No krausen!!

[Paddy1989]

Hi all

Iv recently changed over from fermenting In my upstairs bedroom to a brewfride with temp control also changed to a 60l fermented instead of two 23l ones. I haven't changed my pitching method still the same sprinkle two packets now for the 60l. I brewed on Sunday and tonight checked to dry hop (making a new england I.P.A) and there's hardly any krausen just a thin layer nothing like the massive foam I used to get upstairs. It is fermenting I checked the gravity tonight and it has a lost points but why am I not seeing a vigorous ferment. Many thanks in advance.
Paddy.

[Jambo]

Hi Paddy

If I'm reading you right you have almost trebled your volume but only doubled your yeast - so maybe getting off to a slower start... also sprinkling dried yeast into wort doesn't give it the best chance of success, although I appreciate you were getting decent results before.

[Paddy1989]

I'm only doing 40l batches just lost the space upstairs so bought a 60l to use in the fermenting fridge as I brew 40l at a time. Iv always sprinkled into the wort is it best to rehydrate then. Cheers

[richard080561]

Is it the same yeast or are you using a different one?

[orlando]

Iv always sprinkled into the wort is it best to rehydrate then.

Yes. Best practice. The fact that you can "get away with it" isn't, as you may well have found on this occasion.

[Jambo]

I'm only doing 40l batches just lost the space upstairs so bought a 60l to use in the fermenting fridge as I brew 40l at a time. Iv always sprinkled into the wort is it best to rehydrate then. Cheers

OK I misunderstood, so yeast quantity isn't the issue.

To add to what Orlando said, the reason as I understand it is that you're wanting water to move across the cell membrane into the yeast cell - from the principle of osmosis, this doesn't work as well in a solution full of sugar (i.e. wort) as it would in water.

What about aeration? Harder with a bigger vessel...

[orlando]

What about aeration? Harder with a bigger vessel...

Not generally necessary with a dried yeast, unless a really big beer is being brewed. Or is that a question?

[Jambo]

It is now! why is it not necessary with dried? Cheers

[orlando]

The manufactirung process essentially builds it in. Something to do with lipids being able to help in the growth phase, the role oxygen plays in aerated worts.

[Jambo]

Interesting, thanks.

[Paddy1989]

Thanks for the replies guys no not a big beer 5.4% and aerated really well I took a gravity reading last night down to 1016 and fg is 1014 so it is fermenting out it's a bit of a weird one this has only happened since moving to the 60l fermenter. Next brew I'll try dehydrating and see what happens.
Cheers paddy