Pivzavod
Well-Known Member
Usually newbies post a question about stuck fermentation or think it is already over when its not. This is not one of those posts. I have a beer thats 1.5 weeks old and had krausen after 36 hours. It still has 1 inch of thick krausen, I guess the yeasties are having a lot of fun and not fully done yet.
Question to the more seasoned home brewers - Is it common to have such long krausen (10+ days)? I wait at least 3 weeks before I move it but I was hoping to do another batch but this one is still occupying my cooler. I dont want to put it to room temperature (72) with the heavy krausen. Krausen fermentation started at 63 stayed under 65 for a few days then went up to 67-68 and its been there since. i never had ot change water or add ice or anything to this batch.
Question to the more seasoned home brewers - Is it common to have such long krausen (10+ days)? I wait at least 3 weeks before I move it but I was hoping to do another batch but this one is still occupying my cooler. I dont want to put it to room temperature (72) with the heavy krausen. Krausen fermentation started at 63 stayed under 65 for a few days then went up to 67-68 and its been there since. i never had ot change water or add ice or anything to this batch.