Saulski
Member
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 noticeable bubbling from the airlock about 8 hours after pitch. I'm using a 6.5 gal glass carboy for primary fermentation, so I saw that the foam cap was about 2 inches thick after about 18 hours after pitching. After a little over a day and half, the krausen had reached into the airlock, so i put a new one on and went to work (I don't have a blowoff hose, so I had no choice but to use an airlock). When i got home, the fresh airlock was full of yeast again and fermentation seemed to slow. The cap began falling steadily over the next couple of days, and activity in yet another fresh airlock was still going. Now, here I am exactly one week after pitching the yeast and there is still a cap of foam about an inch thick, although fermentation appears complete. My question to the community: should i be worried about the cap of foam that is still apparent? Or, should i go ahead and rack into the secondary and not worry about it?
