RockTheGoodAg
Member
Howdy y'all, newbie here with a question on my second batch.
I currently have a Scottish Ale in primary (AHS's 70 Shilling/Heavy Ale kit) that I modified by adding a tea brewed from 16 oz. of heather tips and will oak with heavy toast chips soaked in a cheap Scotch.
My question is about fermentation. It's been in the primary for 1 week (I don't plan on a secondary) and there still seems to be a very thin layer of krausen, so I'm wondering if the existence of krausen is at all an indicator of active fermentation. I have a hydrometer but can't by a test beaker at the time (I know it isn't expensive, but I'm a college kid and I'm pretty strapped at the moment), so how do I know when fermentation is done? I would prefer not to add the oak until fermentation is complete, though I plan on letting it sit on the cake for a couple weeks anyway to let the yeast clean up a bit.
Any thoughts are appreciated!
Thanks y'all.
Edit: the yeast is White Labs Edinburgh Ale, WLP028.
I currently have a Scottish Ale in primary (AHS's 70 Shilling/Heavy Ale kit) that I modified by adding a tea brewed from 16 oz. of heather tips and will oak with heavy toast chips soaked in a cheap Scotch.
My question is about fermentation. It's been in the primary for 1 week (I don't plan on a secondary) and there still seems to be a very thin layer of krausen, so I'm wondering if the existence of krausen is at all an indicator of active fermentation. I have a hydrometer but can't by a test beaker at the time (I know it isn't expensive, but I'm a college kid and I'm pretty strapped at the moment), so how do I know when fermentation is done? I would prefer not to add the oak until fermentation is complete, though I plan on letting it sit on the cake for a couple weeks anyway to let the yeast clean up a bit.
Any thoughts are appreciated!
Thanks y'all.
Edit: the yeast is White Labs Edinburgh Ale, WLP028.
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