Krausen control

[Popspicker]

I have a Coopers Irish Stout with extra malt, choc malt and roasted barley in the FV and after 2 days it is really vigorous.
The Krausen must be 3'' thick, will this inhibit fermentation or is it best just to leave it, no matter how thick the layer?

 

[RobWalker]

stouts do have very big fermentations, it's totally fine - your only worry is it going over, if it starts finding its way out of the airlock attach a length of syphon tube to the top of the airlock, and then submerge the other end in a bucket of sanitized water with plenty of spare room in there.

 

[Popspicker]

Thanks again Rob
Glad I don't have to go poking around in there

 

[graysalchemy]

A big active Krausn is a sign of a good healthy fermentation as long as you temp is in range 18 -21c. It shows that the yeast is very active. However if you temp is above 21c then the yeast may start fermenting nasty bi products. If that is the case get you temp down.

High Temp = Fusal Alcohol = Headaches and hangovers :sick: :sick: