APA has been in primary for 3 weeks and has bottomed out at 1.012 which is a few points lower than expected. The problem is that I still have silver dollar sized chunks of krausen floating around (it has looked the same for two weeks). I've made this recipe many times and never had this happen. I did convert it to all grain but it is still basically the same. Should I just rack to secondary or let her go for a while more?
Used Nottingham yeast and had lots of blow-off.
Here is the recipe if it will help.
Batch Size: 5.00 gal
Boil Size: 6.49 gal
Estimated OG: 1.058 SG
Estimated Color: 8.2 SRM
Estimated IBU: 41.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 75.00 %
2 lbs Vienna Malt (3.5 SRM) Grain 16.67 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.17 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.08 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.08 %
1.00 oz Amarillo Gold [8.00 %] (60 min) (First WoHops 30.5IBU
1.00 oz Cascade [6.00 %] (15 min) Hops 10.3 IBU
0.50 oz Cascade [6.00 %] (1 min) Hops 0.4 IBU
0.50 oz Amarillo Gold [8.00 %] (1 min) Hops 0.6 IBU
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Just rack from under the floating krauzen and leave it behind. Happens all the time. Cheers
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krausen falling isn't a good indicator of 'doneness'. go ahead and rack it.
some yeast strains' krausen never really fades on its own.
__________________ Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
Krausen won't fall. Should I transfer?
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