Yeast cake

[rooster_442]

IPA box kit I have had this batch in the fermenter for 2 weeks and the yeast cake is not there anymore. Is that normal? Is it ready to bottle after if I get a hydrometer reading the same for 3 days?

 

[AbsoZed]

The yeast cake is there, I assure you. It's just not visible on the top. You may have some rafts floating on top, but the cake has likely settled on the bottom with the trub at this point. That's pretty normal, I'd say, given the length of time in the fermenter.

Now, with a same hydrometer reading for 3 days, that's a pretty safe bet to bottle, but it's also good to know if, while it's the same, is it the FG that you expected given the recipe, or at least close? If so, bottle that puppy.

 

[rooster_442]

I have only took one fg. And yes it is close to the fg the recipe gives me. So should I wait and take 2 more?

 

[rooster_442]

The recipe calls for 1.014-1.017 and mine is at 1.020

 

[metanoia]

You're all good, the only yeast you'll be seeing on the top is any yeast that makes its way up into the krausen. During active fermentation the yeast are suspended all through your beer, making it pretty cloudy. Once fermentation is complete, a lot of those yeast will drop down to the bottom of your fermenter, creating what we call the yeast cake in that it usually compacts nicely to the shape of the bottom of the fermenter (more so if you cold crash as well).

 

[rooster_442]

Oohhhhh lol I thought the yeast cake was what was on top when it was fermenting. It's called the krausen?

 

[AbsoZed]

Yes, it's called the Krausen. Being outside the recipe range, I'd wait one more day to be absolutely certain, and if it hangs around there, then bottle. But 1.020 is within the normal beer range.

 

[rooster_442]

Ok thank you!

 

[flars]

The recipe calls for 1.014-1.017 and mine is at 1.020

1.020 would be a very sweet IPA. Let the temperature rise on your IPA to give the yeast a chance to reduce the SG a few more points. Take another SG reading a week from now.