My krausen is stubborn

[Mr. Mojo Rising]

I still have a pretty thick, 1 inch krausen on my cream ale that is almost 7 days out. I would like to rack soon to a secondary since I am leaving town for the weekend. There is little visual activity. Any suggestions?

 

[david_42]

Leave it until you get back.

 

[Raffie]

YES leave it. its going no where..

So.. where you live so I can stop by and make sure your beer is ok?

 

[Mr. Mojo Rising]

I am tempted to ask my neighbor to check in on it and change the ice in my chiller chest, but I know that I will come home to find my blackberry wheat MIA!

 

[Raffie]

I'd drink your beer and replace it with bud lite and food coloring just to freak you out.

 

[BierMuncher]

I agree to leave it be for a while. I wouldn't be surprised though if the krausen never "sinks" back into the beer.

Some yeasts like Belgian Wits, get very thick and never seem to subside.

If that's the case, when you're ready to rack, just get your racking tube to the bottom of the fermenter, just above the yeast cake and rack from there. If you end up sucking in some of the krausen as the beer level gets lowwer, that's okay, but try to avoid it.

 

[Mr. Mojo Rising]

Thanks for the advice!

 

[Brew-boy]

What yeast are you using? When I use American ale II that yeast takes forever to drop, but it does so just be patient.

 

[Grimsawyer]

I'd drink your beer and replace it with bud lite and food coloring just to freak you out.

omg.... them there are fightin' words... Tread carefully... HAHAHA!!!

 

[Mr. Mojo Rising]

It was Wyeast American Ale I and just now it is starting to sink out. I am new to this yeast, but very happy with the fermentation so far and results.