Show Us Your Krausen

[Yob]

mmmm... delicious hoppy krausen.

Notto.

 

[Florian]

This really pissed me off this morning:





Note all the black 1.087 Wort over the fridge, stand and concrete. Must have been at least a Full litre of Wort escapedthrough the blow off.

 

[winkle]

This really pissed me off this morning:

View attachment 55870
View attachment 55871


Note all the black 1.087 Wort over the fridge, stand and concrete. Must have been at least a Full litre of Wort escapedthrough the blow off.

You should stick to lagers

 

[tricache]

This thread alone makes me NEVER want to try and brew one of these bad boys :lol:

 

[Steve@PMF82]

This thread alone makes me NEVER want to try and brew one of these bad boys :lol:

Just use a fermenter with an actual lid with seal and it cant escape... I have a massive 1272 krausen pushing up against my fermenter with lid after 24hrs..i am not worried in the slightest

 

[bradsbrew]

Just use a fermenter with an actual lid with seal and it cant escape... I have a massive 1272 krausen pushing up against my fermenter with lid after 24hrs..i am not worried in the slightest

Yeast stress?

 

[tazman1967]

I just use my big 30L fermenter for the big Top Cropping Yeasts... Most of us know the usual suspects.
I figure 10L of head space for a 20L batch should be enough, but I still rig a blow off tube for Wy3787 and Wy1469.

 

[Florian]

You should stick to lagers

Funny you should mention that, that was exactly my first thought when I saw the mess.

Just use a fermenter with an actual lid with seal and it cant escape... I have a massive 1272 krausen pushing up against my fermenter with lid after 24hrs..i am not worried in the slightest

It would still come out of your airlock or whatever. Either that or your fermenter will explode

My 'fermenter' has been sitting in the weather for the last year or so, taken on all sorts of weird colours from various moulds, so that's out.

Besides, I was very proud of my brand new blow off contraption up until this morning (only turned up in the mail yesterday so a short moment of pride). Seems like I need a bigger vessel to stick the end of the tube into.

 

[Steve@PMF82]

Yeast stress?

From what exactly? I always pitch plenty of fresh healthy yeast, i would hazard a guess more than most people do for a 23L batch and i usually do 12L.
There is little or no pressure build up in my fermenter, if there was there would be a definite hiss when opening the lid.
Also i recall a recent thread on people fermenting in kegs under pressure and that it may have benefits in regards to reducing the production of compounds that may contribute to off flavours.

It would still come out of your airlock or whatever. Either that or your fermenter will explode

I was not having a go or anything, simply stating the SIMPLE facts that are true to me.
I use a lid with no airlock hole on a barrel type fermenter with the O ring in place. I tighten the lid till it seals then back it off a notch.
The CO2 finds its way out, the krausen does not, very simple.
When ferment is finished i close the lid tight again.
Airlocks are IMO useless. That does not mean everyone should not use them, as usual YMMV.

Cheers

 

[Wolfy]

Same yeast (Wyeast Greenbelt), grown from the same slant and in the same starter until the 2nd-to-last step of the starter process, same temperature.
... surprisingly different krusen:

The Amercian Black Ale krusen is thick and yeasty, looking much like a top-cropping English Ale:

While the Widbier krusen is light and fluffy, looking more like foam from shaking the fermentor than a yeast-kusen:

... kind-of goes to prove that there is no right/wrong/expected/other when it comes to how yeast should look and behave during fermentation.

 

[maldridge]

Everybody loves a good Krausen! So I thought I could be forgiven for reviving this thread

Here's a shot of my Wit I made a few weeks back. Fermed with Wyeast 3944.

Note this is after the clean up. It managed to **** out the airlock and the lid, quite the mess and stank to clean up.

All is good now though!

 

[stux]

When krausen attacks...

I got home just in time to avert a real mess with my Cooper's Pale clone



You can actually see it blowing off...

View attachment Krausen_on_the_move.MOV

And that rapid bubbling is NOT the fridge compressor

View attachment all_cleaned_up.MOV

 

[Maheel]

must be the season for yeast to party

i opened the fridge for a sniff and .....

at least they were polite enough to crawl towards the door

 

[pb unleaded]

Big "biere de garde" starter, overshot volume. This is several hours after pitching.

 

[mckenry]

I thought I was going to be in trouble here. Wyeast Trappist High Gravity 3787. Pitched the right starter, according to yeastcalc.com for 53L at 1.066
Should work out to be a 7.7% Belgian Blonde. Just a smidge over for style.
The krausen blew up to the glad wrap on day 4 and shes sitting at 1.030. but on its way down now, so dodged a massive cleanup there. Just a wipe around the top with some starsanned paper towel, a new piece of glad wrap and hopefully all is ok for the rest of the ferment.

 

[Yob]

My cupeth she runeth over... WY1318 ~24hr after piching



Fixed

 

[Midnight Brew]

Same yeast (Wyeast Greenbelt), grown from the same slant and in the same starter until the 2nd-to-last step of the starter process, same temperature.
... surprisingly different kr�usen

The greenbelt you gave me at the July 2012 case swap wolfy. She's a monster.

 

[Judanero]

Went to add 1kg of Amber candi syrup to the Dubbel fermenting on day 3.... ~12L headspace not enough for the 3787 monster.

Mopped up about a litre from bottom of tucker box.

 

[drew9242]

Mushroom from my weizenbock i brewed.

 

[soundawake]

Smurtos English IPA with 1469 I brewed on monday. Never used it before so didn't know what to expect. Popped down to my cellar just then to take a look. Hope this is as big as it gets! I don't want to clean up a mess.

 

[Phillo]

3787

 

[Dunkelbrau]

Smurtos English IPA with 1469 I brewed on monday. Never used it before so didn't know what to expect. Popped down to my cellar just then to take a look. Hope this is as big as it gets! I don't want to clean up a mess.

Is that the new coopers fv?

Nice Krausens in here, I've never had anything climb more than 2-3 litres, maybe its because I only use dry yeast and don't do starters?

I've got plans for my next few AG experiments so I will be throwing some wyeast packs at them.

 

[soundawake]

Is that the new coopers fv?

Nice Krausens in here, I've never had anything climb more than 2-3 litres, maybe its because I only use dry yeast and don't do starters?

I've got plans for my next few AG experiments so I will be throwing some wyeast packs at them.

Yeah it's the Coopers FV. I believe the newest version has a different tap than mine though.

 

[Dan Pratt]

Wyeast 1007 - German Ale

Fermenting a Kolsch at 15c - day 2 and its got a big krausen from 21 litres of 1051 wort.

(had to compress to a word doc becasue the iphone takes 2.05mb photos)

View attachment Wyeast 1007 - German Ale - Kolsch @ 15c.docx

 

[bradsbrew]

Well this is a nice mess to wake up to. The triple rubber banded glad wrap lid was about a metre away on the floor.
Only pitched the yeast at 4 pm yesterday.

 

[tricache]

Now those yeasties are HAPPY!!

 

[Byran]

Well this is a nice mess to wake up to. The triple rubber banded glad wrap lid was about a metre away on the floor.
Only pitched the yeast at 4 pm yesterday.

Fark

 

[Dan Pratt]

Here is my Red IPA - OG = 1.078 using an English Ale Yeast & 195g hops @ 95Ibu

Due to a Braumeister tap sleeve issue I couldnt get the wort out of the kette..... I had to remove the entire tap and had a whoosh of hops debris and trub go from the kettle to the FV.

You can see in these pictures there is a huge amount of hops at the surface of the krausen and at the base of the FV.

Definately will be racking to secondary.

 

[Dan Pratt]

been a while since i used 1056

 

[Midnight Brew]

3068 second run in the brewery. This is the top crop from the first run and pitched 1 month later. 200ml of yeast was pitched to give 222 billion cells (20% viability).

Pitched at 6:30 last night and this morning having breaky at 7am heard some strange sounds in the kitchen. Go down to check it out to find that oozing pile of hot yeastyness. Running the ferment temp too warm as its 24C in my brewery but I'm running low and need a weizen fix. Read it may get bubblegum flavours.

Top cropped and will split into vials and freeze.