I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? I'm hoping it's just some undisolved dry wheat extract or dry krausen. EDIT: After bottling / kegging the brew tasted & smelt fine - great in fact.

Surprised I couldn't find an answer to this so I'm posting the question. I brewed my first imperial stout. Fermentation was super happy, krausen went wild and my airlock blew out (from what I'm seeing online - surprise surprise). I installed a blowout tube and everything is going well - my question is what do I do with the extra wort/krausen that's building up in my blowout container? Do I just dump it down the drain or can I add …

Beer Kit: Brewferm Tarwebier This was my first time using StarSan as it's hard to get in my neck of woods. Is this some ugly Krausen or contamination, if so what type? Is there any recovery from this, can I rack from underneath it, spray it with some StarSan? I stored the StarSan for a few days after cleaning bottles, before I reused it to clean my FV, I that that was okay to do? could this be the source …

I have found that my stouts produce much more foam during fermentation than other beers do. On the Mr. Beer website it says: Plenty of foam, although messy, is not a bad thing as it indicates healthy yeast and a strong fermentation. Excess foaming is more likely to occur when using ale yeast with darker brews and higher fermentation temperatures." (Emphasis mine.) This confirms my own experience. Question: why is it that ale yeasts fermenting dark styles are so prone …

...if anything. I'm brewing batch number 4 now. So far I've tasted three different delicious beers with three different krausen behaviors, and the fourth yet again has different krausen. I'm just wondering if there are any early observations that an experienced brewer can make about the taste or mouth feel of the final beer based on the krausen? Does more krausen imply certain types of sugars or proteins that will make the beer heavier or thicker tasting? Is it going …

I’m doing a porter, went through all steps and got to pitching the yeast in the bucket. After only a few hours my fermenter seriously bubbled over. Thoughts?

I've been brewing this cider for 8 days. It was going smooth and had a lot of krausen so I took out a bit two days ago, but now it has passed more than 48hh and I was expecting some more krausen or some more movement, but even the airlock has nearly stopped bubbling now. Did I kill my cider? What should I do? (I have a 6L plastic carboy, and used 3,5g of champagne yeast(bioferm champ))

First time brewer here. I got a Brooklyn Brew Shop kit for a NE IPA on my birthday and followed all the instructions, I thought, well. I pitched the yeast sometime in the afternoon this Sunday and next morning there was nice foam and activity in the beer, much to my delight. The instructions said the heaviest fermentation should last 2-3 days so I planned to switch the blow-off tube for the airlock on Wednesday. However by Monday afternoon, the …

I've recently switched to Starsan from B-brite, and have had, shall we say, very tenacious krausens. I know that the Starsan foam isn't harmful to the beer, but it's foaming up in the carboy to the point where it pushes material up into the airlock. I've had to switch out airlocks a few times now to prevent a kaboom. It doesn't look like I'm getting more active fermentation, just that the bubbles in the krausen don't pop. It builds and …

If I make 1.25 gallons of mead with Lalvin 71B, and put half in one gallon carboy for secondary and half in another gallon carboy. To fill the carboy I will use fruit juice or fresh fruit, possibly mixed with some honey. I know that by giving the yeast more sugar, they will proceed to ferment more, but will it form a considerable krausen? Also, are there any problems in doing this that I may be overlooking? I want to …

...and as a followup, how much should I care? I've always used krausen presence as a rough indicator of fermentation vigor in primary. But my current batch hardly has any, with a few days at never more than a half inch. It's definitely going, with a bubble every few seconds from the airlock. However, it was a slow start (almost 24 hrs before activity) and it's never felt like it was going too strong. But it got me thinking: what …

I have a 19 liter carboy, and put a 18 liter wort. 10 hours later I woke up and noticed carboy overflow krausen all over it. I am concerned whether air lock will clogged down and explode. I will not have a hose for another 6-7 hours, so blow-off tube is not an answer. I cleaned the air lock a few times, and it keeps overflowing, I see krausen in the airlock. I am wondering what could be a solution? …

Woke up this morning to an unhappy surprise: Getting the ceiling clean has proven to be quite the challenge, since the krausen had dried off before I got to it. Can anyone share techniques that have worked for them in this situation? As it stands, I'm considering just burning down the house, collecting the insurance, and starting over.

I have a question. This particular brew is a white IPA and brew day was a week ago. I had a violent fermentation the first night after brewing to where a lot of krausen built up, expanded the bucket outwards and spewed a little wort through the airlock. I added ferm cap and resealed the fermenter. It has been fine ever since and krausen has subsided. Gravity dropped to almost FG after just 3 days. I checked the gravity levels …

will hurt the beer if I swirl my carboy to force the krausen to drop? the krausen has been sitting there for a few weeks now and I want to keg in one week but if the krausen is still there I don't want it in my keg.

I heard on one of the old Jamil shows that pitching actively-fermenting starter is a good way to get noticeable but subtle yeast character in a beer. You need to start with an adequate amount of yeast, but basically to 'get the yeast going' before pitching it. He was referring specifically to saisons, where you want a good amount, but (IMO) still subtle ester and phenol production, and a complete fermentation. He was saying it was better to do this …

I've been using kegs as fermentors and 'no chill' vessels. With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ending with not so much thing inside the kegs. I've seen people using yeast nutrients or baker's yeast on the boil to help fermentation, so, I was thinking: if I let my fermentors waiting pressurized and then fill it again with another boiling wort, what I will get? …

This is my first homebrew, so I'm totally in the dark as to what to expect. However, I was told by my LHS that I should see a lot of fermentation activity after around 4-12 hours. The brew itself is an Irish stout using Wyeast Irish Ale strain, I made sure to let the bag swell before pitching so I'm fairly sure that the yeast was viable. The temp is around 68-70 F. Currently (hour 14) there is a very …

So this is a weird one. 3 weeks ago I made an Xmas beer. I brewed it, pitched the #2 yeast, and put the carboy in my cold dark room (about 70 F) to ferment. The fermentation and krausen began about 18 hours after brewing, and lasted for 6 days or so. I measured the FG and it was spot-on so I continued as planned. All was well. I really like the recipe so I brewed another batch 2 days …

I brewed a Dogfish Punkn clone that was rather heavy on the sediment. I pitched a pretty healthy yeast starter that was working for 30 hours before being pitched probably around 80 degrees, perhaps slightly more than the room temp. The yeast didn't take off, airlock activity was brief and underwhelming. It began at the 48 hour mark and lasted until the 60 hour mark. The krausen rimming the carboy is short, perhaps less than an inch. Should I pitch …