Krausen in primary fermenter I need advice

[Patch62383]

I am brewing a Black Rye IPA and last night I went to check my Sp Gravity. My original at 73 degrees was 1.052 after 12 days in the primary I am reading 1.015 at 67 degrees and there is a thick krausen on top of the beer probably 1/2". I was going to check it again this weekend and see if my Sp Gravity has lowered. I am not sure if there is still the krausen head can I bottle or do I need to wait until the krausen head has dropped out? BTW this is my very first batch so any advice would be great thanks.

 

[RmikeVT]

Give your beer 3 weeks in primary then bottle, it will benefit from time on the yeast cake. People on here say wait till you get 3 days of consistent FG readings. But, I don't like that process because I don't want to waste my beer or potentially expose it to microbes and oxygen 3 days in a row especially, using the plastic buckets, Im not as worried with carboys, but I still don't do it. Just wait 3 weeks, test gravity, if its close to your target FG bottle and wait another 3 weeks then drink.

90% of the time the krausen drops as fermentation slows, I have had beers were the krausen didn't drop after 4 weeks (a hefe and a saison), I just racked from underneath it and the beer was great.

 

[MrHadack]

People on here say wait till you get 3 days of consistent FG readings. But, I don't like that process because I don't want to waste my beer or potentially expose it to microbes and oxygen 3 days in a row especially, using the plastic buckets, Im not as worried with carboys, but I still don't do it.

Sorry to disagree, but I don't think that's what people are suggesting. The "3 day" procedure is not to check every day for three days. After about a week and a half or so, and if it appears as if there is no activity, take a gravity reading. After a few days, take a second reading. If there is no change (and it is in the correct range for the FG) it's done. The amount of time the lid is off the bucket to pull a sample is not much to worry about with regard to infection or oxygen.

I understand 3 weeks is plenty of time, and I assume you take a reading at the end of that period, but I have had some beers finish in one week, so personally I'd rather not wait an extra 10 days unless necessary.

 

[boydster]

Sorry to disagree, but I don't think that's what people are suggesting. The "3 day" procedure is not to check every day for three days. After about a week and a half or so, and if it appears as if there is no activity, take a gravity reading. After a few days, take a second reading. If there is no change (and it is in the correct range for the FG) it's done. The amount of time the lid is off the bucket to pull a sample is not much to worry about with regard to infection or oxygen.

I understand 3 weeks is plenty of time, and I assume you take a reading at the end of that period, but I have had some beers finish in one week, so personally I'd rather not wait an extra 10 days unless necessary.

This right here. I like my hoppy beers fresh, so I tend to bottle them as soon as I know they are done.

 

[jrgtr42]

If you have krausen still on top, it's a pretty good sign that stuff is still happening in there. Walk away for another week or so, then test. Likely you're going to see a drop in gravity.

 

[Patch62383]

I was going to check it again this weekend so around 4-5 days later. Thanks again for everyones advice

 

[Lee1234]

This is my first beer recipe and i am worried that my beer is not fermenting in my bucket i see a thick krausen and no bubbles from the air lock is this ok what should i do i just pitched my yeast 2 days ago and i have a thick krausen Help

 

[pointcity-homebrew]

The hardest part about being a new brewer is being patient.

Like a new baby, you want to check it out and make sure everything is ok. Resist the urge man, resist.

It is likely that the bucket may not be making a tight seal, thus the gas is escaping elsewhere vs the airlock. Give it a few weeks, take a gravity reading and enjoy your spoils.

 

[metanoia]

I don't like that process because I don't want to waste my beer or potentially expose it to microbes and oxygen 3 days in a row especially, using the plastic buckets, Im not as worried with carboys, but I still don't do it.

The beauty of installing a $4 spigot on your fermenters: easy to take only a few ounces for a hydrometer sample (or an ounce for tasting), no opening the fermenter to the outside air and sticking a racking cane that could harbor bacteria into your beer, and no hassles when racking to bottling/kegging since you're already racking from the bottom of the fermenter.

 

[NickTheGreat]

I'd bet you're okay. 2 days is still quite early

 

[twistr25]

This is my first beer recipe and i am worried that my beer is not fermenting in my bucket i see a thick krausen and no bubbles from the air lock is this ok what should i do i just pitched my yeast 2 days ago and i have a thick krausen Help

Quite literally, the fact that you see krausen means that it is fermenting. The fact that you do not see bubbles in the airlock could mean you do not have your lid fully closed an air is escaping elsewhere, no big deal. Let it be :beard:

 

[RmikeVT]

Old thread fellas. The OP posted back in January. Just wanted to mention.

 

[twistr25]

Old thread fellas. The OP posted back in January. Just wanted to mention.

True, didn't even notice that. Make sure to open a new thread Lee in the future, helps us keep better track of everything

 

[pointcity-homebrew]

I actually do not mind revived threads, if they are on topic. Keeps the forum from having 1000 different threads with the same topic.

That's just my opinion.

 

[twistr25]

I actually do not mind revived threads, if they are on topic. Keeps the forum from having 1000 different threads with the same topic.

That's just my opinion.

Also a valid point. Maybe note that you are reviving it? That might be a cool button to have.