Luke Posted November 30, 2006 Share Posted November 30, 2006 Hi All, I've got a Canadian Blonde with 1kg malt & 0.5kg dex on at the moment. I used one of my wyeast starters (American Ale) too. It's been in the fermenter for 8 days at about 18 deg, and the krausen is still high up in the top of the fermenter. Usually by now it's disappeared. I haven't tested the gravity yet, but I will tonight because I'm going to rack it. Any clues why this has happened? Thanks, Luke. Link to comment Share on other sites More sharing options...
PB2 Posted November 30, 2006 Share Posted November 30, 2006 Luke, I find that lower temps can help the foam to hang around longer. Don't know about 8 days though?? Some yeast strains give a foam for most of the ferment and then drop out at end of fermentation - is it 1056 or another strain? I doubt that the brew will be adversely affected by this. Link to comment Share on other sites More sharing options...
Luke Posted December 1, 2006 Author Share Posted December 1, 2006 Hi Paul, Yep, 1056. I've seen it happen once before on a Pale Ale, which has turned out fantastic. (But didn't use the 1056) Gravity was 1.008 tonight and the taste was nice so it should be a nice summer ale for Christmas/New Year's (from the keg). 8) Cheers, Luke Link to comment Share on other sites More sharing options...
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