Chris_J wrote:I just started using it and I'm really happy with it as well. It works amazingly well during fermentation. I have a dunkelweizen fermenting with 3068 and about 3/4 inch of krausen. One thing I'm wondering though is the fermentation seems to be less violent than usual. Also, my batch is much cooler than normal. I kept the carboys next to an open window overnight, that was my cooling while things got started and I'm steady at 64F. 3 hours with the window shut and it's steady. Could the calmer fermentation be throwing off less heat?
I don't think that it has any effect on the vi-ger-ousness of your fermentation and/or the heat produced. It just breaks the surface tension, so your krausen doesn't stick together so well and drops back down. Any calm fermentation noticed is probably just some slow and steady yeast.
Mylo
still though. I'm real happy with that.
