The yeast is staying on the top

[joejoe]

I have brewed my twelfth batch of ale and this is the first time that I have ever had the yeast floculate and stay on the top of the primary fermenter. I am brewing a Flat Tire clone that I bought from my local home brew shop and am using Wyeast 1214 Belgian Ale pitchable yeast. I have had excellent results from all of my other batches but this is the first time with this yeast strain.
All of my other batches have fermented vigorously for 3-5 days and then setteld to the bottom nicely. They never really clumped at the top. This batch seemed to ferment pretty good but never really gave me the look of churning like someone was stirring it with a stick like all of my other batches. I got a bubble every second out of the airlock for 2 days before it started slowing. The temp is the same at 68 degrees and this is actually at the high end of the range of 58-68 that Wyeast recomends. Maybe this is the problem. The yeast multiplied like crazy and now I have a lot of clumps of seemingly healthy yeast just sitting there on the top of my carboy. I get a bubble from the airlock every 20 seconds. Havn't checked the gravity yet.
Is my beer lost?
Should I shake it around to stir up the yeast?
If I do, this wil mix in all of the gunk on the top.
I don't really have any place cooler where Ican put the primary.
I used the same water, Irish Moss, gypsum, and I'm pretty anal about sanitizing everything.
I know that ale yeasts are top fermenting but this is the first time I actually had an ale yeast gather on the top!
Any input from you all out there who have had similar experiences is definitely appreciated.
________
SRX (http://www.yamaha-tech.com/wiki/Yamaha_SRX)

[ray m]

I wouldn't freak out, yet, Joe. Smell the beer. If it smells OK to you, then check the gravity. If it's around where you want it to be, then taste the sample you collected for your reading. If you like what you taste, then all is well! I wouldn't rouse the yeast unless your hydrometer reading is still pretty high, or if you feel, by virtue of your instincts, that an attempt at additional fermentation might benefit the brew. I think everything is fine---some yeasts behave differently. I have always had curve balls thrown at me whenever I use a yeast I've never tried before, and several have exhibited what looked like a less-than-robust looking primary fermentation. Everything's always turned out great in the end---FEAR NOT!

[shughes600]

Your beer is totally hosed. Don't throw it in a normal sewage system. Send it to me and I will dispose of it.

I have used some English Ale yeasts that collected on top. The yeast also sank to the bottom in the end. i actually favor a bucket for these yeasts as i can skim the yeast off periodically.

[Tom C]

Personally I would not worry I would do exactly what has been recommended. Smell to see if you notice any off odors, take a reading then if the gravity is fine get ready to rack. The 1214 is better for higher gravity beers and is an abbey style yeast. Belgian yeasts (in my experience) are fickle and temp senstaive. While the package says 58-68, I think 58 is too low for an ale. If you were closer to the lower end of the range that could explaing your yeast settling (or lack there of). I would try to have the carboy towards the higher end the range for initial fermentation. If your gravity is still high I would let it sit at a tad higher temp for a couple of days then rack. I would not let the ale sit on the yeast cake for an extended period of time though as it may result in some off flavors to your brew that you were not looking for.

Tom C

[paul84043]

I have had several batches do the very same thing, don't worry, just give it the time it needs to drop down, a week or so, check your gravity, look at your bubble rate and if things are looking good, rack over to the secondary. You'll leave all that stuff behind anyway.

Don't swirl the carboy and try to mix the stuff back in, that's a no-no....

What is your gravity anyway??

[Fast_Eddy]

Originally posted by shughes600
Your beer is totally hosed. Don't throw it in a normal sewage system. Send it to me and I will dispose of it.


No, no - send it to me....I have a very specialized alimentary canal disposal system to take care of Belgian Ales.


Like everyone has said....don't freak out dude. It seems like it doing what it's supposed to be doing..check the gravity, wait a while if necessary, then rack it to secondary. If the final gravity is ok and the yeast is really bugging you and you have the means, you can crash-cool ale yeast out of suspension but I don't think it's needed in this case.