britishbloke
Well-Known Member
I made a second batch of Chocolate Oatmeal Stout.
8 lbs. amber, Liquid malt extract
1 lb. crystal malt, 60¡ Lovibond
1.5 lb. American six-row pale ale malt
18 oz oatmeal (quick)
1 lb. chocolate malt
1 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
I added it to the old yeast cake that had the previous type of beer in.
I expected the krausen to go crazy but with this one there was only a half inch of krausen. What I see now are brown mud on the top bubbling away like crazy. The airlock looked like it was going to pop off after 19 hours.
Whats the deal with Krausen? I hear its mainly protiens , I would have thought my beer had alot of that in as I added alot of grains.
Edit. This was the same recipe for the first batch and that krausen went up about 2-3 inches.
8 lbs. amber, Liquid malt extract
1 lb. crystal malt, 60¡ Lovibond
1.5 lb. American six-row pale ale malt
18 oz oatmeal (quick)
1 lb. chocolate malt
1 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
I added it to the old yeast cake that had the previous type of beer in.
I expected the krausen to go crazy but with this one there was only a half inch of krausen. What I see now are brown mud on the top bubbling away like crazy. The airlock looked like it was going to pop off after 19 hours.
Whats the deal with Krausen? I hear its mainly protiens , I would have thought my beer had alot of that in as I added alot of grains.
Edit. This was the same recipe for the first batch and that krausen went up about 2-3 inches.
