I've been doing some more BIAB brewing as of late and generally I notice a lack of krauesn but my lack of krauesen is really apparent with this most recent batch of tropics. This photo was taken at about 28 hours into fermentation which is quite active. Beer looks the same at 36 hours also. Recipe was 76% great western 2 row, 12% white wheat and 12% flaked oats. 1 teaspoon of all porpose flour slurry added at 30 minutes into the boil to promote haze. Mashed in thin at 2.2 quarts per pound at a high temp of 159, mashed out at 166, sparged with 166f water that was acidified to a ph of 6. Pure 02 for 60 seconds. OG 1.061. Active pitch of the artist formally known as Brett Brux trois. Active fermentation seen within 8-12 hours. Pitched at 68f, set heat wrap to 72f at 36 hours and will keep it there. This was my first time adding flour and also my first time mashing in this thin. Trois usually generates a decent krauesen for me but this is my first BIAB batch with trois. I typically mash in a cooler and never noticed a lack of krauesen with any mash tun brewed beers. I've even noticed a lack of krauesn in BIAB batches with us05 and London ale so I don't think trois is to blame. What's happening!!??
All kidding aside, if there's activity I wouldn't worry about it too much. Yeast don't like following the rules all the time.
Yea that makes sense but I've use oats quite a bit and just never noticed a lack of krauesen to this extent I guess.
