I brewed NB's The Innkeeper with Wyeast 1469 last Tuesday. 5 gal batch, all-grain mash at 153F, 1 qt starter. Fermentation took off like a shot, and itquickly developed a thick, rocky kraeusen on top. I started it a 72-74F for 24 hours, then moved it to the basement at 67F.
Almost a week later, the thick kraeusen is still there, although bubbling in the airlock has slowed to a crawl. Shouldn't the foam have fallen back into the beer when fermentation slowed down? I've never used 1469 before, and never had a kraeusen head persist beyond the initial vigorous fermentation stage with any other yeast.
Is this normal for 1469? Could it be the result of an infection? Help me, Obi Wan Kenobi, you're my only hope!
Almost a week later, the thick kraeusen is still there, although bubbling in the airlock has slowed to a crawl. Shouldn't the foam have fallen back into the beer when fermentation slowed down? I've never used 1469 before, and never had a kraeusen head persist beyond the initial vigorous fermentation stage with any other yeast.
Is this normal for 1469? Could it be the result of an infection? Help me, Obi Wan Kenobi, you're my only hope!