atxstanley
Active Member
I've seen a couple of threads on here about this, but there has never been an answer that I really found to be sufficient. To start off, I'm brewing a Kolsch from a kit by Austin Hombrew (extract kit with steeping grains), specifically the Texas Kolsch. It's been in my fridge sitting between 64-59 degrees for the past 12 days and the krausen hasn't fallen really at all after a fairly slow and long fermentation. Last night however i decided to give the carboy a decent shaking and sloshing (not much, just enough to kick the beer up a little on the sides and agitate the whole thing). Some of the krausen remnants started to fall (small green chunks smaller than gravel). My question is, should I use this process over time to help sink the krausen, or should I just sit back and wait? What about even just transfering to the secondary for cold conditioning as is? Is it bad for the beer that I made the krausen fall prematurely?