SNS starters always result in overpitch

[Village_Taphouse]

@fredthecat

@richard

What it means in this case is that there is no krausen! I can see the surface of the liquid, with some bubbles here and there and some foam around the edges but no layer of foam that covers the whole surface. Krausening and top cropping are age old techniques that would not work if there was no krausen. My beer is good, but I know it could be better and I am wondering if the absence of a classic part of fermentation could be telling me that something is wrong.

its all guessing until.more information. might be a cleaning/sanitizing agent you use or a lack of cleaning of the inside of the carboy (not assuming you dont keep it clean, just brainstorming!), what yeast(s) was it?, water profile.of your tap/what you use?, does the finished beer have head retention issues or head at all? FG issues? an answer just requires. more info.

I assumed that pointing to the SNS starter means that Richard already ruled out all of those things.  Diagnosing a brewing issue is not for the squeamish.  There are a lot of things that we can’t see.

[denny]

@Village_Taphouse

@fredthecat

@richard

What it means in this case is that there is no krausen! I can see the surface of the liquid, with some bubbles here and there and some foam around the edges but no layer of foam that covers the whole surface. Krausening and top cropping are age old techniques that would not work if there was no krausen. My beer is good, but I know it could be better and I am wondering if the absence of a classic part of fermentation could be telling me that something is wrong.

its all guessing until.more information. might be a cleaning/sanitizing agent you use or a lack of cleaning of the inside of the carboy (not assuming you dont keep it clean, just brainstorming!), what yeast(s) was it?, water profile.of your tap/what you use?, does the finished beer have head retention issues or head at all? FG issues? an answer just requires. more info.

I assumed that pointing to the SNS starter means that Richard already ruled out all of those things.  Diagnosing a brewing issue is not for the squeamish.  There are a lot of things that we can’t see.

Except that it’s really hard for me to understand how an SNS starter can result in an overpitch.  You’re actually pitching fewer cells than in a conventional starter

[Village_Taphouse]

@denny

Except that it’s really hard for me to understand how an SNS starter can result in an overpitch.  You’re actually pitching fewer cells than in a conventional starter

I hear you.  I’m mildly confused by the concept of it but I’m always open-minded and ready to learn something I didn’t know.  This one in particular is new to me for sure.

[TechBrew (Richard)]

@Village_Taphouse

@fredthecat

@richard

What it means in this case is that there is no krausen! I can see the surface of the liquid, with some bubbles here and there and some foam around the edges but no layer of foam that covers the whole surface. Krausening and top cropping are age old techniques that would not work if there was no krausen. My beer is good, but I know it could be better and I am wondering if the absence of a classic part of fermentation could be telling me that something is wrong.

its all guessing until.more information. might be a cleaning/sanitizing agent you use or a lack of cleaning of the inside of the carboy (not assuming you dont keep it clean, just brainstorming!), what yeast(s) was it?, water profile.of your tap/what you use?, does the finished beer have head retention issues or head at all? FG issues? an answer just requires. more info.

I assumed that pointing to the SNS starter means that Richard already ruled out all of those things.  Diagnosing a brewing issue is not for the squeamish.  There are a lot of things that we can’t see.

Yes, I thought I addressed all of those up at the top of the thread. If I use dry yeast everything is fine. If I do a conventional stir-plate starter then everything is fine. Sometimes with an SNS starter everything is fine, but most of the time not. This happens with a variety of yeasts and water profiles and the starter seems to be the common thread, although even that is not 100% correlated. I had two weizens with WLP320 last year that had very thick krausen with an SNS starter. I get vigorous fermentation and good attenuation every time, so yeast health does not seem to be lacking.

[denny]

At the request of the OP, this thread is locked.