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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through August 31, 2006 * London Ale III 1318 < Previous Next >

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Tim C.
Junior Member
Username: Timc

Post Number: 87
Registered: 03-2003
Posted From: 24.192.6.164
Posted on Saturday, August 12, 2006 - 01:04 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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?
 

Tim Wi
Advanced Member
Username: Riverkeeper

Post Number: 538
Registered: 03-2005
Posted From: 24.158.157.254
Posted on Saturday, August 12, 2006 - 02:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

nah, I'd rack it out from under.

T
 

Cory Kelm
Junior Member
Username: Galaxy51

Post Number: 76
Registered: 04-2006
Posted From: 72.24.246.198
Posted on Sunday, August 13, 2006 - 04:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.
 

marc pullum
New Member
Username: Brewinales

Post Number: 9
Registered: 06-2006
Posted From: 207.200.116.71
Posted on Wednesday, August 16, 2006 - 07:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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