Long Lasting Krauzen
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So I brewed a Blonde Ale back on the 10th, pitched a 1000ml starter into it, and the fermentation has been going strong from the start. Strange things is that the krauzen just wont seem to go away. It has diminished in size - several inches at least, but there is a very thick heavy layer on top of this beer. Not used to seeing this, so I thought I would see if anyone else has had krauzen that wont die.
The only things I did different on this batch
1.) My first all grain.
2.) Used a starter (DME and some Fermax with the WLP 001 let it build for 3 days)
3.) Aeration with a air pump and 02 stone. (about 45 min)
The aeration left a nice layer of bubble on top of the beer, but after I pitched the yeast, that was gone by the next day and fermentation was really kicking off. Then the krauzen sprung up and has been there ever since.
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I need to work on my brewing to drinking ratio. My production has not been keep pace with demand.
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