heavy krausen

[busmanray]

just made a cream ale.krausan very high when racking to secondery after 7 days. its been10 days in secondery and theres still a slime krausan about
1/2 inch on top.when checking gravity after week 1 there was alot of stuff
floating in sample. is this heavy krausan normal for a cream ale?used wyeast
#1338 european ale yeast.

 

[Baron von BeeGee]

That yeast in particular makes a kooky looking kraeusen. Really craggy and substantial. In terms of racking most of us wait until the kraeusen drops in the primary before racking to secondary (as a general rule that is sometimes broken).

 

[pitt100]

Sounds like exactly what happened to me. I made a NB cream ale with 1338 and had a big krausen. After I transferred it to the secondary I got another 1/2 inch krausen but it settled after 2 weeks and it's been in the bottle for 11 days. Tried one last friday and I have to say it's the best extract beerI've made so far. It won't last long once it's ready. RDWHAHB.:rockin: