Barnum_Brew
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So I know the answer is probably to just wait it out. I've read numerous other threads on this topic but this fermentation happens to be different from those described and I'd like to see what you all have to say about.
This is an imperial chocolate coffee oatmeal stout with bourbon and oak in secondary
OG 1.113
expected FG 1.040
ACTUAL FG hit 1.030
Primary temp 68*F
Secondary temp 62*F
yeast WLP002 in a 2L starter (on stirplate) and pack S-05 hydrated
(pitching two strains was suggested by my LHBS)
This beer was in primary for two weeks, the krausen never cleared out completely.
I measured gravity at 7 days and it had (as stated above) exceeded the brew software's estimate of 1.040 and made it all the way down to 1.030 but the krausen had not dropped all of the way (about .5 to .75 inch on top)
I read around a bunch of threads on here from people with similar issues and decided to leave it another week in primary and then measure again.
So at the 14 day mark gravity had not dropped any more (still at 1.030) but the Krausen was still there.
After a lot of debate and research I decide to rack to secondary and add my bourbon/oak chips, and siphon with the attempt to leave the cake and krausen behind.
the next day I took a peak at my secondary carboy and there is a tan film left on the top. Thin layer, less than 1/4 inch.
Is this krausen? fats or proteins from the chocolate?
It's been in secondary 3 weeks in my basement, ferm-thermometer always says 62*F, this film is not clearing
I plan on bottle conditioning this (no kegs) and am wondering if this film will reform in my bottles?
Should I use gelatin?
Cold crash?
Please Advise me experienced masters?
This is an imperial chocolate coffee oatmeal stout with bourbon and oak in secondary
OG 1.113
expected FG 1.040
ACTUAL FG hit 1.030
Primary temp 68*F
Secondary temp 62*F
yeast WLP002 in a 2L starter (on stirplate) and pack S-05 hydrated
(pitching two strains was suggested by my LHBS)
This beer was in primary for two weeks, the krausen never cleared out completely.
I measured gravity at 7 days and it had (as stated above) exceeded the brew software's estimate of 1.040 and made it all the way down to 1.030 but the krausen had not dropped all of the way (about .5 to .75 inch on top)
I read around a bunch of threads on here from people with similar issues and decided to leave it another week in primary and then measure again.
So at the 14 day mark gravity had not dropped any more (still at 1.030) but the Krausen was still there.
After a lot of debate and research I decide to rack to secondary and add my bourbon/oak chips, and siphon with the attempt to leave the cake and krausen behind.
the next day I took a peak at my secondary carboy and there is a tan film left on the top. Thin layer, less than 1/4 inch.
Is this krausen? fats or proteins from the chocolate?
It's been in secondary 3 weeks in my basement, ferm-thermometer always says 62*F, this film is not clearing
I plan on bottle conditioning this (no kegs) and am wondering if this film will reform in my bottles?
Should I use gelatin?
Cold crash?
Please Advise me experienced masters?
