Show Us Your Krausen

[Fourstar]

Do you find you have to repeat the process for a crazy yeast like 3068?

sometimes yes, the last three weizens i just brewed in a row (less than a month ago) Nope. :icon_cheers:

 

[Guysmiley54]

Right-O Time to clean then!

It's a solid, sticky monster of a krausen though :kooi:

 

[rich_lamb]

Yeah - nothin for it but to dive in and clean it up as best you can. Fourstar has the gist of it; swirling it will help it outgas and give you a bit of space.
Every chance you'll have to do it again too; all in the name of good beer.

I've only used 3068 a couple of times and found it does that (though I generally leave a lot of headroom) so you gotta be ready for it. The real beast is 3787 - that will crawl out and strangle you in your sleep.

 

[Yob]

Harvested US-05 2 days in has gone ballistic... expecting to have to clean something up tmoz

from the side


from the top


:lol: :lol:

 

[Gar]

Must be the time of year or something , I'm having drama's with some 1056.... the one time I decide not to use the blowoff tube the bastards pop out to say hello....

Really starting to get sick of sterilizing and swapping airlocks <_<

 

[sama]

 

[Mikedub]

Vulgar Panorama Bar & Grill-work is a neighborhood restaurant and bar which has been delivery the Alston/Brighton Vocation for the chivalric 16 period. We characteristic locally sourced beers from New England breweries and livelihood our localized Colony farmers. Our work has ever been to be the champion community building and bar we can be. We relinquish naught and cater level for the reactionary value.




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so, from that I take it you are having gladwrap issues too then?

 

[Ross]

Yes 3068 needs plenty of headspae or a blow off tube. If you've gone the glad wrap route a blow off tube is not an option, 1 good reason for keeping your lid.

cheers Ross

 

[Gar]

so, from that I take it you are having gladwrap issues too then?

It seems he might have inhaled too deeply when lifting the lid :blink:

*edit* "Vulgar Panorama Bar & Grill" does has a nice ring to it though :lol:

 

[Thefatdoghead]

've had a few quiet large krausens explosions of late so thought I might start this thread to hear other peoples stories of large explosions. This image is my latest IIPA that I pitched wyeast 1272 American II into. What bewildered me was I pitched exactly the same measure of yeast (150ml thick slurry) into 1 30L fermentor and 1 25L fermentor, same beer in each at 1.078 aerated with a s/s paint mixer for 2min and the 30L went off it's head but the 25L was quiet an aggressive ferment but never blew or even made it to the gladwrap.
If you guys have some pics id'e love to see them.
:icon_cheers:

 

[Jace89]

Well done sir, I think that is a winner. I've never came close to anything that big.

 

[bignath]

Jeezus christ!

You seriously need to get into top cropping (if you haven't done it before)

That krausen is just begging to be captured and reused.

 

[matho]

Here you go same name and everything

cheers

 

[Paulielow]

've had a few quiet large krausens explosions of late so thought I might start this thread to hear other peoples stories of large explosions. This image is my latest IIPA that I pitched wyeast 1272 American II into. What bewildered me was I pitched exactly the same measure of yeast (150ml thick slurry) into 1 30L fermentor and 1 25L fermentor, same beer in each at 1.078 aerated with a s/s paint mixer for 2min and the 30L went off it's head but the 25L was quiet an aggressive ferment but never blew or even made it to the gladwrap.
If you guys have some pics id'e love to see them.
:icon_cheers:
View attachment 52484

Tell the truth gav you dropped mentos in there didn't you...... :blink:

 

[Batz]

You need temperature control.

 

[Yob]

I rekon explosive krausen yeasts are a PITA if there is no benefit.. ie does it ferment faster? Cleaner? if it's just big it means more surface area to clean up.. I much prefer a tight compact krausen dealing yeast... That said I currently have a 4 inch + Mo Fo in my fridge.. lukily for me stops just short of the lid..

heres an older one pretty much with the same behaviour

LINKY

 

[bum]

wyeast 1272

Just wait til it dies off then comes back harder. h34r:

 

[Thefatdoghead]

You need temperature control.

I do, it was sitting pretty at 18 degrees mate.

EDIT: I actually pitched the recommended amount for that gravity and it was pitched at 17-18 degrees. All I can think is I pitched a good amount of healthy yeast and it took off. This one will be on at the case swap so be great to get feedback on it.

 

[Thefatdoghead]

Here you go same name and everything

cheers

I thought there was one around but couldn't find this subject in particular in the search.

 

[bradsbrew]

I have merged the 2 identical threads.



Cheers

 

[Ross]

I have merged the 2 identical threads.



Cheers

:icon_offtopic:

good to see an active mod

 

[donburke]

Just wait til it dies off then comes back harder. h34r:

i've read this a few times, that 1272 has a second wind

i have a ferment with 1272 in its 8th day and the krausen is still hanging around

is this common experience ?

 

[bum]

It doesn't always come back for me but it does always hang around forever. Sometimes after FG.

 

[donburke]

It doesn't always come back for me but it does always hang around forever. Sometimes after FG.

thats where i'm at, fg and krausen

i'll give it a couple more days and crash chill

 

[jyo]

Just wait til it dies off then comes back harder. h34r:

This is after 5 days chugging away on some slurry of 1272. Normal krausen until this morning when it does this! In my garage at the moment with the foam mat the wort stays at 17-20'. This is my first pack of 1272, it's a bloody monster!

 

[Fish13]

Better hide the evidence from the missus or it will no more home brew in the garage.

 

[bullsneck]

1272 seems to be an active little climber...

Here's the second explosion of krausen.

 

[hsb]

Nice krausen-bun. Good job that's tucked inside a fridge, I could see the whole thing just raising into the air and sailing away.
I've got a 1272 on the way back down right now, nothing as dramatic though, just the usual fluffy barnet.

 

[Weizguy]

I have the Wyeast Klsch II yeast fermenting a Klsch-style beer at 15C. 30 litre fermentor (so about 32 litres to the top), with 21 litres of beer.
First 24 hrs, the yeast foamed out the top of the airlock.
Not as if it's running hot at 15C.
*edited the yeast name only*

 

[jyo]

Better hide the evidence from the missus or it will no more home brew in the garage.

She will like this beer so there shouldn't be any complaints

I know for next time to use a blowoff with this baby that's foshiz.