Hey there guys. I've been a long time lurker, first time post. This is my 3rd batch, an American Wheat. Just using kits at this point.
Recipe:
6lbs Malt Extract - 65% Wheat / 35% Barley
1oz Willamette
1oz Cascade
WLP320 American Hefeweizen Yeast
OG: 1036
74 Degrees when we pitched yeast. A very vigorous aeration followed.
It's day 10 in the primary. Krausen is still 1/2in tall but has thinned out. Looks like big airy bubbles. GR last night was 1008. Bubble every 14~ seconds. The GR shows pretty good fermentation but Why hasn't the Krausen fallen yet?
If the Fermentation process hasn't slowed by day 14, I'll be racking to a secondary. If it has stopped but the krausen remains can I bottle or should I take other action?
Last question, if my brew reaches it's FG within 2 weeks is there any reason to rack to a secondary (besides clarity) or can I just bottle from there?
Recipe:
6lbs Malt Extract - 65% Wheat / 35% Barley
1oz Willamette
1oz Cascade
WLP320 American Hefeweizen Yeast
OG: 1036
74 Degrees when we pitched yeast. A very vigorous aeration followed.
It's day 10 in the primary. Krausen is still 1/2in tall but has thinned out. Looks like big airy bubbles. GR last night was 1008. Bubble every 14~ seconds. The GR shows pretty good fermentation but Why hasn't the Krausen fallen yet?
If the Fermentation process hasn't slowed by day 14, I'll be racking to a secondary. If it has stopped but the krausen remains can I bottle or should I take other action?
Last question, if my brew reaches it's FG within 2 weeks is there any reason to rack to a secondary (besides clarity) or can I just bottle from there?