Krausen and FV sediment

[Tony Dyer]

I don't know if this is a problem or not but here goes...
I recently started using a Royal Bubbler FV with an airlock instead of a semi-open plastic bucket. It's noticable that in the Bubbler, the krausen does not 'dissappear' (sink?) after a few days as it used to in the bucket. I've used it for 2 brews now and both times I've had a 2cm thick slimy crust. Also, there seems to be more crud at the bottom of the FV too. Now this may be down to using different yeasts and I've noticed that my latest batch of pale malt is very well milled indeed and is quite powdery.

My main question is this: does it matter? Both brews have turned out good so I just wonder if they could have been better. Any ideas?

 

[Zephyr259]

Krausen should drop once the beer's done fermenting, how long are you leaving it before bottling? Also what yeasts are you using, anecdotally, some take longer to drop than others.

Trub will vary between batches, grain crush shouldn't affect it as that should settle out in the kettle unless you're tipping the entire kettle volume into the FV?

If the beer is good, then it's good, extra trub may be beneficial to the yeast and clarity of the beer.

 

[Hanglow]

Some yeasts will leave a krausen well after the beer has finished , I had this with k97 and verdant IPA yeast recently. Whereas some others will drop quickly, like nottingham. So don't worry about there being a head on the beer when you come to package it, but obviously make sure it has finished fermenting.

The best way to ensure that you have as little sediment in your fermenter at the end is to ensure you get crystal clear wort into it, so makes sure you get clear wort into the boiler, use copper fininings like protofloc/irish moss and chill the wort quickly after boil, letting all the break settle.