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Old 05-03-2008, 03:51 AM   #1
Mar 2008
Katy, TX
Posts: 22

Last weekend I made a partial mash that included 1.5 lbs of malted rye. Its been in my primary for 5 days now, and i still have a thick krausen. Is this normal for a beer with rye involved? I've read before that for some rye all grain brews that a stuck sparge coud be a problem. Does this have any connection to my krausen "sticking" around longer than normal? Should I wait until it goes down to rack to the secondary?

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Old 05-03-2008, 04:01 AM   #2
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Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts

Rye is rather gummy during the mash so that may play a role in the makeup of the krausen. I would leave it ferment for at least 10 days before thinking of moving it. Just be patient.

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Old 05-04-2008, 02:27 AM   #3
Sep 2007
Posts: 2,553
Liked 23 Times on 22 Posts

I made a few rye beers (all grain) and never experienced a stuck mash problem, doing the mash at about 150. Don't worry about that being a potential problem with your yeast. Let it go longer and it will settle.

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