Hello All, Looking for a bit of discussion / help. I’ve been brewing for while and every wort has had a nice high krausen expect for my last two. Only thing different is I started to use a pump and whirlpool my cooled wort for 15 mins (and settle for 20) before pumping to fermenter. First (of last two) was an oatmeal stout, using white labs Bristish Ale yeast. Beer hit my numbers, no issue with fermentation, clearest beer to date, and tastes awesome. Just no krausen. I thought maybe just the oatmeal or yeast? Last beer is a lemon drop saison using Whitelab saison II 566, which I haven’t used but have used 565 with great effect and krausen. But again, whirlpooled and no krausen but fermentation is going great.l, tons of airlock activity and lots of movement. Any thoughts on a correlation between whirlpooling and krausen?