Mr. Mojo Rising
Well-Known Member
After a rather nice vigorous krausen, I have a lot of yeast residing on the sides of my carboy. Does anyone swish to try to retrieve these or is it really necessary?
The brown scum that forms during fermentation and clings to the side of the fermentor is intensely bitter and if it is stirred back into the beer it will cause very astringent tastes. The scum should be removed from the beer, either by letting it cling undisturbed to the sides of an oversize fermenter, or by skimming it off the krausen, or blowing off the krausen itself from a 5 gallon carboy. I have never had any problems by simply letting it cling to the sides of the fermenter.
Evan! said:Um, yeah, note that the poster who says that "it couldn't hurt" to swirl the crusty crud back into the beer calls himself "Yeast Infection".
Yeast Infection said:opinions are like ********, everyones got one. But do not go to the personal side of this Evan!
As I said some people, people on this forum, do that, if they have stuck fermentation. Dont read into it anymore that what was stated bud. Im sorry im not a strict follower of the Palmer cult.
Search "How I cured my Stuck Fermentation...(No, not beano)" and thats what Im refering to.
Enter your email address to join: