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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> I have krausen!

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


It's a weak, wimpy krausen... but with WLP820 running ever so slightly below its recommended fermentation temp of 52 degrees F, I'm not surprised.  

I pitched last night, almost 24 hours after putting the beer into my fermentation chamber.  I just don't feel comfortable pitching lager yeast at nearly 70 degrees F, and I didn't get to do it yesterday morning before I left for work.  

What was really annoying is that I ran out of oxygen, so I ended up doing a lot of rocking/splashing.  I probably gave it a good 20 seconds plus of pure O2, and my OG is 1.068, so it *should* be fine.  It still annoys me, though.





Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I really need to get the collar on my keezer so i can build a ferm chamber off of it.

Or quick lager about 4 batches at once and use the fridge in the basement for kegs for now...




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm going to do the quick lager thing this time.  I'm nervous as the proverbial long tailed cat in a room full of rocking chairs about it.  

I KNOW that Brulo knows what he's doing, that tons of people have used this method... but it still makes me fidgety.  Lagers are supposed to take a long time, right?

Right?




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


My last Pilsner with hessian pils at 48F took almost three days to show signs of activity.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Yeah, I'm not worried about the krausen.  WLP820 never makes a great krausen for me, anyway.  I guess I'm just griping.  :P




Posted 34 days ago.

ingoogni
nl
314 Posts


Probably the "Ueberweissung" and not yet "Krauesen", the first very thin layer of foam, just a few bubbles thick.




Posted 34 days ago.
Edited 34 days ago by ingoogni

Necropaw
Charter Member
Central WI
608 Posts


Homebrew without a blowoff tube?  Preposterous!  

Actually i didnt have any issues last time with 1056 or Vermont Ale.  Was kinda surprised seeing as they took off quick and fermented really fast.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I know, I know.  I'm violating my own rule.  But I've used 820 enough now to know that even when it is REALLY chugging along, it's only a couple inches of krausen - usually less.  Considering I have a full gallon of headspace, I'm just not worried.  

Now, if this were an ale...




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Did I miss the pic or something?


Quick lager is the only lager that gets made in my house. Like decoction, long lagering isn't worth the time.


Which strain is 820? Is that your go to lager strain? What do you like about it?






Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Nah, I should have attached a pic, but didn't.  It's nothing special, a half inch of foam.

>Like decoction, long lagering isn't worth the time.

Decoction is MAGIC, sir.  

WLP820 is White Labs' Oktoberfest/Marzen strain.  It's not the only one that I use; I'm annoying that way, as I like to try to match my yeast to the style that I'm brewing.  But 820 gives this nice malty depth, which I particularly enjoy, so I went with it on this beer.  It does leave a slightly higher FG than some, though I've found that a big healthy starter and good O2 will get some pretty nice attenuation out of it (78%), so I feel like it is reasonably versatile.





Posted 34 days ago.
Edited 34 days ago by homebrewdad

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Just remember that yeast flavors are generated during the lag and reproduction phases, so temp is less important (other than warm is better) later in the ferment.


Also, I haven't used a blowoff tube in at least two years. Aluminum foil and a few drops of Fermcap are what I do for the first couple days of fermentation.






Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Yeah, I know that is why the quick lager method has to be okay - the late temps are not as big of a deal.  It's why you can ramp up to ensure a good finish without worrying about hurting things... which is really what this method is, right?  Well, that and skipping almost all of the traditional lagering phase.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


You don't have to skip the lagering phase, it's just that the beer is ready much earlier. In fact, I frequently use the quick method then lager until I have a free tap. I find extended cold conditioning only improves the beer, but it's going from 95% to 100% in that time.






Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


You guys are making me thirsty, and its only 10AM.

Oh yeah, plus im an adult and have to be at work for another 7 hours.  Blah.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Agreed with Derek. I look at it like any cold conditioning, it helps a lot of beer styles, especially malt or ester focused styles, so lagering a Best Bitter seems to help it's flavor in the same way that lagering a Vienna helps it's flavor.




Posted 34 days ago.

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