DanL2 Posted November 23, 2011 Share Posted November 23, 2011 Hi All New poster, long time lurker on these boards... Have an odd situation on my 6th brew that I thought you all might be able to help with! Currently have in FV the following: 1x Aus Pale Ale 1kg LDME 250g Dex 15g Amarillo + 15g Cascade (20 min steep) 11g US05 Yeast to 23 litres Dry 15g of each hop on Day 4 Pitched Yeast at roughly 20-22 degs, temp has been hovering between 20-23 since. I have no temp control as such yet (lack of room and wife's permission) but my brewhouse is a fully brick outdoor dunny that doesn't get direct sun so my temps usually maintain themselves reasonably ok... Brew didn't start to foam until about day 2-3, after that I got quite a think krausen. Nothing unusual in that (my toucan stout went ballistic) but since then it has refused to go down like my other brews. OG was 1042, appears to have fermented out to 1011 on about day 8. Today is day 10 and there is still a dense but thin layer of foam on the top that seems to not want to clear. I should point out this is my first real effort with both hopping and using anything other than the can yeast Is this unusual or something that goes with US05? This is my second go at the Aus Pale Ale and apart from the foam layer it smells and tastes great! Any help gratefully received! Cheers Dan Link to comment Share on other sites More sharing options...
Muddy Waters Posted November 23, 2011 Share Posted November 23, 2011 G'day Dan, I've had similar things happen with US-05 but it isn't the standard scenario for that yeast. Different brews behave differently even with the same yeast. It doesn't sound like a problem as it smells and tastes good. Personally I'd give a few for days then bottle away as long as you are happy that you have achieved FG. Link to comment Share on other sites More sharing options...
SteveL Posted November 23, 2011 Share Posted November 23, 2011 I have had exactly the same 'case of the non-collapsing krausen' and was assured by PB2 that it would be there one day, and gone the next. As always, he was right... So nothing to worry about. Cheers Link to comment Share on other sites More sharing options...
sic_vl Posted November 23, 2011 Share Posted November 23, 2011 Sounds like a nice brew. yeah i've had similar situations. depending on the ferment temp etc, but i find mine usually clears up after about 2 weeks. Link to comment Share on other sites More sharing options...
DanL2 Posted November 23, 2011 Author Share Posted November 23, 2011 Thanks Guys! Still there as of tonight, looks remarkably like the head on a pint of Guinness! Was going to leave till the weekend anyway to bottle so will see how it goes. Thanks for the reassurance! Link to comment Share on other sites More sharing options...
Soundawake Posted November 25, 2011 Share Posted November 25, 2011 The exact same thing happened when I used US05 for the first time... and in fact the krausen never entirely went away, even though it was in the fermenter for over two weeks. So nothing to worry about. Link to comment Share on other sites More sharing options...
DanL2 Posted November 26, 2011 Author Share Posted November 26, 2011 Update: Just bottled today after 2 weeks in FV. Krausen didn't fully disappear but did finally start dropping a couple of days ago. Tastes good even now, can't wait for a few more weeks! Thanks again for the reassurance guys! Cheers Dan Link to comment Share on other sites More sharing options...
BarryR1 Posted December 12, 2011 Share Posted December 12, 2011 Hi Guy's First post after looking and reading for a while and brewed up a batch similar to Dans pale ale 1x Aus Pale Ale 1kg LDME 300g Dex 20g Cascade (20 min steep) 11g US05 Yeast rehydrated for 20mins to 23 litres Pitched yeast at 26deg and fermented at @ 22deg for 10 days. In keg and carbonating at present. Inital taste and aroma was good but slightly cloudy, should settle out I hope, might even have a couple tonight to try cheers Bazz Link to comment Share on other sites More sharing options...
PB2 Posted December 12, 2011 Share Posted December 12, 2011 Welcome to the Brewers Guild, Bazz! Let us know what you think of your brew [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted December 12, 2011 Share Posted December 12, 2011 Welcome to this end of the woods Barry. That recipe looks pretty good and maybe even better if it was down around 18C-20C. Nevertheless, still will be a good drop imo. If you are looking to get a crystal clear brew in your kegs and in a short time frame, then I suggest to CC and use some Gelatin. I never used it previously but have done my last 6 or 7 kegs with it and now I use it all the time. AMAZING!! [ninja] Link to comment Share on other sites More sharing options...
BarryR1 Posted December 12, 2011 Share Posted December 12, 2011 Paul, Thanks for the welcome, some very good info on this site Bill, Thanks also and will take your suggestion of CC and using gelatine on my Parity Amber Ale from the recipe section that is in the FV at the moment(been in for 10 days at @ 22 deg) Link to comment Share on other sites More sharing options...
Guest Posted December 12, 2011 Share Posted December 12, 2011 No probs Barry. What I do is really simple and there are other methods. However: 1/ CC for a few days if you can whether you use gelatin or not. Cold and Time are the 2 major factors that will clear your beer. 2/ Boil a jug and cool about 100ml water to about 70C in a Pyrex jug or similar. 3/ Add 1 teaspoon Gelatin to the water and mix until it is dissolved. 4/ Pour mix into keg and rack beer on top. This will settle your beer in about a day or less. Just remember though when you move your keg it will disturb real easy. However, if this happens it will settle again within a few hours. Link to comment Share on other sites More sharing options...
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