bigtau
Member
I brewed an Oktoberfest Ale last weekend (7 days ago). Fermentation began within 12 hours and it was pretty impressive (overflow into/out-of fermentation lock on a 6.5 gal plastic fermenter for a 5 gal batch). Fermentation subsided within a couple of days. Bubbles in fermentation lock have almost stopped. The original plan was to rack to secondary fermenter today. I popped the lid to begin racking and there is still a layer of krausen on the top. I put the lid back on and placed in back in our pantry.
I've brewed several times now and the krausen has alway subsided by now. Should I just leave in primary for the full fermentation? Should I forget about secondary fermentation for this batch? Without providing all the information, does anyone have an idea why the krausen hasn't subsided by now?
I've brewed several times now and the krausen has alway subsided by now. Should I just leave in primary for the full fermentation? Should I forget about secondary fermentation for this batch? Without providing all the information, does anyone have an idea why the krausen hasn't subsided by now?