Low Flocculating Yeast

[jobepro88]

Hi All,

Last Sunday I brewed a BSG Select Saison, it came with a Danstar Belle Saison yeast. My question is that this yeast has low flocculation characteristics, I get the gist of what the means, but my krauzen is still hanging around I know its only been a week, but usually my IPA's and other Ales usually drop to the bottom by like the third or fourth day in primary. When a yeast is low flocculating does that mean that it will hang around till I cold crash? I'm getting really anxious because I want to keg this (Just built my kegerator and this will be the first beer for it). I didn't want to take a gravity reading with all that krauzen on top. Let me know what you guys think......oh and

Thanks,

 

[progmac]

low flocculation doesn't necessarily mean a krausen that hangs around, although the two may go hand in hand. 3638 does that same thing. 1272 does it too, but that is actually a fairly flocculant yeast.

one approach is to give the carboy a gentle swirl. if fermentation is over, that will probably break up the krausen and send it to the bottom.

try to be patient and make sure you don't end fermentation too soon