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6 votes
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What exactly is krausen (and why does this batch not have much)?

During fermentation a thick layer of brown, gunky foam forms on top of the wort and sticks to the walls of the fermenter. This layer is known as the Krausen (from the German word "Kräus" which means "...
Frank van Wensveen's user avatar
5 votes

Build up around top inner rim of fermenting bucket?

Most probably, it's some hops residue. The krausen must have caused it, and in any case it's not touching the wort so I would not worry about it.
Philippe's user avatar
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5 votes
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How to clean krausen off of ceilings?

All humor aside it should clean easily with mild soap and water. I've found that dish soap 1:20 ratio in a spray bottle does well on latex paint for all kinds of mishaps. Don't use soaps with bleach. ...
Evil Zymurgist's user avatar
4 votes
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Carboy keep overflowing

Few tricks for temporary fix. Swirling every so often can get kausen to drop back in. Nitrile glove with a pin hole in a finger will work for a DYI air relief cover, should limit the mess. Latex ...
Evil Zymurgist's user avatar
3 votes

Starsan- overly ambitious krausen in airlock

It's prolly normal and I doupt this foam comes from starsan. I get bigger reaction when my fermentation temperature is high and/or OG is high and/or yeast produce big krausen
Boubou's user avatar
  • 260
3 votes

Carboy keep overflowing

You could do either of your suggestions, or if your carboy fits in a bucket, just let it overflow through the airlock until the blowoff tube arrives.
Mr_road's user avatar
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2 votes

Build up around top inner rim of fermenting bucket?

Slightly cooler pitch temperature and keeping the fermentation temps under 80F will keep the violent krausen to a minimum. This used to be a problem for me and cooler pitch temps have resolved this....
wolf's user avatar
  • 31
2 votes

Build up around top inner rim of fermenting bucket?

Given the color and location, it's most likely hop residue. Pellets end up disintegrating into mush, hence the use of hop spiders / muslin bags. What yeast are you using that ran through ...
user14860's user avatar
2 votes

Carboy keep overflowing

Have you considered using FermCap? It will reduce the Krausen without hurting the beer.
uSlackr's user avatar
  • 982
2 votes

Fermenter foaming over

Not particularly worrying. If temperature is under control and yeast amount is right, then head space as others say - as well as using a blow-off tube rather than a traditional air lock.
andy's user avatar
  • 191
2 votes

Did I kill my cider?

No. You didn't kill your cider, this description sounds like a perfectly normal fermentation. Generally a yeast fermentation is vigorous in the first 1~7 days (typically producing a krausen), this ...
Kingsley's user avatar
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2 votes
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Foam collapsed after less than 1 day

The foam you are talking about is normally called "kraüsen" (mostly) or "barm" (sometimes, UK). The sediment at the bottom is excess yeast and trub that has dropped out of your beer. Even if a ...
chthon's user avatar
  • 3,655
2 votes
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Will this work?

It is hard to predict the krausen size, as it depends on many factors such as the temperature/speed of fermentation, number of yeast cells pitched. Depending on the fruit, it can create a big ...
Philippe's user avatar
  • 4,806
2 votes

Why do dark styles foam more during fermentation?

There are multiple reasons why you will have different levels of krausen in different beers. As @Frank van Wensveen pointed out, melanoidins are one source. These are produced by Maillard reactions ...
Rasputin's user avatar
2 votes
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What to do with blowout Krausen/wort

Dump it out. Pouring blowoff back in to save yourself a pint of beer risks the entire batch for infection. In the future you can use a bigger container for primary fermentation- but even so, blowoffs ...
rob's user avatar
  • 1,783
1 vote

What does krausen say about the flavor of the final beer

I don't think there is any information you could glean from the krousen about the final product of the beer that you wouldn't have implicitly from your recipe and fermentation conditions. The ...
rob's user avatar
  • 1,783
1 vote

Why do dark styles foam more during fermentation?

I have finally managed to discuss this with someone who has forgotten more about brewing than I have ever known, and he opines that the main cause of increased foaming in darker styles had mainly to ...
Frank van Wensveen's user avatar
1 vote

Carboy keep overflowing

You could remove the cap and tape a piece of foil or plastic wrap partially over the opening. I’ve done this with Saisons to prevent back pressure stalling fermentation.
uSlackr's user avatar
  • 982

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