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Date: 09 Jul 2006 18:14:25
From: Jim Zlogar
Subject: krausen persistence
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Hi. I just brewed a Belgian. I put it in the fermenter, aerated, and
left for two days on a trip. I came back today and it had obviously
krausened all the way to the top (crud all the way up the neck of the
carboy.) However, there was almost no layer of krausen on the top...
it was relatively clear on the surface.
Most of my brews have very persistent krausen. I get a foamy head in
primary for at least a week. Even when I rack to secondary, I still
often have a foam layer.
I'm not thinking anything is wrong, but just wondering if people had an
idea of what would have caused such a difference in my experience.
BTW... my grain bill was:
13# 2-row
3# wheat malt
.25# 60L
.5# malted oats
Also used Irish moss, corriander, and orange peel.
Thanks,
Jim
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Date: 10 Jul 2006 14:20:29
From: John 'Shaggy' Kolesar
Subject: Re: krausen persistence
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On 9 Jul 2006 18:14:25 -0700, <hamlover@gmail.com > wrote:
> Hi. I just brewed a Belgian. I put it in the fermenter, aerated, and
> left for two days on a trip. I came back today and it had obviously
> krausened all the way to the top (crud all the way up the neck of the
> carboy.) However, there was almost no layer of krausen on the top...
> it was relatively clear on the surface.
>
> Most of my brews have very persistent krausen. I get a foamy head in
> primary for at least a week. Even when I rack to secondary, I still
> often have a foam layer.
>
> I'm not thinking anything is wrong, but just wondering if people had an
> idea of what would have caused such a difference in my experience.
My experience is generally the opposite. I don't usually have a persistent
krausen (at least not to the point of still being there when racking to
secondary). The only time I do see the krausen stick around for a long time
is when making wheat beers. I wouldn't worry about it too much.
> BTW... my grain bill was:
> 13# 2-row
> 3# wheat malt
> .25# 60L
> .5# malted oats
The does seem a little odd. Usually I see the krausen stick around for
longer with a wheat beer.
> Also used Irish moss, corriander, and orange peel.
Maybe the spices have something to do with it? I don't know, just a guess.
John.
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