I currently have my first batch (wheat beer) in the fermenter, the krausen is still sitting on top, but it seems that the fermentation has ended (no bubbles in airlock) yes I know this is a bad indication but science says there must be some air escaping if fermentation is still occurring. When I say no bubbling I mean not one since Tuesday. I was just curious how long the Krausen stays on top.
Yeast: Wyeast 3068
Expected OG: 1.051
Actual OG: 1.051
Expected FG: 1.016
Sunday 8:00PM: Pitched at 1.051 (right on!)
Monday 11:00AM: Krausen up to the lid of my 6.5 gal bucket
Tuesday: 1.024 and krausen at 1 inch above liquid
Wednesday: Didn't check
Thursday: 1.022 and krausen a little lower
This may be normal but it seems like the gravity dropped too hard and that it still should be bubbling away. I'm not worried, i know it'll turn out fine, I am just wondering if it's normal to have uber-hyper-fermentation like I did.
Yeast: Wyeast 3068
Expected OG: 1.051
Actual OG: 1.051
Expected FG: 1.016
Sunday 8:00PM: Pitched at 1.051 (right on!)
Monday 11:00AM: Krausen up to the lid of my 6.5 gal bucket
Tuesday: 1.024 and krausen at 1 inch above liquid
Wednesday: Didn't check
Thursday: 1.022 and krausen a little lower
This may be normal but it seems like the gravity dropped too hard and that it still should be bubbling away. I'm not worried, i know it'll turn out fine, I am just wondering if it's normal to have uber-hyper-fermentation like I did.