New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wierd Krausen




Reply
 
LinkBack Thread Tools Display Modes
Old 05-17-2012, 06:21 PM   #1
jhimstedt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Waco, Texas
Posts: 11
Default 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



__________________

Last edited by jhimstedt; 05-17-2012 at 06:46 PM.
jhimstedt is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 06:38 PM   #2
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,816
Liked 42 Times on 37 Posts

Default

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.



__________________
maida7 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 06:48 PM   #3
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

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

__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 06:52 PM   #4
radiant-designer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2012
Location: kingston, nh
Posts: 164
Liked 2 Times on 2 Posts

Default

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?

__________________
radiant-designer is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 06:53 PM   #5
jhimstedt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Waco, Texas
Posts: 11
Default

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

__________________

Last edited by jhimstedt; 05-17-2012 at 06:57 PM.
jhimstedt is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 06:59 PM   #6
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,792
Liked 2660 Times on 1605 Posts
Likes Given: 3451

Default

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

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 01-07-2013, 08:13 PM   #7
ptakers
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Burke, VA
Posts: 53
Likes Given: 1

Default

Quote:
Originally Posted by Revvy View Post
All krausens are different. All krausen look strange, and all krausens are normal, no matter how they look.
That's beautiful, man
__________________
ptakers is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 08:21 PM   #8
jerrodm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Silver Spring, MD
Posts: 636
Liked 117 Times on 87 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Revvy View Post
All krausens are different. All krausen look strange, and all krausens are normal, no matter how they look.
Garth, that was a haiku!
__________________
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce

On deck: Orange Cranberry Wit, Dusseldorf Altbier
Primary: Belgian Partigyle Tripel/Saison, 1/1
Secondary: none
Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;
jerrodm is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 09:47 PM   #9
jhoyda
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Tiffin, OH
Posts: 251
Liked 35 Times on 27 Posts
Likes Given: 13

Default

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.
__________________
jhoyda is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 11:07 PM   #10
pelipen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Philly, PA
Posts: 728
Liked 57 Times on 41 Posts

Default

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.



__________________
pelipen is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Platinum Hefeweizen White Labs 351 wierd taste f0xtr0t Fermentation & Yeast 6 05-28-2012 11:06 PM
Wierd residue Layne Fermentation & Yeast 1 05-13-2012 03:23 PM
Krausen Lacking foam. Ever see a krausen like this (pic inside)? JonnyJumpUp Fermentation & Yeast 5 04-01-2012 12:38 PM
Krausen? Mattyc88 Fermentation & Yeast 3 02-20-2012 07:36 PM
Wierd Saison Krausen in my Starter RLinNH Fermentation & Yeast 2 01-02-2011 03:50 PM