Too Much Krausen?

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

Matt89

Well-Known Member
Joined
21/11/11
Messages
137
Reaction score
0
brewed this a week ago

Coopers Mex Tin
1kg LME
500gm Organic Honey
30gm Galaxy @ 5mins
us-05

brewed at 18C for the last week and its still bubbling (once every 10 or so seconds?) and has at least an inch of krausen?
is it just being slow or is something not right?

OG - 1.052

4/1/11 - 1.022

Today - 1.018

cheers
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
455
I've bottle US05 brews with an inch of krausen.

Dunno why it sometimes does this, but it does.
 

manticle

Standing up for the Aussie Bottler
Joined
27/9/08
Messages
25,707
Reaction score
6,124
Location
Glenorchy, TAS
I usually forget about time and just concentrate on the beer actually being given time to finish and condition. I have enough fermenters to get something else on the go and unfinished and unconditioned beer aren't worth the rush (if the bottle doesn't blow up, you need to wait ages before the beer will taste any good anyway).

Like Nick, I've also had US05 leave a big sea of brown muck on top of my beer even once it's hit 1010 and sat for a week. Other yeasts too (notably 1007). Patience is required. Once the beer is finished and conditioned, you can rack away from any krausen if it's still there.
 

Pennywise

Brewin' Beer for Crazy Clowns & Juggalo's
Joined
11/5/08
Messages
4,311
Reaction score
14
Leave it another week either way, but IMO it should get a bit lower
 

Matt89

Well-Known Member
Joined
21/11/11
Messages
137
Reaction score
0
i guess its understandable that obviously an active fermentation still present (bubbling) but I've never had one have this much after 8 days of ferment! ah well hopefully it pisses off when i CC after i reach FG (tastes good but haha)
 

Diesel80

Well-Known Member
Joined
4/8/11
Messages
790
Reaction score
154
Location
Perth, WA
i guess its understandable that obviously an active fermentation still present (bubbling) but I've never had one have this much after 8 days of ferment! ah well hopefully it pisses off when i CC after i reach FG (tastes good but haha)

I would still leave it a week at 19 or so after you hit FG then CC.

Cheers,
D80
 

Yob

Hop to it
Joined
14/11/09
Messages
15,036
Reaction score
6,410
Location
Ringwood, Melbourne
I just took a sample from a brew with re-cultured US-05 (3rd use) that is totally finished and still has more than an inch of krausen still on it... 1004 :blink: am I worried? Nope... drank the sample, tasted nothing out of the ordinary.. I was a bit worried as this is the one that had a bit of mould growing under the gladwrap (didnt quite make it inside) when I came back from hollidays and discovered the circut for the brewfridges had tripped sometime in my absence.

A quick clean, change the lid, learned a lesson, moved on. Im still giving it till sunday (before CC) but if you can, Cold Conditioning will usually easily deal with a persistant krausen. and as others have said it doesnt matter anyway, racking or botteling will take care of it.

hmmm better go and throw some hops in it ;)

I might take another sample too just to be sure I'm not completely mad or got a bad reading, there was a big clump of yeast that blooped into the sample..

Yob
 

alfadog

Well-Known Member
Joined
19/6/11
Messages
385
Reaction score
39
This just happen to me this week. But it had hit FG, so I upped the temp 2 deg for two days then CC, It went away when I CC
 

Latest posts

Top