GrizzlyBier
Active Member
I've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen?
Thanks!
Thanks!
I've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen?
Thanks!
Some people skim the krausen but I think that is mostly for harvesting yeast.
I prevent it from falling back in by inverting the bucket above my head when I feel it's near the danger zone. That way gravity is on my side.The sure-fire way to prevent it is to not pitch the yeast.
Top cropping is as far as I'm aware one of the commoner forms of yeast harvesting and gives you the healthiest yeast with no detriment to the ferment.What am I missing here?
Krausen skimming for yeast harvesting seems very inefficient. Why upset an active fermentation?
You would still need to separate the gunk - extraneous wort protein, hop resins, and dead yeast.
Think I'll stick to harvesting from the bottom of the fermenter - when the yeast is done........
To the OP - krausen = good.
What am I missing here?
Krausen skimming for yeast harvesting seems very inefficient. Why upset an active fermentation?
You would still need to separate the gunk - extraneous wort protein, hop resins, and dead yeast.
Think I'll stick to harvesting from the bottom of the fermenter - when the yeast is done........
To the OP - krausen = good.
I've read that the dark colored gunk that typically sticks to the sides of the fermentor is bitter and that one should avoid knocking that into the beer. So it is not that krausen shouldn't go into the beer it is this brown goo that shouldn't, and is easily avoided by just letting the process naturally take place.
I've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen?
Thanks!
"Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer."
This was taken from Braukaiser's page on brewing hefewiezen in the beginning of the Primary Fermentation section. I dont know if it's true, so I won't speculate.
http://braukaiser.com/wiki/index.php?
title=Weissbier_Hell
What does everyone think?
Would you supply a source for this? I've never read it, wonder what I might be missing here.
"Attaching a blow-off tube is advisable and necessary to remove the brown Kraeusen. The latter gives the beer a harsh taste if it is allowed to fall back into the beer."
This was taken from Braukaiser's page on brewing hefewiezen in the beginning of the Primary Fermentation section. I dont know if it's true, so I won't speculate.
http://braukaiser.com/wiki/index.php?title=Weissbier_Hell
What does everyone think?
Interesting. I don't know everything about brewing--far from it--but I've never heard anything about "removing the brown Kraeusen." And using a blowoff tube to do it? It's as if the author wants a blowout, something I think most of us would avoid.
The page was last modified in 2010, makes me wonder if the material is dated--or if it's only relevant to the style.
Can't remember right now...So WHERE did you read that? The provenance of that statement matters.
Bitter cloying taste could be a lot of things.Wow, so many replies. Thanks! I read it online so it must be true! No, I just don't remember and it doesn't matter because I agree with the consensus that it's not necessary or even desirable. I was wondering because my Maibock has a bitter bite at first, which ain't all bad, but then this cloying aftertaste appears on the roof of my mouth and it's no bueno. It's about a 40 IBU, OG 070. Beersmith's estimated OG was 081. I screwed up my volumes and had an extra gallon of wort that I couldn't boil.
It was in the conical fermenter for 5 weeks hooked to a glycol chiller keeping it at 50F. When it stabilized at 1.020, I kegged it (a week in kegs now) and am lagering at 38F. Somebody please for the love of Bacchus tell me it'll be alright. It will lager out right? Probably have to wait another month?
Bitter cloying taste could be a lot of things.
If it's hop particles and or acetaldehyde it will lager out, you can read up on what that tastes like. I get a kind of tingly feeling on the tongue like tangy sweets from my overly young beers and lager sometimes. Think it's acetaldehyde.
Hop particles taste like eating a hop. Bitter but also astringent and mouth puckering
What was the aftertaste like? Medicinal, grassy, vomitous, estery? Some off-flavors will disappear, it just depends on what caused them.
I don't think this is a myth. It just doesn't apply to homebrew because of fermenter volumn/ geometry. The first material ejected by the yeast is supposedly bitter, and first skimmings of the Krausen are to stop this falling in the beer. Cropping is performed after this. It doesn't matter on the homebrew scale because the material sticks to the side of the fermenter. If you was doing a large square fermenter you would need to skimI've read that Krausen falling back into the beer imparts harsh flavors. My question is how do you avoid it? Whether in a carboy or a conical, how is one supposed to remove that krausen?
Thanks!
I've also read that homebrew will make you go blind.
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