I am going to brew my first lager this weekend, and I have a question about what the fermentation is "supposed" to look like. Since Ale yeast is typically top fermenting and Lager is typically bottom, will there be a krausen on a Lager ferment? If so, will it be as thick and fluffy as an Ale, or typically thinner? I am using WY 2308 Munich Lager yeast 4L (2 2L steps) in 5.25 gals of ~1.082 wort. Just trying to plan ahead for a killer krausen and split it to 2 5 gallon fermentors, or keep it all together in 1 6 gallon. Thanks.