More help for this rookie please, I’m learning. Very weak looking kreusen. I did not aerate very much at all when I pitched the dry yeast on Oct 25th. Can I stir it up with a sanitized bottling wand? I don’t have any yeast on hand to add. Or should I just leave it alone? Sorry for all the questions, but I don’t want to screw up any more than I have. Don’t know how to add a picture.
You don’t need to areate when using dry yeast.
What yeast did you use? Not all yeasts produce lots of kreusen.
Leave it alone.
Leave it alone. Once fermentation has started you don’t want to introduce any more oxygen. And you know that it has started fermenting, I gather. Moreover, dry yeast doesn’t really require aeration, it has been grown in such a way that it brings with it everything it needs. The appearance of the kräusen is influenced by a lot more than just the vigor of the fermentation. At this point, follow the mantra: RDWHAHB (relax, don’t worry, have a homebrew.)
Thanks guys. The yeast was Safale s-04
I’ll leave it alone. It’s working, I was just concerned because of little foam.
S-04 doesn’t seem to make a big head of kräusen. And it’s a fast fermenter, so after 3 days it may be winding down. You could easily have missed seeing the peak activity if you blinked.
Well that could be. There is a kreusen line that is a little above the foam.