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Date: 29 Aug 2006 11:33:30
From: TARogue
Subject: Week-old Krausen?
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I made a Pale Ale last week for the express purpose of "2 weeks from
boil to belly". However, when I took the lid of the ferment bucket, I
saw that their is still a head of krausen.
Here's what I used:
4 lb Light LME
2 lb Light DME
1 oz Northern Brewer hops
1 oz Saaz hops
SafAle US-56 American Ale yeast
Why would there still be 1-1/2 to 2 inches of foam still sitting on the
beer?
Thanks!
Tom
--
TARogue (t o m (at) t a r o g u e . n e t)
You can make it illegal, but you can't make it unpopular.
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Date: 29 Aug 2006 14:19:20
From: John 'Shaggy' Kolesar
Subject: Re: Week-old Krausen?
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On Tue, 29 Aug 2006 11:33:30 +0000 (UTC), <look@my.sig > wrote:
> I made a Pale Ale last week for the express purpose of "2 weeks from
> boil to belly". However, when I took the lid of the ferment bucket, I
> saw that their is still a head of krausen.
>
> Here's what I used:
> 4 lb Light LME
> 2 lb Light DME
> 1 oz Northern Brewer hops
> 1 oz Saaz hops
> SafAle US-56 American Ale yeast
>
> Why would there still be 1-1/2 to 2 inches of foam still sitting on the
> beer?
Could be lots of things, I wouldn't worry about the krausen too much. If you
want to know whether it is finished fermenting (which I suspect was your
main question), then take gravity readings.
John.
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Date: 29 Aug 2006 11:43:00
From: TARogue
Subject: Re: Week-old Krausen?
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On Tue, 29 Aug 2006 11:33:30 +0000 (UTC), TARogue <look@my.sig > wrote:
> I made a Pale Ale last week for the express purpose of "2 weeks from
> boil to belly". However, when I took the lid of the ferment bucket, I
> saw that their is still a head of krausen.
>
> Here's what I used:
> 4 lb Light LME
> 2 lb Light DME
> 1 oz Northern Brewer hops
> 1 oz Saaz hops
> SafAle US-56 American Ale yeast
>
> Why would there still be 1-1/2 to 2 inches of foam still sitting on the
> beer?
>
Quick additional info:
Original Gravity: 1.039 at 66 degrees
Current Gravity: 1.011 @ 64 degrees
Yeast was mixed by putting the packet of dried yeast into the
fermentation bucket and pouring the wort through a strainer into the
bucket.
--
TARogue (t o m (at) t a r o g u e . n e t)
A free society is a place where it's safe to be unpopular.
-Adlai Stevenson, statesman (1900-1965)
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Date: 29 Aug 2006 14:21:45
From: John 'Shaggy' Kolesar
Subject: Re: Week-old Krausen?
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On Tue, 29 Aug 2006 11:43:00 +0000 (UTC), <look@my.sig > wrote:
> On Tue, 29 Aug 2006 11:33:30 +0000 (UTC), TARogue <look@my.sig> wrote:
>> I made a Pale Ale last week for the express purpose of "2 weeks from
>> boil to belly". However, when I took the lid of the ferment bucket, I
>> saw that their is still a head of krausen.
>>
>> Here's what I used:
>> 4 lb Light LME
>> 2 lb Light DME
>> 1 oz Northern Brewer hops
>> 1 oz Saaz hops
>> SafAle US-56 American Ale yeast
>>
>> Why would there still be 1-1/2 to 2 inches of foam still sitting on the
>> beer?
>>
> Quick additional info:
> Original Gravity: 1.039 at 66 degrees
> Current Gravity: 1.011 @ 64 degrees
> Yeast was mixed by putting the packet of dried yeast into the
> fermentation bucket and pouring the wort through a strainer into the
> bucket.
That's ~72% attenuation, which is pretty good for an extract batch. IMO,
check the SG again a few days after the last time you checked it, and if
it's still 1.011 then you should be good to go. Don't worry too much
on what the krausen is doing. I've made wheat beers before where the
primary krausen never went away, even well past the point when fermentation
was done.
John.
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