Krausen hanging on

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joconn

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It`s been a week since I started a batch of kit cream ale. Dry hopped. The krausen began to appear within twelve hours. It still has not dropped. OG was 50. Fermenting temp stayed around 68-70 degrees. Previous batches of amber and brown ale dropped the krausen in about three days. This brew still has a nice yeasty smell, though. Any idea why it is so slow in dropping?

Joe
 
Let your hydrometer do the work. I've had krausen hold on for 10 days and racked off from between the krausen and the yeast cake.

If your hydrometer says the fermentation is finished...go for it.
 
You know, I just had a batch do that to me. It took 3 weeks for the krausen to even start to drop. I racked it today just to clear a carboy and it still had some krausen but the FG was 1.012, so it was definitely done.

One of those RDWHAHB moments.
 

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