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4 days apart. Are low 60s too high for that strain?

Had the exact same thing happen to me with this strain. How long did you keep it 58?

Any idea why the kausen hasn't sunk yet?

Thanks, was kind of thinking of doing a D. rest and hopefully jump starting the yeast a bit. Am I too late for the rest though?

*6 lbs DME

partial mash 2.5 german 2-row, 6 oz German light crystal and 2 ozgerman dark munich malt, 1oz belgian aromatic @ 154 90 min. albs pils light DME. white lab 800.

So this is the second thread I've had to start for this freaking beer. Details of the brew: partial mash, 1500 ml starter, decanted (probably didn't let it rest long enough first), pitched at 65, 24 hrs at 65, crashed to 52. Og was 1.052. My question is it's been 11 days and the krausen is still...

So as a follow up, it's now been 11 days, and my krausen is still has sunk into the beer. The gravity is stuck at 1.021; way too high for a pils. Should i try to raise the temp? Rack it to a secondary? Pitch some more yeast?

That's some good news. Thanks guys.

Hey guys, I brewed a Czech pils using wlp 800. I pitched at around 65 had it at 62 for 24 hours and then cooled it to 49F. I had a lot of activity for 72 hrs and consistent airlock (10 bubbles per min) for another 3 days. I went to check the gravity, and it's still .05 or so from the desired...

It's all inside. There was some foam from the starsan, don't know is that caught some krausen/ trub and brought it up to the neck. I have a stopper and an airlock in there.

Yeah, the stuff on top is not krausen. I soaked the Carboy in star san for awhile. Don't know how this happened. Is racking going to make a difference, or is this liquid plumber?

Here's another pic

Hey guys. Doing a German helles. I did a partial mash and came within a hundredth of the suggested OG (1.052). I did the primary at 49f in a fridge and i reached a gravity of 1.016 and racked to a secondary; I got a little impatient (should be 1.013). I was meticulous about sanitation and not...

Thanks for the encouragement guys. Love the Papazian quote there too.

I brewed a Belgian Dubbel using Wyeast 1388; I made a 1.5 litre starter and let it do it's thing for 2 days. I don't know if it matters but I did a mini mash. Anyway, got the OG exactly where it should've been 1.071, took the temp of the wort and it read 68.7. I pitched the yeast and then...