Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Thick brown foam after 11 days.
Reply
 
LinkBack Thread Tools
Old 10-15-2007, 10:29 PM   #1
trainfever
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Philly
Posts: 227
Default Thick brown foam after 11 days.

So my first batch has been fermenting for 11 days as of today. The OG was 1.050, the directions said it should have been between 1.050 and 1.055, so my OG as good. The directions said the FG should be between 1.008 and 1.012. When I tested it today, it was 1.014, so I have a little longer to go. I planned on bottling this coming weekend. My concern right now is that there is still a thick brown foam on top of the wort. Is this normal? I thought that the foam would fall into the wort after a few days or a week? Should the foam still be there when I bottle?

__________________
trainfever is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 10:54 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,662
Liked 139 Times on 132 Posts

Default

Most of the time the krausen falls, but not always. Anything with much wheat in it, the krausen is like Styrofoam.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 10:55 PM   #3
Orpheus
Feedback Score: 0 reviews
 
Orpheus's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Maryland 'burbs of Washington, D.C.
Posts: 2,364
Liked 13 Times on 10 Posts

Default

What type of beer is it?

__________________


Orpheus is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 11:21 PM   #4
trainfever
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Philly
Posts: 227
Default

Its a Belgian White. If the foam is still there this weekend but the GF is where it should be, Do I just syphon out the beer and leave the foam behind?

__________________
trainfever is offline
 
Reply With Quote Quick reply to this message
Old 10-15-2007, 11:33 PM   #5
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 33 Times on 31 Posts
Likes Given: 9

Default

you want to test gravity for 3 days. if the FG stays consistent for 3 days, and its close to the estimated final gravity, then yes it is 'done'.

rack/siphon it to secondary, keg, or bottling bucket (since belgian wits are allowed to be cloudy IIRC)

__________________
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
malkore is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2007, 03:53 AM   #6
jonbeck14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Charlestown, MA
Posts: 36
Default

Quote:
Originally Posted by malkore
you want to test gravity for 3 days. if the FG stays consistent for 3 days, and its close to the estimated final gravity, then yes it is 'done'.

rack/siphon it to secondary, keg, or bottling bucket (since belgian wits are allowed to be cloudy IIRC)
I'm curious, how much volume are you taking out when you test the "G"? The hygrometer that I have (i float it in the thermometer's tube) is probably about 100 mL? I'm just worried about losing too much beer! Am I too worried, is the loss (due to sampling) nothing to worry about, and just part of the game?
__________________
jonbeck14 is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2007, 09:43 AM   #7
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

Quote:
Originally Posted by jonbeck14
Is the loss (due to sampling) nothing to worry about, and just part of the game?
I think that's the way to look at it. You shouldn't lose much more than a bottle's worth of beer from the whole batch, which is the price you pay for ensuring that you rack / bottle the beer at the right time. The alternative is having one extra bottle of less good beer. And of course you'd miss out on the educational experience of drinking the contents of your hydrometer flask to see how the beer's coming along.
__________________
Danek is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2007, 01:25 PM   #8
g_rath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Maine, Portland and Beyond.
Posts: 358
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Danek
And of course you'd miss out on the educational experience of drinking the contents of your hydrometer flask to see how the beer's coming along.
That has helped me a lot. I get to know what the different stages taste like and how I think it’s going to come out in the end.
__________________
Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.
g_rath is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2007, 07:28 PM   #9
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 33 Times on 31 Posts
Likes Given: 9

Default

if you ferment in a bucket, just sanitize the hydrometer and drop it in.
on batches where the krausen lingers, you can just poke thru it with they hydro, or use a thief to steal a sample...but either way you've poked a hole thru it which shouldn't have any impact on the final produce as long as everything is sanitized.

and yeah, expect to lose some beer, at racking, etc. now that I all grain brew, I go for 5.5 gallon batches to ensure a full 5 gallons for my kegs, or 2 full cases of bottles.

__________________
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
malkore is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thick Brown Crud in Carboy drudini11 Beginners Beer Brewing Forum 5 12-27-2008 02:35 PM
thick krausen 6 days in eastcoast4130 All Grain & Partial Mash Brewing 10 03-02-2008 05:28 PM
well, my honey brown ale.....fermented in 4 days. heertsy Beginners Beer Brewing Forum 13 07-26-2007 08:56 PM
Primary (5 days) has brown stuff on surface efreem01 Beginners Beer Brewing Forum 11 01-26-2007 04:45 AM
Brown Ale in 10-14 days? 2pugbrews Recipes/Ingredients 3 12-16-2006 05:21 PM



Newest Threads

LATEST SPONSOR DEALS