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-   -   Wierd Krausen (http://www.homebrewtalk.com/f163/wierd-krausen-329294/)

jhimstedt 05-17-2012 06:21 PM

Wierd Krausen
 
Into day 6 of a primary, haven't taken a gravity but no bubbling in airlock but there is still a thick foamy looking krausen. Never really seen this before...OG at 1.052, 55 IBUS. Obviously my brain went to some infection, but still never seen it look like this before...It almost seems like frothy or soapy. Not sure what's going on...seems like it the krausen should have dropped out by now or be active if it looks like this. Oh, Wyeast 1272 American II

Any thoughts or help is appreciated

https://lh6.googleusercontent.com/-R.../IMAG_0123.jpg

maida7 05-17-2012 06:38 PM

looks fine to me. some yeast strains like to hang out at the top of a long time. Maybe your wort has some extra proteins that make the foam last longer.

pabloj13 05-17-2012 06:48 PM

I think that looks like krausen. Airlock activity, or lack thereof, means nothing.

radiant-designer 05-17-2012 06:52 PM

agreed, I had some that the krausen dropped off in a few days, and I have had one or two that it lasted over a week. Im not sure if that yeast is a top yeast or not but it is it a different one than you are used to? perhaps you are used to bottom yeast....


What temp is it fermenting at?

jhimstedt 05-17-2012 06:53 PM

I guess i've just never had one drop out this late, usually within first 4 days or so. I guess i need to just wait it out. Should i rouse it?

This is Wyeast 1272 American II. I have not used it before but should be high flocculating. Fermenting at 68

Revvy 05-17-2012 06:59 PM

All krausens are different. All krausen look strange, and all krausens are normal, no matter how they look.

ptakers 01-07-2013 08:13 PM

Quote:

Originally Posted by Revvy (Post 4094707)
All krausens are different. All krausen look strange, and all krausens are normal, no matter how they look.

That's beautiful, man :mug:

jerrodm 01-07-2013 08:21 PM

Quote:

Originally Posted by Revvy (Post 4094707)
All krausens are different. All krausen look strange, and all krausens are normal, no matter how they look.

Garth, that was a haiku!

jhoyda 01-07-2013 09:47 PM

Quote:

Originally Posted by jhimstedt
Oh, Wyeast 1272 American II

Any thoughts or help is appreciated

I just made an IPA using Bell's yeast which has been speculated to be 1272. Krausen looked just like yours and stuck around for over a week.

pelipen 01-07-2013 11:07 PM

American Ale II does that. It seems normal, then can flare up later. Good to leave a blow off tube in place even in week two if you are tight on head space.

It is my go-to yeast, I've used it a ton, it nearly always looks like bubble gum and lingers for a week or two. By four weeks it's always been clear even in my most stubborn ferments.

Wash it and keep it. I've done five generations, then started over from a new pack because I left it too long while doing other stuff. On gen four again. Love it.


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