lowend
Well-Known Member
So, I brewed up a batch of beer 10 days ago (my 9th batch), and there is a layer of kraeusen on top (1/2 to 1 inches thick) that's been there for at least a week. Maybe I just never noticed it on any of my other batches, but this is the first one that I've seen have such a thick layer on top. I'm thinking of transferring to a glass carboy eventually, and I'm not sure what to do about the kraeusen. Do I wait for it to go away, or is it possible that it won't ever go away? Does the kraeusen mean that the beer is still fermenting?