PackerfaninSanDiego
Member
I do, in my fermenting Hefewiesen. This Saturday will be 3 weeks of fermentation. Is it ok to bottle with this suff still in carboy?
Got Krausen?
- Thread starter PackerfaninSanDiego
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
adamjackson
Well-Known Member
MMMM KRAUSEN!!!
Average rule of thumb is 10-14 days before taking the first gravity sample. Do you have a hydrometer? If so, do 2-3 days in a row of FG samples...if it has stopped, it's ready!
I almost always ferment for 3 weeks just to be safe and I always have plenty of beer to drink so I'm in no rush to get more beer kegged.
cluckk
Well-Known Member
Not sure what you are asking. Are you saying you have an active Kraeusen after three weeks and are wondering if you can bottle while the Kraeusen is still there? Kraeusen is a sign of active fermentation and to bottle would make nice little bottle bombs.
I'd be surprised by a Kraeusen after three weeks though. The longest I had this was for a week and a half and that was with a major RIS that included molasses and honey to push the OG.
I've never done a heffe though so perhaps there is something about this yeast.
I'd be surprised by a Kraeusen after three weeks though. The longest I had this was for a week and a half and that was with a major RIS that included molasses and honey to push the OG.
I've never done a heffe though so perhaps there is something about this yeast.
adamjackson
Well-Known Member
Could just be that the fermentation chamber is dirty where the krausen was? My krausen drops and my carboys always have residue up to the opening what's remnants of what was once an active fermentation.
OP
OP
PackerfaninSanDiego
Member
I started this thread before I checked carboy,just checked and I'm starting to see the top of my beer. So maybe in 3 days it'll be gone. May have to wait til the following weekend. I'll take a reading tonite
OP
OP
PackerfaninSanDiego
Member
Update 5 hours later and there is more Krausen then there was this morning. Now what should I do?
OP
OP
PackerfaninSanDiego
Member
looks edible
Okay, looks like the krausen that stuck to the carboy is just slowly falling onto the top. If it has fermented out and your gravity is stable you could bottle now. Personally I would rack this to a secondary to clear it out for about a week. If you skip the secondary is it going to be tough to not suck up a bunch of that old krausen into the beer.
OP
OP
PackerfaninSanDiego
Member
Krausen is about 1/8" thick, can see beer in some areas......will let her sit for a couple more days and shoot for bottling on Monday. If I rack it on Saturday, will that be long enough to bottle on Monday?
Just take a sample. It's probably ready, and 2 samples 3 days apart will prove it. You're going to wait three days anyway, may as well take a sample today.
OP
OP
PackerfaninSanDiego
Member
Taking too many samples wastes beer. Plus there still action in the airlock
That looks like it still has active fermentation going on. If the temperature was low it might be taking longer.
If you have increasing krausen there are 2 possible reasons. 1) the original fermentation stalled or slowed then the yeast became more active and resumed an unfinished fermentation. Or 2) you have an infection.
In the case of an infection it might smell or taste bad.
Do not go by bubbles in the airlock. That just means there is off gassing.
You will have to take gravity readings to be sure the fermentation has stopped. You will also find out if you might have had a stalled fermentation.
There is no need to do a secondary if you don't want to. I ferment all mine for at least 3 weeks and have not done a secondary since the third batch (on 33 now) This one will get a secondary though since it is a Wee Heavy and I will have it in secondary for a month or more.
If you have increasing krausen there are 2 possible reasons. 1) the original fermentation stalled or slowed then the yeast became more active and resumed an unfinished fermentation. Or 2) you have an infection.
In the case of an infection it might smell or taste bad.
Do not go by bubbles in the airlock. That just means there is off gassing.
You will have to take gravity readings to be sure the fermentation has stopped. You will also find out if you might have had a stalled fermentation.
There is no need to do a secondary if you don't want to. I ferment all mine for at least 3 weeks and have not done a secondary since the third batch (on 33 now) This one will get a secondary though since it is a Wee Heavy and I will have it in secondary for a month or more.
That doesn't mean anything (airlock activity). He (edit: I now realize this is the OP, if you didn't want to take the advice you're given why post? Just do what you want anyway.) hasn't sampled it once, it's a hefe, they tend to finish pretty quickly., he should sample it. You can worry about wasting it if you want, but I drink my samples. Not a drop goes to waste.
BTW, dollar to donuts, and based on what I've seen: It's DONE.
2nd edit: this response frustrates me. I was trying to help. You ask if it's ok to bottle, I say take a sample and check it, and you tell me that samples waste beer. SMH. Good luck.
OP
OP
PackerfaninSanDiego
Member
Sorry dude you read the posts the wrong way. I am going to take a reading.
After your reading you will know for sure if it is done. What looks to be krausen in the picture appears to just be left over gunk from the fermentation. It does not always sink to the bottom, particularly when it sticks to the top of the carboy.
OP
OP
PackerfaninSanDiego
Member
OG 1.045
SG 1.020
now what? seems to me it's still fermenting.....my chamber temps were in the mid to low 60's.....chart says 70...oops. so raising temps to 70 for the next 2- 3 days
SG 1.020
now what? seems to me it's still fermenting.....my chamber temps were in the mid to low 60's.....chart says 70...oops. so raising temps to 70 for the next 2- 3 days
Was it an extract? They freqently get stuck/finish at 1.020. What yeast did you use? If it does call for high temps in the low 70s you have the right plan, heat it up for 2-3 days, take another reading. If it's still at 1.020 you're done. If it's lower, you'll have to wait another few days until you get stable readings. My guess is you're done at 1.020, but you might get another.002 out of it by raising the temps for a few days. But realisitically, beers' gravities (especially in a hefe) won't change too much after 3 weeks in primary. Was it good?
OP
OP
PackerfaninSanDiego
Member
yup extract, used White Labs 320. I'll wait till Monday to do my next reading and go from there. Was it good? sort of.......time will tell once carbonated
Well, it was beer at leas!!t
Hefe's DO require a bit higher carb levels then other beers, and it will change the taste some what.
cluckk
Well-Known Member
No offense intended, but I've never understood this view. I only have to thief out about a cup or so to float a hydrometer and I then know exactly where my beer is. I don't pour that beer out, but drink it. By doing this I can find out what is going on, taste wise, at different stages of a beer's process. Of course, I don't start sampling until after airlock action stops, and do as little as possible to prevent infection, but have never seen the information gathered and the lesson learned as a waste of beer.
OP
OP
PackerfaninSanDiego
Member
It's sarcasm
cluckk
Well-Known Member
Thank you. I use a lot of sarcasm, but often fail to recognize it in others.
Similar threads
