh character to it, called braun-hefe (brown yeast) and most of it sticks to the sides of the fermentor. This is one reason you always need to clean your fermentor after every use (sorry to the "pitch on yeast cake guys). But the krausen is going to fall back into the beer. You wouldn't want to remove that. Remember - it's mostly yeast!
Well, it's been a week and fermentation is close to over.Still won't hurt if you can manage it. Pouring warm water in seems like a PITA to me. It would be easier if you could move it to a warm area.
I have experienced exactly this problem with the least flocculent cells. I have found that after a few generations of harvested yeast, I sometimes wind up with batches that will not clear.
That's a major drawback of not being able to draw from the middle layer from a conical when repitching.
Racking can be used to select for flocculaton characteristics. For example, one can end up with a crop that is more flocculent on average than the original yeast culture by racking early. If one keeps racking early and cropping from the primary, one can often make the culture progressively more flocculent. The transformation may not happen in a batch or two, but it will happen because one is cropping the most flocculent cells when one racks early and crops from the primary.
If you have the opportunity to watch a top-cropping brewery in action, you will see that they usually skim and discard the first head, which is known as the "brown head." The second yeast head is skimmed and used to pitch the next batch.
One of the big reasons why I still use a secondary is that it allows me to crop higher quality yeast. The yeast cells that are still in suspension at racking time are the least flocculent cells, some of which may be petite mutants. Carrying these cells over to the next fermentation can have a negative effect on fermentation.
does anyone see a difference in krausen between liquid and dry yeast? i typically use liquid, just used dry on my last batch, and was worried when i didn't need a blowoff tube (s05 in place of my typical cali ale yeast). still hit FG, so i'm pumped, but wondering if this is typical.
