Sour beer krausen

I brewed a summer lemon sour yesterday and pitched US-05.

OG was 1.040 and today is 1.020. There is absolutely no krausen, nor has there been one and it dropped.

Anything to be concerned about here or is it just the difficult conditions for the yeast not letting one form?

My weisse took a good 36 hours or more for a krausen to appear also with us05. I assumed it was the harsh conditions of the sour wort that was the reason.

Thanks for the info Stevie.

Still no krausen this morning, but the yeast is doing it's job. I guess the lemon zest oils don't help either!

I did a Google search on this topic a while back as I had something simular with a dark Ale From what I read on various forums it's not unheard of to not have a krausen, and it didn't seem to translate into poor head retention either.

I did a Google search on this topic a while back as I had something simular with a dark Ale From what I read on various forums it's not unheard of to not have a krausen, and it didn't seem to translate into poor head retention either.

Glad to hear i'm not alone on this one and it shouldn't effect the head.

A mate of mine mentioned botulism cause i only boiled for 15 mins, but surely the pH was way too low (even tho i didn't take it) with 20% acidulated malt...

Some only boil for a few mins, you're fine!

Some only boil for a few mins, you're fine!

Thought as much. He'll wait for me to taste for 48 hours before he gives it a bash mind...

Well i'll be damned! Big thick creamy lemony krausen this morning almost 72 hours after pitching.

I guess patience is the key!

Took gravity reading last night and it's down to 1.010 so all going to planned.

I also bought myself a cheap pH meter and it's at 3.5pH. It has a wee tang to it, but i want to get it down further and up the lemon flavour.

I thought about adding the zest of 3 lemons, plus slice the fruit and add to secondary. Is this likely to do anything or should I be looking at adding some other form of acid?