Stubborn krausen

S-04 · Post by **S-04** » Tue Jan 01, 2013 12:11 pm

I just took a sample from the lager I made 10 days ago. SG is now 1.010, and it tastes really good, but the Krausen looks about the same as it did a week ago. According to the internet, I should either rack the beer from under the krausen, crash the beer to drop the krausen, skim the krausen or allow it to warm up to room temperature... or maybe just leave it longer.

Does anyone have any sage advice?

Happy New Year!

Post by **mr x** » Tue Jan 01, 2013 12:15 pm

If you think it's ready to transfer, just rack from under the krausen.

S-04 · Post by **S-04** » Tue Jan 01, 2013 1:13 pm

Mr. X, you are the voice of reason.

berley · Post by **berley** » Tue Jan 01, 2013 2:12 pm

It wouldn't hurt to leave it longer, either. Nothing wrong with racking under the krausen, of course, just meaning that it's never a bad idea to let the yeast have some more time to clean up sulfur, diacetyl, etc... especially with a lager.

S-04 · Post by **S-04** » Tue Jan 01, 2013 3:51 pm

Thanks Shawn, I'll leave it another week. It'll be months before it's ready to drink anyway.

Tony L · Post by **Tony L** » Tue Jan 01, 2013 4:08 pm

If you are sure that the beer is finished and it tastes fine with no diacetyl, then I would do as X said and rack it to secondary.

In the meantime, I always do a diacetyl rest as part of my procedure, so doing that wouldn't hurt either.
With the lower fermentation temps, it don't hurt a lager to be kept on the yeast a bit longer than you would an ale.

amartin · Post by **amartin** » Tue Jan 01, 2013 5:44 pm

What yeast is it? Some strains are like that, especially if you've been top cropping it.

S-04 · Post by **S-04** » Tue Jan 01, 2013 6:32 pm

Tony: I was on the fence about the diacetyl rest. I had decided against it because I pitched cold (7c) and could taste nothing buttery at all in the sample - I know I could be making a mistake.
Amartin: It's Wyeast Danish Lager 2042, and I pitched lots of yeast thanks to Shawn and mrmalty. I haven't been top cropping it.

Post by **mr x** » Tue Jan 01, 2013 6:41 pm

Good job on the cold pitch.

berley · Post by **berley** » Tue Jan 01, 2013 8:26 pm

mr x wrote:Good job on the cold pitch.

Yes, nicely done. Sounds like you approached this perfectly!

S-04 · Post by **S-04** » Wed Jan 02, 2013 7:32 am

Thank you!

Tony L · Post by **Tony L** » Wed Jan 02, 2013 11:44 am

S-04 wrote:Tony: I was on the fence about the diacetyl rest. I had decided against it because I pitched cold (7c) and could taste nothing buttery at all in the sample - I know I could be making a mistake.

Not every lager yeast needs a diacetyl rest and with a cold start you shouldn't really need it.

Plus if you don't taste it at the end of fermentation, then I guess you don't need it.

sleepyjamie · Post by **sleepyjamie** » Wed Jan 02, 2013 12:39 pm

My lager with S-23 yeast has been going for about 1 month now and im ready to transfer for lagering. Should i do a diacetyl rest or simply do a sample taste to determine?

Tony L · Post by **Tony L** » Wed Jan 02, 2013 1:14 pm

I would just taste it at this point to find out. 1 month is enough time to work out any diacetyl if enough healthy yeast was pitched.

sleepyjamie · Post by **sleepyjamie** » Wed Jan 02, 2013 1:43 pm

Tony L wrote:I would just taste it at this point to find out. 1 month is enough time to work out any diacetyl if enough healthy yeast was pitched.

Yeah I pitched 2 packs hydrated of s-23 for a 1.050 21L as recommended by mr malty.

Tony L · Post by **Tony L** » Wed Jan 02, 2013 1:49 pm

Then, you should be good to go if terminal gravity is reached and it tastes fine.

Post by **mr x** » Wed Jan 02, 2013 1:58 pm

What temp did you pitch at?

sleepyjamie · Post by **sleepyjamie** » Wed Jan 02, 2013 2:19 pm

mr x wrote:What temp did you pitch at?

I pitched at 15 deg C and lowered the temp gradually over the first day. I think I followed what was recommended in the BCS book.

Tony L · Post by **Tony L** » Wed Jan 02, 2013 2:39 pm

sleepyjamie wrote:
mr x wrote:What temp did you pitch at?

I pitched at 15 deg C and lowered the temp gradually over the first day. I think I followed what was recommended in the BCS book.

I always pitch at or slightly below fermenation temps, which for me is about 10c.
Never tried pitching warmer.

sleepyjamie · Post by **sleepyjamie** » Wed Jan 02, 2013 3:12 pm

Tony L wrote:
sleepyjamie wrote:
mr x wrote:What temp did you pitch at?

I pitched at 15 deg C and lowered the temp gradually over the first day. I think I followed what was recommended in the BCS book.
I always pitch at or slightly below fermenation temps, which for me is about 10c.
Never tried pitching warmer.

I guess if I pitched warm and if there was any noticeable diacetyl I could up the temp and do a rest.

Tony L · Post by **Tony L** » Wed Jan 02, 2013 3:14 pm

If you have reached terminal gravity and can't taste diacetyl, then there is none to worry about.

sleepyjamie · Post by **sleepyjamie** » Wed Jan 02, 2013 3:18 pm

Hopefully my palette is good enough to detect it

sleepyjamie · Post by **sleepyjamie** » Thu Jan 03, 2013 10:24 pm

So I can't really detect any diacetyl but I'm fearful that my palette isn't trained enough. I found the beer to have a slight greenish hue to it and was reading diacetyl can produce this colour.

I also used wakatu hops and have no idea what to expect either.

Maybe I'm just being fearful on this one.

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