Monghetti
Well-Known Member
I've had a Kolsch in primary for 2.5 weeks now. I checked the gravity and it is at 1.016...Down from 1.058...and a mere three clicks away from the "projected" final gravity. With almost every beer I have brewed in the past the krausen had long since fallen. This batch has a very thick yeasty/krausen layer all over the top. The high krausen has fallen as there is a line about 4 inches above where it is now.
The summary for this yeast calls is a "true top fermenting yeast." Am I seeing the remnants of the true top fermentation? Why would it differ from other ales which are also top fermenting? Has anyone exeperienced this before with this strain of yeast? I'm planning on leaving it another week or so to see if it finally falls the rest of the way, but appreciate any insight.
The summary for this yeast calls is a "true top fermenting yeast." Am I seeing the remnants of the true top fermentation? Why would it differ from other ales which are also top fermenting? Has anyone exeperienced this before with this strain of yeast? I'm planning on leaving it another week or so to see if it finally falls the rest of the way, but appreciate any insight.