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.
The biggest difference I have noted is from fermentation temp. Warmer temp = bigger krausen. Lower temp = smaller krausen. Same yeasts, same recipes.