Hello all,
New guy here, first post but I've been reading this forum and brewing with a buddy that's a regular here. I put my first beer in the fermentor on New Years Eve and it went pretty crazy for the first week. I had to switch from an airlock to a blow off tube after two days because it filled up with beer. Now it's been two weeks and is still bubbling about once every 6 seconds. The problem is that the Krausen will not fall. There's a good 6 inches of it still floating and maybe 1/2 an inch on the bottom. Here's my recipe and what I did below. Is this normal? (PS If your airlock fills with beer and you half-filled the airlock with star san don't drink it it. It tastes funny.)
Belgian Wit
Recipe Type: Extract
Yeast: Belgian Yeast W3944 Wyeast (slap pack)
Yeast Starter: No
Size: 5 gallon
Size of the Carboy: 5 gallon
OG: 1.062
Boiling Time: 60 minutes
6# dry wheat malt extract
1# wheat malt (steep 30min)
1# Belgian Sugar
1 ounce orange peel
1 ounce tettnanger (15 min)
1 ounce styrian golding hops (1 hour)
1 ounce corianger (2 min)
Start san on everything. Full boil on a turkey fryer in a keggle. Immersion chiller, chilled to 70. Shook the crap out of the carboy for 5 minutes before pitching the yeast. Placed in a temp controlled freezer @ 68 with a 2 degree differential. I've left it alone except for looking at it every day and switching over to the blow off tube which is going into a bucket of sanitized water.
Any ideas? Should I just leave it alone and bottle it when its done or wait for the Krausen to fall to the bottom?
New guy here, first post but I've been reading this forum and brewing with a buddy that's a regular here. I put my first beer in the fermentor on New Years Eve and it went pretty crazy for the first week. I had to switch from an airlock to a blow off tube after two days because it filled up with beer. Now it's been two weeks and is still bubbling about once every 6 seconds. The problem is that the Krausen will not fall. There's a good 6 inches of it still floating and maybe 1/2 an inch on the bottom. Here's my recipe and what I did below. Is this normal? (PS If your airlock fills with beer and you half-filled the airlock with star san don't drink it it. It tastes funny.)
Belgian Wit
Recipe Type: Extract
Yeast: Belgian Yeast W3944 Wyeast (slap pack)
Yeast Starter: No
Size: 5 gallon
Size of the Carboy: 5 gallon
OG: 1.062
Boiling Time: 60 minutes
6# dry wheat malt extract
1# wheat malt (steep 30min)
1# Belgian Sugar
1 ounce orange peel
1 ounce tettnanger (15 min)
1 ounce styrian golding hops (1 hour)
1 ounce corianger (2 min)
Start san on everything. Full boil on a turkey fryer in a keggle. Immersion chiller, chilled to 70. Shook the crap out of the carboy for 5 minutes before pitching the yeast. Placed in a temp controlled freezer @ 68 with a 2 degree differential. I've left it alone except for looking at it every day and switching over to the blow off tube which is going into a bucket of sanitized water.
Any ideas? Should I just leave it alone and bottle it when its done or wait for the Krausen to fall to the bottom?