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Old 08-11-2010, 03:00 AM   #11
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I know what you mean, but that is perfectly NORMAL for the 2565. That is the only yeast I have ever used where the krausen never goes away! Rack it, its likely done... I bet if you check the FG you will confirm it is done.
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Old 08-11-2010, 03:11 AM   #12
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As an update, my Kolsch is not perfectly clear, but clear enough after a cold crash with gelatin. I did suck up some yeast when racking to the keg, but it has become even more clear over the last week or so.

 
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Old 08-11-2010, 03:24 AM   #13
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Quote:
Originally Posted by BigB View Post
I know what you mean, but that is perfectly NORMAL for the 2565. That is the only yeast I have ever used where the krausen never goes away! Rack it, its likely done... I bet if you check the FG you will confirm it is done.
Great info!

I didn't plan on secondary-ing this one. I did plan on filtering. I'll check the FG and figure out what I want to do. I wonder how it tastes?

I really wish I'd researched this yeast more before doing a ten gallon batch, since I'm not equipped to do more than "quick" beer this way.

 
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Old 08-11-2010, 04:53 PM   #14
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Checked the FG last night. 1.011. I was shooting for 1.012, so we're there. Weird to never lose the krausen like that. I'm crash-cooling and will filter/keg in the next couple of days. The sample tastes amazing, BTW.

Thanks for the info everyone!

 
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Old 08-11-2010, 10:56 PM   #15
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Quote:
Originally Posted by curlyfat View Post
Checked the FG last night. 1.011. I was shooting for 1.012, so we're there. Weird to never lose the krausen like that. I'm crash-cooling and will filter/keg in the next couple of days. The sample tastes amazing, BTW.

Thanks for the info everyone!
Yeah, the yeast IMHO gives great flavor... its just an odd ball when it comes to the fermentation.
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I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.

 
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Old 01-31-2011, 06:31 PM   #16
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I just did an IPA with 2565 and still have a THICK krausen. My question is.. how the heck do I dry hop this? Seems like the Krausen will prevent any of my hop pellets from getting in the actual beer LOL.
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Old 01-31-2011, 09:17 PM   #17
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If you are dry hopping, rack to a secondary from underneath the krausen. If you wait for the krausen to go away, you will be waiting for a VERY LONG time.
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I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.

 
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Old 01-31-2011, 09:28 PM   #18
thughes
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x2. Did a small 3 gal batch towards the end of last year using this yeast for the first time, hit FG after @ 4 days but krausen had not dropped. After 3 weeks I decided it was done and racked it out from underneath. Yummy batch of beer! (The "krausen never dropping" thing is very disconcerting though...)
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Old 01-31-2011, 11:35 PM   #19
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completely normal for 2565, I brew a lot with this starin and its always atleast 3 weeks to ferment completelly. Cold crash and bottle/keg after

 
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Old 01-18-2013, 02:14 AM   #20
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I wanted to add my experience in case anyone else had this happen. I've used the White Labs kolsch strain twice and it fermented like a normal beer in 3-5 days and the krausen went away. The Wyeast strain that I've used on my current batch has lasted forever and freaked me out. I won't be using that strain again if I can help it.

The krausen died down after a 4-5 days but foam always stayed on top. I hooked up the carboy to temp control again after it looked like it wasnt done and it krausened again and still bubbles once every 10 seconds on the 12th day. Get a lot of sulfur in the nose. Will cold crash and go ahead and bottle.

 
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