Kraussen?

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sometimesthe karusen hangs out till the end. It is fine. What yeast did you use? Some will keep a karusen for a loooooong time
 
Joshtorres28 said:
I brewed my rasberry wheat ten days ago today and I still have the kraussen is this ok?

If you used a true wheat/weizen yeast they are extremely slow to flocculate as having yeast in the beer is to style. If you can cold crash that will help but unless you are trying for a krystleweizen it's normal to be cloudy and desirable.
 
It was a liquid yeast that I used, so I can still take a sample with tge kraussen still there for a hyrometer reading?
 
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