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Old 01-15-2011, 06:40 PM   #1
Jun 2010
Milwaukee, Wisconsin
Posts: 145
Liked 5 Times on 5 Posts

I'm making a homemade Belgian Tripel. The OG was measured at 1.080.

It's a test batch, about 2.5 gal, but I used the entire yeast package (so, in essence I double pitched).

The krausen was pretty dense and it started fermenting like crazy. It has settled down quite a bit, but the krausen remains about an inch thick at the top. It's been 2 weeks now, and it looks about the same as it did a week ago.

I'm unfamiliar with this yeast strain (#3787), so is this due to the yeast I am using?

I know it will take longer to ferment with a high gravity, but in the past when I've brewed a high gravity beer it was very close to being done at 2 weeks. And certainly not this kind of krausen present at this stage

Help? Ideas?


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Old 01-15-2011, 07:44 PM   #2
Jun 2010
North Central
Posts: 26

Have you pulled a sample and checked the gravity?

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Old 01-15-2011, 07:55 PM   #3
Nov 2010
Ada, MI
Posts: 579
Liked 9 Times on 9 Posts

That strain is described as a 'true top-cropping yeast.' Yeah, it'll take a while for krausen to die down. Let the hydrometer guide you, not apparent yeast activity.

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Old 01-15-2011, 11:11 PM   #4
Jan 2010
Medford, MA
Posts: 4,126
Liked 126 Times on 121 Posts

That yeast, like many other belgian yeasts, tend to have long lasting krausens. Just ride it out for a few more weeks

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