Question for anybody who has used Wyeast 1084

[dbevisjr]

Greetings fellow brewers! My preferred yeast is Wyeast 1056 (American Ale) but my local homebrew shop was out of stock when I bought my supplies to brew this past weekend. One of the gentlemen there suggested either the Irish Ale or Scottish Ale. I decided on the Irish Ale variety, Wyeast 1084. When I brew with the 1056 I normally have a nice thick head of krausen for 4 or 5 days before it begins to drop. I pitched the 1084 at 5pm on Saturday and started bubbling by 11pm. Had an active fermentation with a nice thick head of krausen all day Sunday and it was still there when I left for work Monday morning. But when I came home after work Monday the surface of my wort is clear but I can see bubbling on top. Just no foam. Has anybody used 1084 before? If so is this normal or do I have a problem? Thanks in advance for you help.

 

[bobo1898]

I just used this a few weeks ago. I pitched on a Tuesday and the krausen vanished by Wednesday night or Thursday morning. I happened to check the gravity today and it was fine. Obviously different yeasts react different ways and it won't always be the same activity from brew to brew. I don't use 1084 very often (the last time I used it was a year ago) so I can't tell you how it typically goes. Some yeasts work fast and some don't.

I think you're fine. Don't worry about it. If anything maybe do a gravity test a week to two weeks after you pitched so you can give the yeast a chance to clean up after themselves.

 

[dbevisjr]

Thanks for the info bobo1898!