Post Number: 87
Posted From: 184.108.40.206
|Posted on Saturday, August 12, 2006 - 01:04 am: ||
I have an oatmeal stout in the secondary stage of fermentation. After three weeks in the fermenter, there appears to be a floating mass of yeast on top of the beer. It does not appear too active but is not lifeless. It does not appear to be any type of infection or wild mold. The beer smells and tastes normal for this stage of development. I have not used this yeast before. If this is normal, should I wait for this yeast to drop?
Post Number: 538
Posted From: 220.127.116.11
|Posted on Saturday, August 12, 2006 - 02:28 am: ||
nah, I'd rack it out from under.
Post Number: 76
Posted From: 18.104.22.168
|Posted on Sunday, August 13, 2006 - 04:08 pm: ||
Tim, I have not used this yeast yet, but I noticed similar behavior when making my 1318 starter. The krauzen formed and then disipated leaving floating yeast on top. I jiggled the jar some and it began to sink. I checked on it about an hour later and the surface was clear and there were no suspended matter either.
Post Number: 9
Posted From: 22.214.171.124
|Posted on Wednesday, August 16, 2006 - 07:33 pm: ||
1318 is a true top cropping yeast, the krausen lasts forever, just rack out from under it. great yeast for brit beers by the way. i love it in my porters and creme stout i use it frequently