Solid crust of yeast in fermenter

[AMyd666]

This was solid like a cookie before I swirled the FV. Anyone had this before?

View attachment 29711

What do you think? (Ignore the hop bag.) This could be a PITA when bottling.

 

[NPi]

What yeast are you using? Might be best to avoid swirling your FV as this could oxydise your beer and will disturb your trub.

 

[AMyd666]

CML Kveik Voss. Perhaps used too much at 11g for a 10 litre batch. Only swirled to break up the cookie

 

[Joust]

My recent Voss had a powerful helmet of gunk on it. I think the high temperature helped bake it in place...

It all fell away in the end, after a few days of patience.

 

[AMyd666]

Try two plus weeks

 

[samale]

Did your fermentor have a tap

 

[Joust]

Try two plus weeks ☹

Do you own an axe

 

[AMyd666]

Do you own an axe

 

[AMyd666]

Did your fermentor have a tap

Yes. What do you think?

 

[samale]

Yes. What do you think?

Dont worry about it then, you can rack from under it. Did you try a gravity reading to see if its done

 

[AMyd666]

Yeah. A week apart to be sure. Good point thanks

 

[samale]

Did you taste the gravity sample. Its never that enjoyable but it can tell you if you have any off flavors

 

[AMyd666]

I was worried about infection, but it's tasted OK over the two gravity samples. Phew!

 

[Old Geezer]

Spread it on toast. It's loverly tastes like marmite

 

[Cwrw666]

Funny thing, I bottled 2 batches of brown ale yesterday. One I had used Lallemand London ESB yeast in, and that was perfectly normal. The other I used CML 5 in and that was weird - totally finished fermenting but it still had a half inch thick krausen left on top which I had to dig a hole in to be able to drop my hydrometer in (1.009 BTW). Never seen that before in over 40 years of brewing.

 

[MyQul]

Funny thing, I bottled 2 batches of brown ale yesterday. One I had used Lallemand London ESB yeast in, and that was perfectly normal. The other I used CML 5 in and that was weird - totally finished fermenting but it still had a half inch thick krausen left on top which I had to dig a hole in to be able to drop my hydrometer in (1.009 BTW). Never seen that before in over 40 years of brewing.

Interesting isnt it. It doesnt matter how long your in this hobby, there's still always one or two surprises to be had

 

[AMyd666]

Funny thing, I bottled 2 batches of brown ale yesterday. One I had used Lallemand London ESB yeast in, and that was perfectly normal. The other I used CML 5 in and that was weird - totally finished fermenting but it still had a half inch thick krausen left on top which I had to dig a hole in to be able to drop my hydrometer in (1.009 BTW). Never seen that before in over 40 years of brewing.

That's exactly the same situation with me. Wish I didn't break it up now, which would make bottling easier.

 

[AMyd666]

Spread it on toast. It's loverly tastes like marmite

Shudder

 

[Cwrw666]

That's exactly the same situation with me. Wish I didn't break it up now, which would make bottling easier.

Actually bottling was no problem as I bottle from the tap and as the beer level fell the yeasty crust was left behind on the walls of the FV.

 

[AMyd666]

Actually bottling was no problem as I bottle from the tap and as the beer level fell the yeasty crust was left behind on the walls of the FV.

Hopefully my stuff sticks to the edges too