This is the longest I've seen krausen stick around especially with the yeast I'm using which suppose to be very high flocculating yeast. I'm in no hurry though. It will be done, when it is done. Pitched Yeast: 1/11/2015 Picture Taken: 1/27/2015 Using WLP002 OG: 1.045 The Better Bottle in the background has US-05.
In your pic, was that the same wort just different yeasts? I've had some beers that I left in the bucket for 4 or 5 weeks (life gets in the way) and have been shocked when I lift the lid and see a thick krausen. I've still kegged those and they have tasted fine, i.e. not under-attenuated. It might be "done" now, what's the gravity? I think some of this is just the nature of beer being made by yeast, weird things sometime happen p.s. So nice to see a thread like this and not have to say RDWHAHB
Different wort, actually it's not wort at all. It is cider with the high krausen and an American Brown in the back.
I wonder if it's a (low) pH thing. I've had similar gummy looking, long lasting krausens during (slow-ish) fermentations of pre-soured berliner worts. ETA: Also, did you add any nutrients? Apple juice isn't as nutrient rich as beer wort.
My krausens never crash. I always have a 1/4 to 1/2 layer on top of all my beers, even when they sit for over a month (read brett saisons). I still bottle a week after FG is reached without issues.
i too am sometimes surprised when i see a bit more foam on top of a beer that must have certainly fully fermented. i don't know why, but on some occasions the krausen doesn't fall. the slightest disturbance though will crash the foam and expose a surface of beer. don't know why this is. yeast is funny. you might want to consider going to a secondary here. take all the usual precautions to reduce oxygenation. a blast of CO2, if available, into your secondary will help you sleep at night. Cheers.
Yes, 1/2 tsp of Yeastex for 3 Gallon. I made a similar batch last year with the same yeast and it got down to 1.000, but I don't recall seeing this krausen effect.
I have an IPA brewed... I forget when, but it's coming up on 2 weeks this weekend, and the krausen hasn't even attempted to drop. Very large, reticulated cells/bubbles.. I know why.. it's because it's been fermenting at 60-62 the whole time, so it's a bit slower going. Gonna warm it up tonight and let it clean up so I can keg it this weekend.
It will drop eventually, but English yeasts tend to bring on a krausen. So I guess what I'm saying is "don't sweat it"
