Brew-boy
Well-Known Member
After 9 days it is still bubbling once every 15 seconds and has an 1 1/4" thick Karusen on top that wont seem to fall. Has anyone used this yeast before? Should I just wait till it falls before I move it to secondary?
Brew-boy said:After 9 days it is still bubbling once every 15 seconds and has an 1 1/4" thick Karusen on top that wont seem to fall. Has anyone used this yeast before? Should I just wait till it falls before I move it to secondary?
Tony said:I love 1272 and use it a lot. I get a very active ferment with it every time, and usually my temp range is around the 68 degree area. Wyeast states 60-72 degrees, so you are fine. And like KnipKnup said, your 64-66 range probably slowed it some. I always let 1272 go until the krausen falls, then rack to the secondary. Yours will be fine.
After 9 days it is still bubbling once every 15 seconds and has an 1 1/4" thick Karusen on top that wont seem to fall. Has anyone used this yeast before? Should I just wait till it falls before I move it to secondary?
Bump on an old post, but my first experience with 1272 is doing the same. The initial Krausen was foamy during the active fermentation. Now that it's slowed to just bubbling, it's formed a higher, denser Krausen on days 4-6.
I normally primary for three weeks so I'm not worried about when to transfer, just making sure I didn't get a weird infection or something. Never had second krausen before.
My experience with this yeast is that the first generation can take a while, but after that it's very fast. I can't get enough of it though; I've been using it in all my American ales.
I'm having the exact same experience with WLP051 (WY1272) right now. From what I've read this appears to be somewhat normal.
How did yours turn out?
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