Timeline for What is Responsible for the Dissipation of Krausen, and may a Batch be Bottled if its Krausen has Not been Dissipated?
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15 events
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| Apr 13, 2017 at 12:46 | history | edited | CommunityBot |
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| Mar 25, 2014 at 4:10 | vote | accept | Matthew Moisen | ||
| Dec 2, 2013 at 19:21 | history | tweeted | twitter.com/#!/StackHomebrew/status/407590341312020480 | ||
| Oct 27, 2013 at 11:34 | answer | added | mdma | timeline score: 6 | |
| Oct 27, 2013 at 11:26 | history | edited | mdma | CC BY-SA 3.0 |
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| Oct 27, 2013 at 0:57 | comment | added | Matthew Moisen | @Scott The krausen on the left has never subsided, but remained all two weeks--guarenteed; the airlock is not bubbling at this point. The two week mark (for the batch on the left with the krausen) will occur on Monday night. I have maintained its temperature at exactly 64-66*F, which I can guarantee. Its (Honey Weizen) optimal temperature (according to NB/WY) is 58-74*F. The Phat Tyre's optimal temperature is 65-75*F). [Incidentally, I would of had the one on the left (presumably the Honey Weizen) at 58*F, but I failed to read the instructions, assuming its optimal temperature was 65-74*F] | |
| Oct 27, 2013 at 0:32 | comment | added | Scott | Has the krausen ever subsided to look similar to the carboy on the right, before it re-appeared to what it is on the left, or has it remained all 2 weeks? Also, is the airlock still going after 2 weeks? It sounds like it may just be a really, really unbelievably slow fermentation. What temperatures are they being kept at? | |
| Oct 27, 2013 at 0:16 | comment | added | Matthew Moisen | @Scott I wish to say "no, not at all", because the airlock did not stop bubbling completely during the first three days, but in fact I do recall that I thought the airlock bubbled much less than I thought it ought to during its second and third night, but then it started to bubble at the rate at which I expected it to (i.e, the second and third night) during its fourth and fifth night. Am I articulating what you mean by stopping and starting? | |
| Oct 27, 2013 at 0:06 | comment | added | Scott | I mean second fermentation in a very literal sense (whereas "secondary fermentation" is as unnecessary as it is misleading). Did it start fermentation, stop, and then just recently start back up again? | |
| Oct 26, 2013 at 23:48 | comment | added | Matthew Moisen | @Scott by what do you mean as "if it is undergoing a second fermentation"? I ceased to siphon my beer from primary to secondary a few months ago on the suggestion of this stackexchange.. I am unfamiliar with using the term "secondary fermentation" in any other manner. Please excuse the ignorance... | |
| Oct 26, 2013 at 23:18 | comment | added | Scott | I've always attributed a krausen like what you have on the left as meaning there's an active fermentation (which means no for bottling). Have you been keeping an eye out on the beer to see if it is undergoing a second fermentation? I've seen it happen before with Saisons and 100% Brett beers, so it definitely is possible. | |
| Oct 26, 2013 at 22:32 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Oct 26, 2013 at 22:26 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Oct 26, 2013 at 20:42 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Oct 26, 2013 at 20:31 | history | asked | Matthew Moisen | CC BY-SA 3.0 |