Kraeusen just hangin around

[SamSuds]

Brewed a brown ale extract kit last Sat so it has been 8 days--Fermentation started great and all seems OK--kit instructions say after 1-2 weeks when ferm stops and kraeusen falls I can move to secondary. I plan to do a gravity read but the kraeusen is about an inch thick yet and has beeen for days. Airlock activity is little to none. Keep waiting? Thanks.

 

[hoppymonkey]

step 1. Ignore kit directions
Step 2. leave it alone for a couple more weeks.
Step 3. Cold crash it for a couple days

 

[Revvy]

What's the gravity? 1) Airlock Means Nothing at all, it's a valve, not a fermentation gauge. 2) Some krausens can linger long after fermentation is complete, Belgian Wit yeast is notorious for that, I've had it sit with a krausen for 3 weeks after the beer reached terminal gravity. 3) 8 Days is hardly any time, if you had a 3 day lag in your yeast like may folks do the beer's really only been fermenting for 5 days...hardly anything. 4) Like Monkey said, ignore your kit instrcutions and leave you beer in primary for a month, and you'll be really happy with the results, or if you secondary, take a gravity on day 12 and again at day 14 and if it's remained the same, then rack it to secondary.

But having a karausen at 8 days is not uncommon.

 

[bribo179]

I brewed an oatmeal stout with white labs yorkshire squares yeast. Had krausen for a month.

 

[Revvy]

How was the yeast? I'm kinda thinking about a Yorkshire style mild, and that would prolly be a good yeast for it.

 

[SamSuds]

Thanks guys! Anyone watching the Super Bowl? I'm in and out. New to the beer thing (brewing at least) and am really enjoying it. Bottled a batch of cream ale this AM--my first batch.

 

[Revvy]

Since I could care less about either team I'm only sort of watching the game.

 

[bribo179]

I made an oatmeal stout and a baltic porter. It has that Sam Smith character to it. Both are outstanding. Glad I froze a bunch of the yeast.

 

[Revvy]

I made an oatmeal stout and a baltic porter. It has that Sam Smith character to it. Both are outstanding. Glad I froze a bunch of the yeast.

Good to know, Sam Smith is sort of the flavor profile I'm looking for.

 

[homebrewdad]

How was the yeast? I'm kinda thinking about a Yorkshire style mild, and that would prolly be a good yeast for it.

I did a brown ale using that white labs yorkshire square yeast. Fermentation went beautifully, and I'm not picking up on any strange esters, even though it was batch #1 and I let it ferment at a higher temp than I probably should have (ambient 68 degrees). I may have some fusels, hard to say at this point.

However, I don't have anything approaching a final verdict yet - it's only been in bottles for a week, and I'm not intending on cracking one for at least two more.

 

[passedpawn]

Shake it baby, shake it all you can tonight.