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  1. BryggAnton

    Little/no krausen in my fermenter

    Hey folks! I'm brewing a 4,5% ABV IPA with pretty much hops in it. Most added at flame out. I'm starting to wonder if I messed up somewhere since there are no krausen on top in my fermenter. I pitched the yeast 5 days ago, day 3 it looked like it was fermenting quite vigorously. At day 4 it...
  2. M

    FG reached/huge Krausen

    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...
  3. J

    Nervous Newbie... NE IPA and hop burn

    Hello Everyone... about 8 days ago I cooked up a batch of NE IPA. The entire process went off without a hitch following the recipe. I did make 1 error in dry-hopping. Instead of waiting until signs of active fermentation I dropped the first batch of hops into the barrel at the same time I...
  4. B

    Spongey Layer on top of Cider? (krausen?)

    Hello! Sort of in a panic situation, as I am pretty new to homebrewing, and tried my first cider with puree in it. I put in about 4 gallons of store-purchased cider, and added about 3lbs of blueberry puree, with LALVIN EC-1118 as yeast, as well as basic nutrient added in at the beginning...
  5. frankvw

    Krausen gone after syrup addition

    I'm brewing a Belgian Tripel using WLP540, and this time I'm trying a staggered fermentation in hopes that it will keep the esters down a little and make for a more controlled fermentation. I started with the all-grain portion of the wort (OG 1.060) to which I planned to add 1 lb. of Lyle's...
  6. A

    Yeast starter for a barleywine

    So I made a few litres of sweet wort the other day and froze it.. og 1.042 with the intent to boil, cool, and pitch for a starter as needed. I will be using white labs super high gravity for the starter for a barleywine and was curious of the best approach. Now my preference is to not pitch all...
  7. snarf7

    Fermentation done but lots of yeast still on top?

    This is an 5 gal IPA recipe with US-05. I took a hydrometer reading last night and it's exactly where it should be so I think it's done (been 2 weeks) but there's a lot of yeast floating on top. This is a hoppy IPA so I want to get it kegged and conditioning so it will mellow a bit and be ready...
  8. Thehopman

    Fermenter size

    Hey everyone, I am actually brewing on a 5 gallons system, and ready to upgrade for bigger batches. I'm gonna get a 15 gallons kettle and mash tun (15.9 real capacity), but I'm not so sure on the fermenter size I should get, as I am actually brewing mostly hazy IPAs, but also plan on brewing...
  9. NYShooterGuy

    S-05 Krausen still present?!

    5 gallon Milk stout made on 10/24/2018. Lagered in garage with temps ranging from 54-42°F for 3 weeks. Moved to inside home with temps ranging from 60-67°F (I like my home cool) about 10 days ago. Went to bottle today, and found Krausen still afloat. OG: 1.055. Today's SG: 1.018. Obviously I...
  10. DeutschMann96

    Time to repitch?

    Long story short I ordered yeast (WLP029) from Homebrew Supply, and FedEx took the scenic route to get here. After 5 days I got my yeast. The cold pack, and vial were very warm. But I decided to give it a shot anyway. Made a starter, pitched it in, here we are three, and a half days later...
  11. bafinaire

    Is My Beer Ready For Secondary Fermentation?

    Hello everyone! I’m on my first attempt at brewing using the Northern Brewer deluxe starter kit (block party amber ale). One week ago put my wort with yeast in a dark closet that has an average temperature around 70 degrees. I never noticed activity in my airlock but I think that is due to an...
  12. Washington_Brewologist

    Yeast starter seems to have finished the fermentation way quicker than anticipated...

    So I'm new to using yeast starters and I pitched my first one into an Irish Red that I brewed on Monday 7/2. I was pleasantly surprised to see how vigorous the fermentation was @ 7 hours into it and by 20 there was about a 4-inch krausen. Now on day 4, there is barely any activity coming from...
  13. Schwabizzle

    Fermentation Blow Up

    Okay, so this is the first time this has happened to me, so I wanted to see what ya'll think. I brewed a honey wheat yesterday and placed it in the brew closet to start fermenting. Fermentation started quickly, and before I went to bed everything was chugging along nicely. I woke up this...
  14. G

    Krausen falling into beer, how to avoid?

    I've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen? Thanks!
  15. Gentle Jesus

    Signs of infection or just krausen?

    This batch of mead is only 1 day old but seems to have a big bubble in the middle with, I hope, krausen on it. I have made mead before but have not gotten this before. A big bubble seems to form and then pop and form again and again. I do not notice any bad smell either. Also I am using WLP 570...
  16. JoshRH

    Lager Lag Times

    So I understand that there is a longer lag time than ales when it comes to lagers, just curious if I should be worried? I pitched my yeast ~50 hours ago from when I took these pictures last night. It is aproaching 65 hours now and and used my airstone and air pump for 20 min to oxygenate prior...
  17. L

    Krausen doesn't look yeasty for top cropping

    Hi all, As the title says I'm hoping to try top cropping yeast for the first time but it doesn't look yeasty like pictures/videos I've seen or past beers I've brewed. It looks more like general beer head, have I missed my opportunity or is there still hope? The yeast is Wlp500 which had a...
  18. S

    Krauesen won't subside

    So I prepared a 1/2 gallon starter for my Wyeast 3787 Trappist HG to pitch into my Patersbier wort. I missed my number on OG it was only 1.041, 6 points shy of target. I decanted most of the spent wort from the starter and pitched it at 70 degrees F. Fermentation picked up pretty quickly, with...
  19. thelusiv

    Mead question: head space?

    How much head space should I leave in my fermentation vessels for making mead? I know with beer I should have about 1/5 of the batch volume of space to leave room for kräusen even with a blowoff tube. I've read a lot about mead making but haven't a good idea of how much, if any, kräusen is...
  20. I

    Yeast made a think mat out of trub

    I'm in the process of fermenting an AG batch and was a little impatient with my attempts at seperating the trub before siphoning to my primary... I chilled the wort with my newly made IC down to about 60 degF (just under 5 minutes) and then got a good whirlpool going with a spoon. I haven't...
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