So I brewed a Bavarian Hefe (similar to Edwort's) on 2/16. The krausen is not falling. I haven't taken a gravity reading yet because I don't want to risk contamination while the krausen is still high. I have no idea why it isn't falling. I've never had this happen before.
I used Wyeast 3068. I did a single decoction mash to raise from protein rest to main rest.
I had a pretty high OG. It was 1.062.
I did a yeast starter with 16oz of wort, aerated and pitched at 65 degrees a day or two after brewing.
Yeast are working on their schedule and not ours as brewers.
I've had krausens last for almost 3 weeks. Had to rouse yeast and gotten a second smaller krausen.
What temp is your fermenter? If it's lower end for the yeast strain, it could be working for a while. Hotter ferments tend to have shorter yeast lifecycles, and therefore shorter krausen duration.
If the yeast are still working, you have nothing to worry about.
RDWHAHB
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Originally Posted by DrinksWellWithOthers
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I have had this happen with some Belgian wit yeast lately. It seems like the yeast gets stuck on the walls and on the top of the Krausen. I made a starter with it and had to continuously stir the krausen back into the wort and knock it off the sides. I had to do it 4 or 5 times but today it dropped out and cleared up.
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Wheat improves head-retention. A krausen is just a big head. It may not fall, period.
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You waited a day or two between brewing and pitching your yeast? Why was that?
My normal yeast starter I made a few days before brew day exploded in my living room. EPIC FAIL. So I bought new yeast during the boil and made a yeast starter out of the boil wort. I waited a few days to get the starter going good...
My normal yeast starter I made a few days before brew day exploded in my living room. EPIC FAIL. So I bought new yeast during the boil and made a yeast starter out of the boil wort. I waited a few days to get the starter going good...
Ouch!
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Krausen Not Falling
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