I racked my Simcoe Pale Ale today for dry hopping (9 days until bottling) and the yeast cake/krausen ring was like nothing I've ever seen from 1056. the surface of the beer was a good 6 inches below the lid and the lid was covered in yeast residue, it had at about day 3 tried to move into the airlock. I'm surprised because it fermented at about 61F. the yeast cake was also much more fluid than my experience with 1056 in the past, it was thin and less viscous, without the "anthills" I'm used to seeing with the strain. does anybody else have experience getting different looking cakes from 1056? I didn't harvest any because none of my planned brews used 1056 but I could pull some from secondary if nothing unusual is happening. It tasted great from the sample I tried so live and let ferment I guess.
