I brewed 5 gallons of an IPA, but as an experiment I decided to ferment it with a Kolsch yeast. I figured it would help me get that hazy, slightly sweet Northeast IPA feel.
Fermented at ~55 for three weeks; the airlock was still bubbling and krausen wouldn't drop. So I moved it upstairs and raised the temp to 65. After almost a week, it's STILL GOING! Krausen is still more than an inch thick.
It looks and smells great; the only thing I'm worried about is leaving it on the trub too long. With a total of 6 oz of hops in it (1 oz Galena at 30, 3 oz Crystal at flameout, and 2 oz Falconer's Flight dry, 5 days so far) there's a lot of vegetal matter in there. I had planned to give it a short secondary (I know, not usually necessary with an IPA, but with the Kolsch yeast I want to give it a little extra time to flocculate), but I don't want to rack until the Krausen drops. Any advice?
I should probably also point out that the OG was way higher than I expected it to be, at 1.070, possibly because I steeped some flaked oats in there to soften the mouthfeel. It was down to 1.030 at last read.
Fermented at ~55 for three weeks; the airlock was still bubbling and krausen wouldn't drop. So I moved it upstairs and raised the temp to 65. After almost a week, it's STILL GOING! Krausen is still more than an inch thick.
It looks and smells great; the only thing I'm worried about is leaving it on the trub too long. With a total of 6 oz of hops in it (1 oz Galena at 30, 3 oz Crystal at flameout, and 2 oz Falconer's Flight dry, 5 days so far) there's a lot of vegetal matter in there. I had planned to give it a short secondary (I know, not usually necessary with an IPA, but with the Kolsch yeast I want to give it a little extra time to flocculate), but I don't want to rack until the Krausen drops. Any advice?
I should probably also point out that the OG was way higher than I expected it to be, at 1.070, possibly because I steeped some flaked oats in there to soften the mouthfeel. It was down to 1.030 at last read.