Krausen for two weeks?

[Velkyal]

On Sunday January 24th I brewed a second 2.2 gallon batch of LimeLight, my lime witbier, which I ferment with Wyeast Belgian Witbier yeast.

Last time I brewed LimeLight the beer had a nice krausen on it for about a week before it died down completely. This time however there was a huge krausen and there is still a thin layer on top of the beer, and if you look carefully into the carboy you see streams of tiny bubbles heading upwards. Usually I leave my beers in primary for 14 days before going to bottle, but with there still being krausen on the beer I am wondering if I should leave it for a few more days or just go ahead and bottle?

[gestyr]

The only way to know for sure if the fermentation has run its course is to take a gravity reading. If the gravity hasn't changed for 2 or 3 consecutive days then it is done. One thing about yeast: it works on its own schedule and pretty much ignores human time frames. :)

The big thing is that you don't want to bottle before it is done fermenting. That could lead to exploding bottles.

[Velkyal]

I really should buy one of those beer thief things so I can get some without having to pour the beer and risk contamination. I have never had this happen before so I didn't bother.

[gestyr]

A sanitized turkey baster is what I use. Of course the baster is dedicated to brewing. I wouldn't want turkey flavored beer. :p

[markaberrant]

You can try raising the temps to speed things up. That yeast can handle warmer temps towards the end of fermentation (75-80F)

[vance71975]

A sanitized turkey baster is what I use. Of course the baster is dedicated to brewing. I wouldn't want turkey flavored beer. :p

How bout beer flavored turkey? :p But on a serious note, you could get an auto-siphon and use that for pulling your sample, just sanitize it first.

[vance71975]

On Sunday January 24th I brewed a second 2.2 gallon batch of LimeLight, my lime witbier, which I ferment with Wyeast Belgian Witbier yeast.

Last time I brewed LimeLight the beer had a nice krausen on it for about a week before it died down completely. This time however there was a huge krausen and there is still a thin layer on top of the beer, and if you look carefully into the carboy you see streams of tiny bubbles heading upwards. Usually I leave my beers in primary for 14 days before going to bottle, but with there still being krausen on the beer I am wondering if I should leave it for a few more days or just go ahead and bottle?

I am a Massive Lime Lover, i would love to see your recipe for this if you would like to share it!

[Velkyal]

I am a Massive Lime Lover, i would love to see your recipe for this if you would like to share it!

Vance,

Here is the post from my blog for the first batch I made of this in the Czech Republic:

http://www.fuggled.net/2009/03/stepping-into-limelight.html

The second batch upped the coriander and lime quite significantly.

[vance71975]

Vance,

Here is the post from my blog for the first batch I made of this in the Czech Republic:

http://www.fuggled.net/2009/03/stepping-into-limelight.html

The second batch upped the coriander and lime quite significantly.


Sweet Thanks man!

[Buck78]

I really should buy one of those beer thief things so I can get some without having to pour the beer and risk contamination. I have never had this happen before so I didn't bother.

[Mad Scientist]

I really should buy one of those beer thief things so I can get some without having to pour the beer and risk contamination. I have never had this happen before so I didn't bother.

Yeah, Velkyal already said that.....