I had origianlly posted how proud of I was the active fermentation of my Pumpkin Pie Spice ale. (see https://www.homebrewtalk.com/f39/whoa-can-you-say-active-86310/) Now I'm not sure what's going on.
After 12 days I still have about an inch of krausen on the beer based on visual inspection of the side of the carboy. I can't see through the residue left on the carboy surface so I had to remove the blowoff tube and look down the neck to see what's up. Some of the bubbles on the surface are HUGE, the size of golf balls. The krausen on the surface is thick enough that I can't see the beer surface. When I pulled a sample and placed the hydrometer in the testing tube a large number of tiny CO2 bubbles were released. After 7 batches brewed this is all new to me.
Could the viscosity of the beer be great enough to cause this behavior?
OG 1.047
SG Yesteday = 1.011 @ 62.9F
Recipe
7.00lb Two-row Pale
3.00lb Munich 10L
1.00lb Carahell
1oz E. Kent Goldings 60min
.5oz E. Kent Goldings 30min
.5oz E. Kent Goldings 5 min
Safale US-05 dry yeast
2.5 tsp Cinnamon \
1.5 tsp Nutmeg --> last 10 min
1.5 tsp Allspice /
Mash 60min @ 153F
Batch Sparge @ 168F
60 Min boil
After 12 days I still have about an inch of krausen on the beer based on visual inspection of the side of the carboy. I can't see through the residue left on the carboy surface so I had to remove the blowoff tube and look down the neck to see what's up. Some of the bubbles on the surface are HUGE, the size of golf balls. The krausen on the surface is thick enough that I can't see the beer surface. When I pulled a sample and placed the hydrometer in the testing tube a large number of tiny CO2 bubbles were released. After 7 batches brewed this is all new to me.
Could the viscosity of the beer be great enough to cause this behavior?
OG 1.047
SG Yesteday = 1.011 @ 62.9F
Recipe
7.00lb Two-row Pale
3.00lb Munich 10L
1.00lb Carahell
1oz E. Kent Goldings 60min
.5oz E. Kent Goldings 30min
.5oz E. Kent Goldings 5 min
Safale US-05 dry yeast
2.5 tsp Cinnamon \
1.5 tsp Nutmeg --> last 10 min
1.5 tsp Allspice /
Mash 60min @ 153F
Batch Sparge @ 168F
60 Min boil