Title says it all, I used wyeast 1056 and I got a good fermentation about 10 hours post pitch and fermenting about 15-17 range.
Its now day 8 and there is still a big thick layer of krausen that won't subside. I know that a gravity check will be a definite answer to it's progress and I will leave it another few days. Not gonna panic, just never happened before...
has anyone else had this characteristic? I might add that this is the first time using this strain
Post #2 made 14 years ago
Why are you wanting the krausen to drop? It will present no impediment whether it is present or not.
You're on the right track though- do that gravity check, if you haven't done one yet then now is a good time.
You're on the right track though- do that gravity check, if you haven't done one yet then now is a good time.
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #3 made 14 years ago
My other brews have the krausen dissipate around this time thats all (aside from wits and hefes). I suppose when I'm used to having the same routines I was a little intrigued. I'm inclined to think that 1056 has something to do about it.
Post #4 made 14 years ago
Could be 1056 Squared, its not a strain I'm familiar with. Nevertheless, it won't be any trouble if it doesn't floc, just noteworthy I suppose.
[center]Give me a beer and I will move the world. Archimedes[/center]
Post #5 made 14 years ago
Hi Squared
This is the same as US-05, right? I have exactly the same thing with this yeast. It just won't sink to the bottom and the beer is a bit hazy if I don't use a clearing agent.
I am currently using Wyeast 1275 for the first time and I am seeing the same thing. The krausen is very thick and gooey. Usually I don't worry about it but I think that I will use some gelatine for this beer because it is going in a case swap.
Cheers
Dick
This is the same as US-05, right? I have exactly the same thing with this yeast. It just won't sink to the bottom and the beer is a bit hazy if I don't use a clearing agent.
I am currently using Wyeast 1275 for the first time and I am seeing the same thing. The krausen is very thick and gooey. Usually I don't worry about it but I think that I will use some gelatine for this beer because it is going in a case swap.
Cheers
Dick
Post #6 made 14 years ago
Thanks for the heads up dick. Thick and gooey describes it well, will consider your fining suggestion as I go along.
Post #7 made 14 years ago
Yeah, I've really grown accustomed to this strain now because I like the clean flavour that comes off it at about 16C. That was the first time I used it cause I seen so many others use it or US-05. Though, it does not always come out bright with its medium/low flocculation, I find that the more specialty grains the better looking it is. I've read that the darker grains help with the clarity.
It's basically my house yeast now, becausee my basement ferments it perfectly!
And yes, I just let it do what it does and a little swish here and there and the gooey foam does go down...
It's basically my house yeast now, becausee my basement ferments it perfectly!
And yes, I just let it do what it does and a little swish here and there and the gooey foam does go down...
