High Krausen?

[agentbud]

Ok, I know what Krausen is and I assume that High Krausen is when that foam is at its highest point. But how do you tell when you are at High Krausen if you ferment in stainless steel and cannot see it? Can you relate High Krausen to a certain gravity reading or other measurement without visual confirmation?
Thanks, Mike

 

[palmtrees]

One indirect way you could tell is through the wort temp, or if you have temp control, then by how much cooling it's taking to keep your wort temp steady. I use clear fermenters, so I know what's going on with my beer. But I still notice that during peak fermentation, my inkbird tends to show the wort temp on the high end of the temp range I've set, and it kicks on my mini fridge very frequently. Once active fermentation is slowing down, the temp becomes more stable on its own, and I notice the inkbird kicking the fridge on less and less.

 

[Dr_Jeff]

Ok, I know what Krausen is and I assume that High Krausen is when that foam is at its highest point. But how do you tell when you are at High Krausen if you ferment in stainless steel and cannot see it? Can you relate High Krausen to a certain gravity reading or other measurement without visual confirmation?
Thanks, Mike

You will just have to go with your gut feeling and experience, once fermentation begins rolling, it will likely be 12-36 hours depending on yeast type, pitch rate and temperature. I know that this doesn't help much, but even with glass or plastic, you really don't know until it begins to subside, that it's not going to get any higher.