Kraeusen layer

So, I brewed up a batch of beer 10 days ago (my 9th batch), and there is a layer of kraeusen on top (1/2 to 1 inches thick) that's been there for at least a week. Maybe I just never noticed it on any of my other batches, but this is the first one that I've seen have such a thick layer on top. I'm thinking of transferring to a glass carboy eventually, and I'm not sure what to do about the kraeusen. Do I wait for it to go away, or is it possible that it won't ever go away? Does the kraeusen mean that the beer is still fermenting?

Yes it means that the yeasties job aren't done...part of the job of the krausen is to fall, and that helps clear your beer, by pulling stuff down with it as it falls...

Just have patience and you will be rewarded.

Patience? I don't think I know that word :cross:. No, but seriously, thanks for the info. I was pretty sure that the beer wasn't ready, I just needed some confirmation. Thanks again.

What did you do differently this time around? Different yeast, different style of beer? I'm wondering what would have caused such different results with the krausen... mine was pretty thick, but went away after a couple of days.

Hopaholic said:

What did you do differently this time around? Different yeast, different style of beer? I'm wondering what would have caused such different results with the krausen... mine was pretty thick, but went away after a couple of days.

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Something to remember is that with yeasties, you are dealing with living creatures...every fermentation is different...you can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reson on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer becasue it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....

I've found that you should never assume anything where the yeasties are concerned except that they are in charge...not us...and they've been doing this beer making stuff for 5, 000 years...so basicially we just need to trust them, and not bug them...and give them plenty of time, and they will make us very very happy.

Well said Revvy....

I love the microbial experience that home brewing lets us enjoy. Watching the yeast dance around the fermenter is much more exciting than watching dancing with the stars with my Wife.

Yeah I just checked a gravity on a pale pitched onto a cake from another pale. 1.020 and there is a huge layer of krausen on top. I was a bit concerned for a moment, but you are right Revvy, this is just another training course in yeast for I

Hopaholic said:

What did you do differently this time around? Different yeast, different style of beer? I'm wondering what would have caused such different results with the krausen... mine was pretty thick, but went away after a couple of days.

Click to expand...

I think Revvy pretty much summed it all up. I haven't made the same batch twice yet and I used a different yeast than I had previously, but I pretty much always stick to the same routine (water, grains, steep, boil, malt, hops, cool, yeast...). Those dang yeast are just so unpredictable.