How thick and sticky is krausen?

[Harbey]

I brewed my first gose last weekend. Things seemed to go well and it was fermenting away within 24hours. As I'm going to split the batch to add fruit to one half I thought I'd take a gravity reading today (day 7) so that I could monitor over the next few days then split it, add fruit and let it start fermenting again on all the extra sugar. When I opened up the FV, however, the Krausen was huge and, as I went to grab a sample with my trusty turkey baster, it was super thick and sticky - reminded me of when you make cinder toffee. I'm using Safale k97 yeast @ 19C and my SG was around 1.048

So, is this a typical Krausen for this yeast? I've never before opened my FV until it has dropped so not sure what it is usually like.

Needless to say, I've sealed it up again and I'm now going to wait another week.

Edit: I just noticed that the yeast states sedimentation as slow. I'm assuming this means it takes a long time to drop?

www.themaltmiller.co.uk/product/safale-k-97/

 

[Harbey]

A quick update... a week later and I still have a considerable amount of Krausen sat on the beer but it is now much lighter and less sticky. Do I continue to wait? Will this drop over time or should I now just syphon off the beer from under the Krausen? I did take a sample this time and it's at 1.001 which is much drier than I was expecting but I guess shows it's finished. As mentioned above, I intend adding fruit to one half of this so it'll be given another week once that goes in.

 

[MickDundee]

K97 has a thick persistent krausen that lasts for ages. I used it in a Kolsch about a year ago and it worked out well, but you might need to give the FV a tap/shake to get the krausen to dissipate.

 

[Harbey]

Thanks for the tip, I'd been considering that to be honest.