O.K., I have brewed my first batch of Amber Ale and it has been sitting in my Fermentor(glass Carboy) for a week now. I am still getting a bubble once every minute or so.(like watching paint dry) I have about 3 inches of Kraisen(foam on top) that is not dissipating, and about a good inch of trub on the bottom. How do I avoid this foam when I siphon my brew into the bottling bucket? Any suggestions would be great, thanks.
Krausen
- Thread starter Toppop
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amandabab
Well-Known Member
wait another week.
Welcome to the forum.
You wait.
I often have krausen after one week. I very occasionally have some krausen after 2 weeks, but I have never had krausen after 3 weeks.
When the krausen has dropped, you can take a gravity reading. Take another 3 days later, and if the two readings are the same, then you can bottle (but it wouldn't hurt to postpone the bottling if you don't have time).
I know it's difficult, but patience is essential for good beers.
-a.
You wait.
I often have krausen after one week. I very occasionally have some krausen after 2 weeks, but I have never had krausen after 3 weeks.
When the krausen has dropped, you can take a gravity reading. Take another 3 days later, and if the two readings are the same, then you can bottle (but it wouldn't hurt to postpone the bottling if you don't have time).
I know it's difficult, but patience is essential for good beers.
-a.
amandabab said:
Will do! I have read a little and found the same suggestion, although my supply house said I should be done with the fermentation in about 4-6 days, and then I should be bottling. I was just alittle worried about it sitting on the trub for too long. Thanks for the advice, I'll take it.
homebrewdad
Well-Known Member
Most of the vets here use three WEEKS as a rule of thumb for beers in primary. All that trub is going to do is help clean up the off flavors in your beer.
The number one skill that you, the new brewer, can learn is patience.
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