FG reached/huge Krausen

[Magnieto2003]

Hi all first time poster here!

I recently purchased a grainfather and carried out my first ever brewing experience, I sanitised like crazy followed all the rules and have the beer/wort sat in a plastic fermenting bucket in the fridge sat at 19.5c, it’s a Belgian Dubbel and the recipe calls for 10 days primary fermentation.

I am now on day 10, I have a blow off tube instead of an airlock and the bubbles have subsided quite dramatically, I have taken a hydrometer reading today and it is sat at 1013 which is (according to the recipe/instruction) the target FG. My plan is to rack it into bottles to carbonate and condition.

so having reached my FG the Krausen is still a good 3-4 inches deep and doesn’t seem to be falling away.

my question is.. how long should I now wait for the Krausen to drop/crash? if it does not drop how do I remove it/rack into bottles?

thanks in advance, I’ve learned so much from these forums and I look forward to taking part in the future

 

[3 Dawg Night]

Your actual FG may not be the recipe FG. You'll know it's done when your hydrometer reading is constant for three consecutive days.

Welcome to brewing!

 

[brewdude88]

What yeast did you use? There are some Belgian strains that are notorious for a bullet proof Krausen.

 

[ncbrewer]

Your actual FG may not be the recipe FG. You'll know it's done when your hydrometer reading is constant for three consecutive days.

Not all brewers do this, but I bottle my beer and don't want any bottle bombs. I would just modify the above by checking just twice, 2 - 3 days apart.

 

[Magnieto2003]

What yeast did you use? There are some Belgian strains that are notorious for a bullet proof Krausen.

 

[Magnieto2003]

I used Wyeast Belgian Ardennes 3522.

I checked the Gravity a couple days ago it was at 1014 ish and is 1013 now...

there is still bubbling but it’s very very soft. And maybe once every 10seconds

 

[RM-MN]

The recipe you are referencing that called for a 10 day fermentation may be correct for the original brewers conditions but not every brew reacts exactly the same. A slightly cooler beer temp can slow the fermentation. The FG the original brewer listed was his but your yeast may decided to do a little more eating and you end up with a lower FG. The fact that your gravity changed in the past couple days says that your beer may not be ready to bottle. Being a dubbel, the fermentation may take longer than 10 days.

 

[Magnieto2003]

Thanks.

Theres a lot more nuance to brewing than I previously thought or read, it is a fascinating hobby for sure!

Today the bubbling has all but stopped, I guess il take a reading tomorrow and see where I am.

I had a minor panic today though as I turned the bucket I noticed what looks like spots of mould on the bucket handle,every time I open the fridge or put something in the fridge I spray with Chemsan, I’m hoping it’s not got in there! I’m so careful with sanitation