Floating Krausen!?!
Floating Krausen!?!
Probs this has been discussed before, but my recent brews always seen to have this bready crust on the top of the wort in the fv. I think I'm right in calling it the Krausen, or something like that. It makes it a whole lot harder to Syphon off without sucking this lot up. Any comments or suggestions on how make it sink?
TIA
Mr B
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TIA
Mr B
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Re: Floating Krausen!?!
mrboxpiff wrote:Probs this has been discussed before, but my recent brews always seen to have this bready crust on the top of the wort in the fv. I think I'm right in calling it the Krausen, or something like that. It makes it a whole lot harder to Syphon off without sucking this lot up. Any comments or suggestions on how make it sink?
TIA
Mr B
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Re: Floating Krausen!?!
mrbox,mrboxpiff wrote:mrboxpiff wrote:Probs this has been discussed before, but my recent brews always seen to have this bready crust on the top of the wort in the fv. I think I'm right in calling it the Krausen, or something like that. It makes it a whole lot harder to Syphon off without sucking this lot up. Any comments or suggestions on how make it sink?
TIA
Mr B
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Why make it sink? You could put your syphon tube in one of the big gaps, drop it 20mm below the surface, bring tube to side
of FV and syphon from there, always keeping an eye on the tube as the level drops.
Or you could use one of these http://www.ebay.co.uk/itm/AQUARIUM-FISH ... rkt%3D1%26
Sanitise the net as normal, 2 days before you are ready for bottling use this to gently scoop up all the muck, only immerse the net 5mm below the surface.
The next day, anything that was left behind should have sunk (tiny bits). If not, scoop off the rest. Then bottle to your hearts` content!
That`s what I do and never had a problem.
WA
Re: Floating Krausen!?!
Many thanks for your reply and advice. My experience is that more crud gets into the Syphon if it floats, so I may well try your scooping idea
Cheers
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Re: Floating Krausen!?!
Just wondering did you use a large amount of irish moss or protofloc in this as I have found to much causes the yeast to float in clumps but can't find much confirmation.
- orlando
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Re: Floating Krausen!?!
Are you sure it's finished? There are some strains of commercial yeast that does this, Cullercoats springs to mind. In the latters case the brewer keeps "beating" the yeast back into the wort during the fermentation. If it has definitely finished but continues to sit on top rapid cooling could help it to drop.
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Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Floating Krausen!?!
I wondered about rapid cooling. And Simon12, I probably do use slightly more protofloc than recommend, so that's an interesting thought and I must try using less. I'm wondering if anyone else has experience of this?
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- orlando
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Re: Floating Krausen!?!
I severely doubt Protafloc has anything to do with it. It's job is to coagulate proteins and polyphenols in the boil. Over use can result in filters blocking but that's about it.mrboxpiff wrote: I probably do use slightly more protofloc than recommend, so that's an interesting thought and I must try using less. I'm wondering if anyone else has experience of this?
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
- alix101
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Re: Floating Krausen!?!
Us 05 can hang around for ever if it's to warm so certain strains will not drop easy ...
But looking at that it looks more like coagulated protein rather than the krausen.
Do you use temp control on your fermentation....
But looking at that it looks more like coagulated protein rather than the krausen.
Do you use temp control on your fermentation....
"Everybody should belive in something : and I belive I'll have another drink".
Re: Floating Krausen!?!
I never thought it would but have found it doesorlando wrote:I severely doubt Protafloc has anything to do with it. It's job is to coagulate proteins and polyphenols in the boil. Over use can result in filters blocking but that's about it.mrboxpiff wrote: I probably do use slightly more protofloc than recommend, so that's an interesting thought and I must try using less. I'm wondering if anyone else has experience of this?
Re: Floating Krausen!?!
Yes I use an inkbird for temp control in a fridge so a consistent temp isn't a problem. Should I drop the temp right down after fermentation has finished?
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- orlando
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Re: Floating Krausen!?!
Yes. Cold crashing also helps drop out proteins that cause chill haze so worth while all round.mrboxpiff wrote:Yes I use an inkbird for temp control in a fridge so a consistent temp isn't a problem. Should I drop the temp right down after fermentation has finished?
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I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
- alix101
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Re: Floating Krausen!?!
As Orlando said.
I always crash cool now to help with clarity especially when kegging.
I always crash cool now to help with clarity especially when kegging.
"Everybody should belive in something : and I belive I'll have another drink".