philistine
Well-Known Member
- Joined
- 1/4/14
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Hey all,
I've got a batch of a blonde wheat which has been in the fermenter since last Saturday. I used white labs 300 yeast which I'd made into a starter the night before and fermentation and healthy looking activity started within about 4-5 hours of pitching.
The fermenter was initially kept at about 22c for the first 2-3 days but then I was able to move it into a controlled temp and brought it down to a very consistent 18c and it's been sitting on exactly 18c ever since.
The thing is, there is still a decent layer of krausen on the brew and I would have thought that after 8-9 days it would have almost gone. I'm still pretty new to all this so maybe this is normal, but the last few batches I've done have all settled down and looked "flat" after 4-5 tops (although they were all small 5l batches made with extract - this is 20l partial mash)
Is it possible that the ferment has stalled?
I've got a batch of a blonde wheat which has been in the fermenter since last Saturday. I used white labs 300 yeast which I'd made into a starter the night before and fermentation and healthy looking activity started within about 4-5 hours of pitching.
The fermenter was initially kept at about 22c for the first 2-3 days but then I was able to move it into a controlled temp and brought it down to a very consistent 18c and it's been sitting on exactly 18c ever since.
The thing is, there is still a decent layer of krausen on the brew and I would have thought that after 8-9 days it would have almost gone. I'm still pretty new to all this so maybe this is normal, but the last few batches I've done have all settled down and looked "flat" after 4-5 tops (although they were all small 5l batches made with extract - this is 20l partial mash)
Is it possible that the ferment has stalled?