Strawberry Wheat and Krausen

[NigeltheBold]

I'm making a strawberry wheat beer. Brewed it, let it ferment in primary for a week, then racked onto 5 lbs. of strawberries in secondary. It has been about a week and a half since I racked to secondary, and the krausen is still thick in the carboy. The airlock is still bubbling (very slowly), and the beer has turned a nice reddish-pink color.

My question is: how long should I let it sit in secondary before bottling? Should I wait for the bubbling to stop completely? Should I wait until the krausen goes down? Should I check the gravity and wait until it stabilizes?

 

[ThatGuyRyan]

I'm making a strawberry wheat beer. Brewed it, let it ferment in primary for a week, then racked onto 5 lbs. of strawberries in secondary. It has been about a week and a half since I racked to secondary, and the krausen is still thick in the carboy. The airlock is still bubbling (very slowly), and the beer has turned a nice reddish-pink color.

My question is: how long should I let it sit in secondary before bottling? Should I wait for the bubbling to stop completely? Should I wait until the krausen goes down? Should I check the gravity and wait until it stabilizes?

You pretty much answered you own question. Let it stabilize since you added strawberries which added sugar it probably just started up again. Once you get 2-3 days of stable gravity readings you can cold crash it if possible then bottle. However I usually let my beer sit for 3-4 on fruit tasting it about every 10 days or so until I get the taste I want. It's not really a set time thing when using fruit.