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Old 01-07-2009, 01:13 AM   #1
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Default The never ending krausen!!!

Usually newbies post a question about stuck fermentation or think it is already over when its not. This is not one of those posts. I have a beer thats 1.5 weeks old and had krausen after 36 hours. It still has 1 inch of thick krausen, I guess the yeasties are having a lot of fun and not fully done yet.

Question to the more seasoned home brewers - Is it common to have such long krausen (10+ days)? I wait at least 3 weeks before I move it but I was hoping to do another batch but this one is still occupying my cooler. I dont want to put it to room temperature (72) with the heavy krausen. Krausen fermentation started at 63 stayed under 65 for a few days then went up to 67-68 and its been there since. i never had ot change water or add ice or anything to this batch.

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Old 01-07-2009, 01:15 AM   #2
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let me guess...hefeweizen?

normally i'd say let it sit...it's only 1.5 weeks old, but i see you are in a hurry to brew another batch so i must help you with that.

give it a slight swirl and let it sit another couple of days. that should help it fall. if it doesn't fall, take a sample. if the sample says it's done, just rack from under the krausen. many beers will maintain a krausen long after fermentation is finished.

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Old 01-07-2009, 01:24 AM   #3
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No its Honey Bee-yatch Ale from Midwest. Its very healthy looking krausen and smells good. I still have at least 1.5 week before I bottle it and I wanted to start a Hefe or Witbier both with liquid yeast.

Whats the longest krausen you've seen?

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Old 01-07-2009, 01:35 AM   #4
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take a gravity reading for a couple of days and if it changes then it is not done and compare it to what it is suppose to be according to Midwest.

1. Make sure there is no change in gravity reading for 2-3 days and is at the recommended FG
2. Wait until at least 10 days for low gravity beers up to 3-4 weeks is better, not sure on high gravity beers my guess is 3-4 weeks minimum

If all above applies then bottle

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Old 01-07-2009, 01:57 AM   #5
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Quote:
Originally Posted by kryolla View Post
take a gravity reading for a couple of days and if it changes then it is not done and compare it to what it is suppose to be according to Midwest.

1. Make sure there is no change in gravity reading for 2-3 days and is at the recommended FG
2. Wait until at least 10 days for low gravity beers up to 3-4 weeks is better, not sure on high gravity beers my guess is 3-4 weeks minimum

If all above applies then bottle
As stated earlier, I am not bottling it for at least another 1.5 weeks (3 weeks min), I was just curious about such long krausen.
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Old 01-07-2009, 11:52 PM   #6
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I'm experiencing the same thing... 10 days with karusen using Wyeast 1007. Gave her swirl yesterday and noticed the never ending krausen has returned today!

Not sweating it. Gonna let it ride another week or so and start taking gravity readings.

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Old 01-08-2009, 12:55 AM   #7
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Mine is with WL California Ale yeast and I swirled it again today and I do see under the krausen. Friday will be 2 weeks since I brewed it and I might have the longest krausen in HBT history

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Old 01-08-2009, 03:23 AM   #8
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Got that beat by a ton. I've got Krausen on my Belgian Dark Strong that I brewed the beginning of November. It took a slow start, has been a slow fermentation, and I've been gently swirling every few days as my fermentation is STILL going on.

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Old 01-08-2009, 04:02 AM   #9
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I've had krausens last three weeks on average beers, six on some of my Belgians. I've never had a krausen yet that 1) did not fall on its own and 2)!!!! needed my help to fall.

As you repeated, since you are not bottling for a week and a 1/2, no worries at all. I'll bet it falls by then. If it doesn't I would wait longer to bottle.

Messing with beer by swirling the carboy to stir things up is generally not a very good thing to do. Occasionally you might want to with a stalled fermentation but that co2 layer sitting on top of the beer is precious protection from nasties and oxygen and should only be disturbed as a very last resort.

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Old 01-08-2009, 04:17 AM   #10
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Quote:
Originally Posted by dontman View Post
Messing with beer by swirling the carboy to stir things up is generally not a very good thing to do. Occasionally you might want to with a stalled fermentation but that co2 layer sitting on top of the beer is precious protection from nasties and oxygen and should only be disturbed as a very last resort.
I don't see how a gentle swirl twice a week would disturb a co2 layer. As I swirl I can see (and hear) co2 being released from the liquid, so if anything I would think that it would reinforce the "blanket". It at no point looses pressure in the carboy, because I would see the airlock bubble move closer to the inside.
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