So I brewed a Belgian Brown Ale OG about 1.057
Long story short I made my 1L starter of WLP530 (Abbey Ale) and oxygenated the wort with pure O2 for 1 minute. My vial of WLP530 was almost close to expiration. I pitched at 65F and waited, and waited and waited and about 30 hours into waiting I went and bought another vial of fresher 530 and just pitched. A couple of hours later it took off pretty violently. It gave me a 4" thick krausen and lots of bubbler action.
The fermentation took off last Thursday and today (Tuesday) it is still going at it but.... I noticed that my krausen is not as creamy and smooth. It does look pretty normal only it has some bubbles on top of it that look huge. I've never seen that.
I read that WLP500 created big bubbles in the krausen but what do I know? it is my first time using 530.
What do you guys think?
Any help will be appreciated.