Racking from under krauzen...

[Tubbster85]

So a few weeks ago, I brewed up the Honey Weizen from NB. I fermented it @ 65F for two weeks. When I went to rack it to the secondary, and there was still a thin layer of krauzen. My gravity readings were stable (2 readings at 1.014 over 3 days with an OG of 1.050). I figured this would be ok since my gravity readings were stable. So I racked to a secondary (yeah I know its not required) for a week, then bottled. I took a sample for another gravity reading/taste test (tasted great!) and I had a gravity reading of 1.012. I'm not really worried about anything, but is racking from under krauzen something that happens often?

 

[beergolf]

Sometimes the krausen on wheat beers do hang around for a long time. They can be stubborn. No problem.

 

[Reno_eNVy]

+1 to you're fine.

Actually, for a "n00b" post, this is really good. You did everything right (I was almost expecting "I tried to rack after 3 days in primary like the instructions said" )

 

[Revvy]

I have used some bottle harvested Hoegaarden yeast that stayed around for 2 weeks after fermentation was complete. I finally had to do the same thing and rack under.

(It's so refreshing to have a noob question like this....you did everything right before posting.)

 

[Tubbster85]

I thought had read somewhere when I first joined this site about racking from under krauzen, but I couldn't remember what it said. But I knew it would make beer and that's all that matters! Tomorrow will be 1 week in bottles, will test one in two more weeks! Thanks for the replies!

 

[Reno_eNVy]

You have read something about racking under the top of a beer that is infected. In that case it's racking under the pellicle, not the krausen. But I could be mistaken.

And if this is your first batch, I'd actually recommend trying one each week. You get an idea of how the priming process works. Knowing how each step in the brewing process works will make you a better brewer