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Old 09-09-2013, 12:15 PM   #1
Mdsutton
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Default Karusen not falling

This was a recipe kit from Austin Home brew. American Light Lager with Pacific Coast Lager Yeast WLP295. A mini mash kit. I fermented for 7 days at 54. Than brought to room temp for three days. The Karusen developed on the third day, and has not shown any signs of dropping. DO I cold crash it? Transfer to secondary leaving the karusen behind? Any ideas would be appreciated.

Thanks,
Martin

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Old 09-09-2013, 12:46 PM   #2
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Fermentation has its own schedule; give it time. Krausen for more than two weeks is not unusual.

Fermentation is complete when SG readings have stabilized over a period of three to four days. Transfer to another vessel before fermentation is complete will probably stall the fermentation.

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Old 09-09-2013, 01:15 PM   #3
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You've GOT to take your readings. as Flars said, it's the only way to know if you're done. You really need before/after readings to be sure, but current grav against what your expected kit final grav reading would be enought to ball park "done" status.

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Old 09-09-2013, 01:20 PM   #4
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Once in a while (rarely after 3 or 4 weeks in the fermenter) if I have some krausen that doesn't want to fall I just give the fermenter a little twist or two (nothing too violent), just enough to get the surface to move a little and this usually does the trick. If it doesn't I just make sure to cut off the siphon before the surface crud gets into the bottling bucket.

bosco

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Old 09-09-2013, 01:47 PM   #5
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I brewed a Saison a while back and the krausen never fell. I think it was in primary for 4 or 5 weeks. It had bottomed out on FG in a normal time frame.

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Old 09-09-2013, 03:06 PM   #6
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I hit the numbers dead on.
O.G. = 1.034
F.G. = 1.005

I will give another few days. If still no drop I will transfer and Crash cool.

Thanks everyone.

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Old 09-09-2013, 03:25 PM   #7
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Quote:
Originally Posted by Mdsutton View Post
I hit the numbers dead on.
O.G. = 1.034
F.G. = 1.005

I will give another few days. If still no drop I will transfer and Crash cool.

Thanks everyone.
Few more days is a good idea. The yeast may not have read they were supposed to stop working at 1.005.
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