Yeast Still Floating

[Dawgchad]

Hi Guys,

I am on my first big batch of beer, and it just doesn't seem to be clearing the yeasty flakes that float around.

To clarify, my first small batch cleared nicely after about two weeks. This batch (my first bigger batch), has been in the fermenter for three weeks now, is done fermenting, but just doesn't seem to be dropping the yeast to the bottom.

Right now it looks like clear beer with yeasty flakes floating in it.

My instinct is to use a clearing agent...and my other instinct is to be patient.

What's everyone's advice?

Thanks,
Chad

 

[Weezy]

Its ok. Yeast rafts are not uncommon and are not an indication that fermentation isn't complete. Sometimes Krausen doesn't fall, depending on the yeast strain and what else is un the beer. Cold break material and excess protein can enhance the floaties effect too.

 

[hottpeper13]

What yeast is it? Most ale yeast will settle out in 3 weeks,some will be floating on the surface. If you can chill to below 40* for 3 to 5 days then bottle. If you can't chill,racking to secondary and waiting a week or 2 in the chillest part of the house.

 

[kombat]

As mentioned, it's fine. It doesn't mean your beer isn't finished. Just rack from below the surface when transferring to your bottling bucket, or try cold-crashing and adding gelatin (Google it) to clear your beer further before bottling/kegging.

 

[McKnuckle]

I would gently swirl the carboy (or pail) to agitate the wort. In addition to re-suspending yeast to help them finish up, it may convince the light material on top to become saturated and fall. No splashing and shaking obviously, just get some circular momentum going without lifting the vessel.

Even if this doesn't change anything, you can rack from beneath the surface material (as noted above) with no problem.

 

[Dawgchad]

What yeast is it?

Trappist