My 1.065 IPA has been in the primary for 2 weeks. The G has dropped to 1.012, but there is still a substantial amount of krausen. Used wyeast 1272 American II. Is this just a ridiculous top cropper? I want to transfer to 2nd to dry hop today, so should I perhaps skim the krausen and get to it? Thanks for your thoughts, and please, no primary vs secondary arguments.
2weeks in primary, still has krausen
- Thread starter guldalian
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bottlebomber
Well-Known Member
Go ahead and transfer. I use that yeast a lot, and it is a heavy blow off yeast for me, and forms a heavy cap every time. If you have a fridge that you can cold crash the fermenter in for a couple days before transferring it would be best but you'll be fine to transfer now.
bink00
Well-Known Member
i use this yeast a lot for apa's. The krausen always drops around 3 weeks for me. I ferment in the summer around 65-68 degrees too. Its also a very thick looking krausen.
inhousebrew
Well-Known Member
Yep, I love this yeast but it is messy. Giant krausen, sometimes falls, sometimes doesn't. You can just rack underneath it. Anything that gets transferred over will drop out in the secondary.
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