Kraeusen

[SocalNat]

I had an amazing kraeuzen session for about 3 days on a double IPA and it has been 10 days since fermentation began. There is still activity and I am patient to allow the fermentation to take its full course. However, there seems to be a thick build up of creamy sediment on top of the beer that doesn't seem to be settling out. Is this normal or should I be concerned about an infection. I was reading about bacterial layers floating on top of fermented beer and I got a bit paranoid. I am hoping it is nothing and it will soon be an epic Double IPA that I will be enjoying in 2-4 weeks. Keeping fingers crossed.

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“Sir, you are drunk!” and ”Madam, you are ugly. In the morning, I shall be sober.” – Bessie Braddock and Winston Churchill

 

[Bizoune]

Different yeast will do this as some others will fall back into the beer much quicker. If you want to speed things along, after 2-3 weeks in primary, crash the beer down to just above freezing then leave it there for 2-3 days. Then keg or bottle as you would normally do. If your sanitary practices were sound, there should be very little chance of contamination.

 

[passedpawn]

After a week, fermentation should be done. Just give it a good shake every day and the kraeusen will fall. Mine always have. I wouldn't leave it on the top because it might create some difficulties when racking.

 

[SocalNat]

After a week, fermentation should be done. Just give it a good shake every day and the kraeusen will fall. Mine always have. I wouldn't leave it on the top because it might create some difficulties when racking.

It didn't take much of a shake at all and it worked out well, thanks.