Foam still on top after 14 days in fermentation bucket.

[stoutfan]

Brewing a MYO Irish stout now. It has been in for 14 days and it still has a thin layer of thick foam on the top. I was always planning to leave it in for more than the 10 days kit suggested. I tasted a sample for first time today and it does taste like a stout and very pleasant.

The bubbles in foam are small and tight but are bursting slowly.

What am not sure about is any harm leaving it a few more days to see if foam will go, I see it slightly breaking up today.

Any advice to bottle or wait longer?

 

[MrRook]

What yeast did you use? Some have long lasting foam.

 

[moto748]

Have you taken a hydrometer reading?

 

[The-Engineer-That-Brews]

Let the hydrometer be your guide on this… the foam doesn’t really matter :-)

 

[Brew_Dave]

I noticed this today. Making an IPA, went to add my dry hops as FG had been the same for several days - opened the lid and had a quick peek as the hops went in - boom - big layer of lovely looking foam.

I'm using Verdant IPA yeast.

I plan on bottling in either 3-5 days. Not sure whether or not to leave it until the foam has gone.

Watching with interest...

 

[chillipickle]

Verdant ipa yeast always produces a big sticky krausen for me.I use it a lot for my neipa's, most of the time it has finished by day 5, then i give it a few days at 21c to clear up.It normally still has a pretty good krausen, only when i cold crash it drops.