Hopefully this isn't a stupid question. I've brewed a k&k Coopers English bitter which has been sitting at 20 degrees in the primary for 3 weeks and there is still a krausen on the surface.
This is the first time I've brewed using the gladwrap seal approach therefore can see clearly into the brew for the first time but in the past I'm sure the krausen disperses/settles once fermentation is complete.
Its also the first time I've used American Ale Yeast 1056 (from Craftbrewer) so perhaps its something new there.
The hydrometer has been steady for a few days at 1010, which matches Ian's spreadsheet calculations (nice job Ian) for the recipe. (Coopers English bitter can + 1kg Dex + 500g light DME)
So, is it unusual that there is still a Krausen on the surface of the wort?
This is the first time I've brewed using the gladwrap seal approach therefore can see clearly into the brew for the first time but in the past I'm sure the krausen disperses/settles once fermentation is complete.
Its also the first time I've used American Ale Yeast 1056 (from Craftbrewer) so perhaps its something new there.
The hydrometer has been steady for a few days at 1010, which matches Ian's spreadsheet calculations (nice job Ian) for the recipe. (Coopers English bitter can + 1kg Dex + 500g light DME)
So, is it unusual that there is still a Krausen on the surface of the wort?