Hi guys,
I made a big beer a couple of weeks ago, SG 1.067 and have been checking on it over the last couple of days.
Last night would have been my usual time to transfer to secondary and dry hop but i am concerned that i still have a massive krausen on the brew.
The FG was at the Beersmith estimation last night, i had checked it on Sunday and noticed it had dropped a little between Sunday and Tuesday but i never managed to check it on Monday.
If i check tonight and the gravity is the same but the krausen is there will i be ok to transfer it to dry hop it?
Alternatively, i could dry hop in my primary but i am looking to heave in 150g of simcoe leaf and was hoping that the stirring effects of the syphon would help the hops get wet.
I was considering rinsing my yeast after transferring but this is not a necessity as it is US-05 ive used and not a liquid strain.
What's your thoughts?
Fermenting over but still a huge krausen
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AnthonyUK
Re: Fermenting over but still a huge krausen
I've had US-05 form a 'crust' before and it was fine.
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Rick_UK
Re: Fermenting over but still a huge krausen
If its not producing CO2 and your hydo readings are stable I wouldn't worry. I've had a few ales still with a bit of a krausen floating around after fermentation is complete. Just taste it also to make sure it's not due to an infection (unlikely).
Rick
Rick
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barry44
Re: Fermenting over but still a huge krausen
Rick, i don't use an airlock as I have the coopers fermenter so I'm unsure if it is producing CO2. Is there anyway I could check that?
Re: Fermenting over but still a huge krausen
Why wouldn't you harvest us05?
K
K
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Padalac
Re: Fermenting over but still a huge krausen
My 2 cents:
-crop yeast off
-dry hop in primary
you might not want to rebrew with the yeast since you had a biggish beer (a lot of poeple recommend repitching with yeast below OG of 1.060 because fermenting out a beer above that level will use up the yeast's reserves), but you don't really want all that yeast in there when you dry hop.
if you are using whole cones to dry hop you could consider blending them into a paste or suspending them in a hop bag in the beer - like you i find whole flowers float on surface of beer, which means you get little aroma out of it into the beer.
-crop yeast off
-dry hop in primary
you might not want to rebrew with the yeast since you had a biggish beer (a lot of poeple recommend repitching with yeast below OG of 1.060 because fermenting out a beer above that level will use up the yeast's reserves), but you don't really want all that yeast in there when you dry hop.
if you are using whole cones to dry hop you could consider blending them into a paste or suspending them in a hop bag in the beer - like you i find whole flowers float on surface of beer, which means you get little aroma out of it into the beer.
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Jocky
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Re: Fermenting over but still a huge krausen
Absolutely agree with that.Padalac wrote:if you are using whole cones to dry hop you could consider blending them into a paste or suspending them in a hop bag in the beer - like you i find whole flowers float on surface of beer, which means you get little aroma out of it into the beer.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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Rick_UK
Re: Fermenting over but still a huge krausen
If its finished it shouldn't be, but you will see small bubbles rising to the surface - this is what forms the krausen when its fermenting.barry44 wrote:Rick, i don't use an airlock as I have the coopers fermenter so I'm unsure if it is producing CO2. Is there anyway I could check that?
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barry44
Re: Fermenting over but still a huge krausen
Still fermenting, down a point from last night according to the refractometer
Re: Fermenting over but still a huge krausen
If it's finished and there's still a crust then you can just skim it, some people don't bother though, I skim just before crash cooling as I believe it helps with clarity and possibly flavour as that bitter tasting yeast will otherwise be floating down through the beer until it's settled.