We did a split 10 gallon batch of Centennial Blonde, 5 gallons with Wyeast 1056 and 5 gallons with Wyeast Kolsch yeast. It's Day 9 of fermentation. The batch started at 1.044 and both appear to be done, spending the past 3 days at 1.010. The American Ale batch "looks" done - krausen's dropped and the samples are nice and clean. I will be bottling by this weekend. The Kolsch, which I know is supposed to be a low flocculator, "looks" like it's still busy at work with a 2"-3" thick head of bubbly krausen.
This is creeping me out, since my hydrometer is telling me it's done "working". I was assuming I'd be lagering this one soon. Does krausen mean the Kolsch is still active?
This is creeping me out, since my hydrometer is telling me it's done "working". I was assuming I'd be lagering this one soon. Does krausen mean the Kolsch is still active?