WY1469 (West Yorkshire) - Endless Krausen

[JonBrew]

Hello,

First time using this yeast after hearing lots of good things about it. I've fermented an oatmeal stout which finished up a couple of weeks ago - hit target FG and it hasn't budged since then. Krausen at the end of fermentation was huge and slowly dissipated over a week or so, however, I'm still left with about half an inch of whipped egg white-like krausen on top of the finished beer.

I'm going to be bottle conditioning this beer ahead of a competition in the middle of May so I'm keen to bottle soon. For those who have experience with this yeast, is the krausen likely to fall out completely any time soon and, if so, is it worth waiting? Alternatively, am I as well to rack out from under the remaining krausen?

Cheers for any input. I should add, I am not able to cold crash.​

 

[Saisonator]

I would give it 3 weeks then just bottle but go very easy with the priming sugar, I found this yeast carries on a bit in the bottle especially with a stout.

 

[foxbat]

First time using this yeast after hearing lots of good things about it. I've fermented an oatmeal stout which finished up a couple of weeks ago - hit target FG and it hasn't budged since then. Krausen at the end of fermentation was huge and slowly dissipated over a week or so, however, I'm still left with about half an inch of whipped egg white-like krausen on top of the finished beer.

It's probably stuck hard to the sides. Press in the sides of the FV to try to dislodge it. If that doesn't work rock it gently.

 

[Simonh82]

+1 for giving the fermentor a wack near the krausen line. Sometimes it just needs a bit of encouragement to break up and drop out.

 

[JonBrew]

Thanks to all for your input and help. I'll try gently disturbing the krausen from outside the FV. Cheers!

 

[Zephyr259]

I've read about this yeast doing this but not seen it yet in the 2 brew I've done with it. No doubt I'll now get the endless krausen on my bitter in a couple of weeks. The Porter got 2 week fermenting then almost 2 weeks cold crashed at 3c due to a delay in being able to bottle. The milk stout got my usual 2 week fermenting and 7 - 10 days cold crashed, guess that might help on the krausen falling.