BrewCF
Member
So, a buddy of mine and I are learning to homebrew together. But, he is one impatient *&%@!. The situation is that we have had a few stuck/incomplete fermentations in a row. I think we have made the necessary adjustments -- proper mash temps, yeast starters, oxygenating the wort, etc. -- to finally get a successful femenation.
So, we brewed an ESB on Saturday afternoon (5 gallons) and pitched a yeast starter made from a Wyeast 1084 Irish Ale Activator Pack. Airlock action began within a few hours and a kreusen formed on Saturday night. By this monring the kreusen had fell and a lot of the yeast flocculated to the bottom of the carboy. My brewing parter (who isn't on the forums) is having a manic moment over this. I've passed all of the pearls of wisdom that I have read, about being patient with the fermentation, etc., on this site. But my discussions with him got me thinking: What is the typical time that kreusen falls during fermentation of a standard ale? I though I read that it is usually 24 to 48 hours, but I could be wrong.
I know that some on here have had kreusens last for up to several weeks, but I was just wanting everyone's impressions with respect to the "typical" time it takes.
So, we brewed an ESB on Saturday afternoon (5 gallons) and pitched a yeast starter made from a Wyeast 1084 Irish Ale Activator Pack. Airlock action began within a few hours and a kreusen formed on Saturday night. By this monring the kreusen had fell and a lot of the yeast flocculated to the bottom of the carboy. My brewing parter (who isn't on the forums) is having a manic moment over this. I've passed all of the pearls of wisdom that I have read, about being patient with the fermentation, etc., on this site. But my discussions with him got me thinking: What is the typical time that kreusen falls during fermentation of a standard ale? I though I read that it is usually 24 to 48 hours, but I could be wrong.
I know that some on here have had kreusens last for up to several weeks, but I was just wanting everyone's impressions with respect to the "typical" time it takes.