Forever Krausen

[fargo234]

Check it out. Last Sunday I brewed a cream ale. I used a 1.5L starter and everything went according to plan. (Except the mosquito... it got in the primary during wort transfer)

The krausen is not falling. It reminds me of those articles I've read about ancient Egyptian brewing. They brewed their beers in giant tubs and the krausen actually solidified protecting the wort below. Our distant ancestors would then drink the beer straight from the tub using reeds as straws they had to poke through like kids trying to drink they second half of their Sonic slushes.

So, my far more experienced and knowledgable homebrew friends, what's happening? Should I go ahead and transfer to my secondary?

First time posting a pic...

 

[bottlebomber]

What's the yeast? Some take a long time to drop. You can try gently rocking the carboy to help it break loose... Or you can just wait longer. Drop she will.

 

[fargo234]

White Labs California. I've brewed maybe a hundred batches over twelve years and this is a first for me... but I'm a casual brewer and tend to brew what I know. First time at a recipe with flaked rice.

I rocked. It snowed a bit. It's like Silly Putty on top.

Is this a characteristic of flaked rice? I hesitate to shake it too much. I'm inclined to let it sit for another few days and then attempt a transfer to secondary regardless. If it is still too, icky, I might do a second racking later.

Although, I was kinda wanting to be drinking it by May 12.

 

[bottlebomber]

This is pretty much what I have experienced with WLP001. It makes a big fat krausen, a heck of a mess and takes a while to drop. When it does though it leaves very clear well attenuated beer though.

 

[fargo234]

Hmmm. I've been thumbing through my beer journals... ok, it's a loose collection of printouts and handwritten notes, and I've only ever used this yeast three times in the last six years. This instance included.

The wort beneath the remaining krausen, I shook it again, is pretty clear. I shall take your advice, sir, and give it a few more days and then rack. I don't anticipate it spending more than three days in the secondary though before I bottle.

Thank you for your input Mr. Bottlebomber!

 

[bottlebomber]

You're welcome sir
As popular as this yeast is, I've only started using it within the last few months. I had your same experience with it though, it did this exactly. I love the yeast though. It dries my IPAs out to 1.010 or so, and yet still leaves a full rich mouthfeel. Great yeast.

 

[slarkin712]

Hmmm. I've been thumbing through my beer journals... ok, it's a loose collection of printouts and handwritten notes, and I've only ever used this yeast three times in the last six years. This instance included.

The wort beneath the remaining krausen, I shook it again, is pretty clear. I shall take your advice, sir, and give it a few more days and then rack. I don't anticipate it spending more than three days in the secondary though before I bottle.

Thank you for your input Mr. Bottlebomber!

Why are you using a secondary if it will only be in there for 3 days? If you only plan on using a secondary for 3 days DON'T USE A SECONDARY. There is no point. Leaving your beer on the yeast for anything less than 3 weeks will not cause any issues, and you could leave it in the primary even longer. This is a much discussed issue, primary vs. secondary, but for 3 days I think everyone will agree that the secondary is not necessary.

 

[bottlebomber]

Why are you using a secondary if it will only be in there for 3 days? If you only plan on using a secondary for 3 days DON'T USE A SECONDARY. There is no point. Leaving your beer on the yeast for anything less than 3 weeks will not cause any issues, and you could leave it in the primary even longer. This is a much discussed issue, primary vs. secondary, but for 3 days I think everyone will agree that the secondary is not necessary.

I don't totally agree with this. Lots of people complain about transferring to secondary, but in my experience *if you are bottling* it is kind of nice to go to a secondary. That way when you siphon you are not sucking a ton of yeast and trub into your bottling bucket. Then when you tilt the carboy/bucket to get the last half gallon you get a whole bunch of crud in there. I'm sure with the amount of brewing he's done he is comfortable with his process in this regard.

 

[hulkavitch]

Ok right off the bat i know a lot of you are going to be thinking stupid noob. Forgive my ignorance. I just tranfered a kolsh to secondary with the same issue (krausen not falling) Didnt wait for it to fall. Did i screw this beer over.

 

[BrewinHooligan]

I recently made a cream ale with flaked corn instead of rice and the krausen stuck around for almost 3 weeks before falling. My LHBS said that is common in beers with adjuncts like that. It will fall eventually, but if the gravity is stable you can certainly rack underneath to secondary before bottling. I just waited for the krausen to fall personally, but it's your beer, do what YOU want.

 

[tektonjp]

Look upon it as a gift to top crop a lot of yeast for next time!