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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Super thick Krausen
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Old 11-05-2013, 03:22 PM   #11
brew_ny
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I also started this batch for the first 4 days at 64*. I did that with my last batch and it was super clean. I just bumped it up to 66* and in a week or so go up to 70 ish to finish and clean up. Then dry hop for a week and cold crash before kegging..
that about what I do, when you cold crash the krausen will drop

after four days I go to 68 to finish then cold crash at 33 degrees the then keg

if I am dry hopping an APA/IPA or whatever I do it in the keg

but in the end it is what works for you and gives you the beer you are looking for

I do mostly ales and have then in the keg in about 12 days

all the best

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Old 11-06-2013, 01:14 AM   #12
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Use buckets and stop watching. One less thing to worry about. It'll be fine.

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Old 11-06-2013, 03:20 AM   #13
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I use US-05 all the time, and it almost always falls out completely within about two weeks...and yeast really likes starsan! I have a punkin' ale fermenting right now that has about that same amount of krausen on it.

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Old 11-06-2013, 12:40 PM   #14
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Thanks for all the replies. I wasn't really worried (as I stated in the original post) but just must wanted to make sure

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Old 11-06-2013, 01:56 PM   #15
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you got a good thing going there.

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Old 11-06-2013, 08:39 PM   #16
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Safale US-05 yeast. This is my attempt at an IPA of my own recipe. It also had 8oz of flaked barley for head retention, so I think that might be why the bubbles are big and thick.
I often have this happen with Safale 05. It will probably fall in a couple of weeks, but I've had it hang on longer and just racked from under it.
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