Quantcast

Some krausen not falling back into beer

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

IL1kebeer

Well-Known Member
Joined
Jan 14, 2013
Messages
723
Reaction score
91
Location
Inland Empire
Brewing a blood orange hefe and its the 10th day of fermentation. Most of the krausen fell back into the beer on day 6, but I have a bag in the carboy with blood oranges an it's still covered in krausen. Using wlp300 yeast an fermenting at 68 degrees. Is this normal? Will it affect taste?
 

lumpher

Well-Known Member
Joined
Jul 15, 2009
Messages
5,083
Reaction score
287
Location
Texas
after that time, a hefe is done. pull the bag out , bottle/keg it, and move on
 

julioardz

Well-Known Member
Joined
Jan 21, 2012
Messages
370
Reaction score
66
I always have yeast clump up or form a krausen around fruit or other additions and on the hop bags when I use them to dry hop. What your describing sounds pretty normal to me. Fruit will start fermentation up again because of the added sugar from the fruit. Just make sure your FG is stable for a few days before you decide to package the beer. That krausen you're talking about shouldn't effect the beer flavor, but the fruit and spiced beers I've made have taken a longer time to condition. It takes a while for those extra flavors to blend well with the beer. It may be very tart at first but in time it will mellow out.
 
Top