No Krausen?
[Cross posted to
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Maybe it’s just weird to me, but something strange seems to be happening with my vanilla stout. I just walked downstairs to take a look at it, and as you can see from the above photo which is taken looking down at the carboy from the top, the krausen is *gone*. The surface of the beer is sparkling like spilled hot soda, and the surface is swirling as if there is an impeller at the bottom of the carboy, but there is absolutely *no* krausen left.
Have any of you seen anything like this before? It strikes me as very odd.
That said, I haven’t used this yeast before (WLP023) so I’m not sure what to expect. However, no other batch of beer I’ve made has behaved in this manner…
Is it possible that due to the quantity of yeast energizer and yeast nutrient used in the batch (2 tsp and 4 tsp, respectively, per directions on the packaging) that the beer is simply fermenting extremely quickly? Temperature down where the carboy sits is right around 70°F on this wonderfully cool Michigan evening…