BlainD

Recipes 

So I cracked my bucket to look at some cider that had been fermenting for a little over 3 weeks. There was still krausen rafts floating which didn't seem strange till I took the gravity which was at 1.008. Should the krausen have fallen by now? Is that maybe not krausen but pulp and my noobness is showing? Recipe below.

Wlp060

3.5 gallons treetop 3 apple blend
.5 gallons cherry juice

Fermented @ 65 for 3 weeks didn't raise temperature was out of town.

Thanks in advance.

__________________
"Stop drinkin all that water" ~odb

Yooper

Recipes 

Do you have a carboy to rack it over to? The krausen not yet falling isn't a big deal, but now that fermentation has slowed, I'd want to put it in a carboy and airlock it and give it time to finish.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

BlainD

Recipes 

My other bucket is full right now. Do I have to rack it to a secondary or can I just raise the tempeture to finish it? Further more if it's near my target gravity why not just rack it to my bottling bucket and bottle? Would I create little bottle bombs?

__________________
"Stop drinkin all that water" ~odb

Yooper

Recipes 

Well, you don't want another bucket, as the headspace is way way too wide, so if you don't have a carboy you'll have to bottle it when it's done.

I'd prefer to wait until it clears a bit (far less crap in the bottles) but you can bottle it when it's finished if you feel you have to and don't mind the sludge in the bottom of the bottle.

My preference would be to put it in an appropriately sized carboy for a month or two, at least, before bottling.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

BlainD

Recipes 

Whats going to be the best way for me to clear it up: Cold Crashing or Raising the tempeture then cold crashing?

__________________
"Stop drinkin all that water" ~odb

Yooper

Recipes 

Time is the best clarifier. It needs time for the yeast and suspended particles like pectins to fall out, once it's finished fermenting.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

BlainD

Recipes 

ok... But cold time of room temp time? LoL I should have asked that to begin with. I have a mini fridge that I use as a fermentation chamber and I'd like to free it up for more of the good stuff.

__________________
"Stop drinkin all that water" ~odb

Yooper

Recipes 

Keep it on the warm side until it's completely done and clearing. Then you can cold crash it if you want. It'll age faster at room temperatures than cold.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006