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Old 04-04-2008, 06:33 PM   #1
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Default Racking with krausen..good or bad?

I have a batch that is now at its FG. I was going to rack it but there is still a thick head of krausen. It is ok to rack it or should I wait until the krausen subsides?

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Old 04-04-2008, 06:35 PM   #2
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Thick?? That is odd. Got a picture?

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Old 04-04-2008, 06:44 PM   #3
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Maybe thick isn't the best word.....it still has a good layer of krausen. The krausen looks fine. As soon as your beer hits your FG do you rack it immediately?

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Old 04-04-2008, 06:47 PM   #4
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No. I have beers that reach terminal gravity in three days, but I always give it at least a week. I would wait for the krausen to drop before racking.

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Old 04-04-2008, 06:49 PM   #5
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Its a German Altbier. I was shooting for 1.012-1.010. Right now its at 1.008 and its still bubbling once a minute. How much more should I expect? Wyeast German Ale yeast 1007.

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Old 04-04-2008, 06:58 PM   #6
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Hard to say, what was your OG? I cant imagine it will go much lower, but if it has krausen and is still bubbling, I would say it is still fermenting. I would leave it for at least a few days.

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Old 04-04-2008, 07:05 PM   #7
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Yeah, FG is not a target, it is when fermentation stops. You aren't there yet.Was your OG about right? Did you use the recommended yeast?

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Old 04-04-2008, 07:18 PM   #8
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OG was 1.047...everything else looks smells and taste good so far. I see nothing out of the norm. I will let it ride a few more days.....So is hitting your FG even possible? Sounds like you have no control over where it's gonna stop besides what the yeast manufacturer estimates it will stop. This is my 30th batch as of last April...... for every batch before this I just let things go until it stops and then wait a couple more days. This is the first time I have ever tried to really keep a good eye on the gravity everyday and try to stop it right on my goal FG. Thanks for the input.
Cheez I used the German Ale 1007

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Old 04-04-2008, 07:24 PM   #9
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You are correct that you have no real control over when it stops. It's pretty much up to the yeast, unless you want to cold crash and keep the beer cold all the time after that.

Just let it finish up, and then give it a couple or few more days, just like you've been doing. Those few extra days are to let the yeast clean up a bit after the party.


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Old 04-04-2008, 07:25 PM   #10
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Patience... it doesn't normally hurt to leave a beer in primary for 3-4 weeks even. It is actually good as it will allow the yeasties to "clean up" some of the bi-products of fermentation.

I've left beers in primary for 6 weeks before racking off the trub before and they were great beers...

Racking before the krausen has even fallen is wayy too early...

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