Update: Fermentation time, Wyeast 1318, thick krausen, dry hopping advice

[kaspar&piet]

Hello,

I need some advice for my dry hopping.

I am currently fermenting an NEIPA using Wyeast 1318 London Ale III and after 8 days I am still waiting for it to finish. I read that this yeast is a top cropper, meaning that the krausen will not fall to the bottom, but will stay on top. Is that true? If yes, how do I dry hop? Since I have a pretty thick layer, I am guessing the hops will just lay on top of it.

I already dry-hopped at high krausen and want to add a secon charge.

Cheers!

 

[GFHomebrew]

I see your thinking that the hop particles will just sit atop of the beer having no wort contact. Maybe give the fermentor a gentle swirl to try and dislodge some of that stubborn krausen or you could scoop it clear with a sanitized spoon and then throw in dry hop charge. Or bag weigh down with marble and try that method which I think for dry hop aroma is the least preferred in my opinion. See what others think good luck hope she turns out plenty juicy.

 

[J A]

Krausen is just foam. The hops will fall through. And the whole krausen has to fall eventually. If it's a good NEIPA, you'll be throwing in a ton of hops. There'll be plenty of mass to bust through the crust.

 

[kaspar&piet]

It's been 14 days, and there is still airlock activity (did not have a chance to take a gravity reading). I read posts where people say that the yeast finishes in 3-5 days. Does anyone have any ideas? I have never had a beer that needed this long.

 

[jeffpn]

Best way to know is when your hydrometer reading doesn’t change over 3 days. Then you know it’s done. What you’re seeing could be trapped CO2 being released

 

[Nosybear]

It's been 14 days, and there is still airlock activity (did not have a chance to take a gravity reading). I read posts where people say that the yeast finishes in 3-5 days. Does anyone have any ideas? I have never had a beer that needed this long.

It's done when it's done. Use your hydrometer to determine it's done (same reading over 2-3 days, a refractometer works well as long as you're just looking for change), don't trust the airlock. I can't tell you why it's taking 14 days and you're still getting bubbles - my hypothesis would be that the beer is warming driving CO2 out of solution rather than fermentation but don't trust me, either. Trust your hydrometer. It won't lie to you.

 

[kaspar&piet]

Yeah, I'll have to check gravity. The ideas as to why there is still airlock action is helpful nonetheless, so thanks for all the information!

 

[maha08]

Thank for all great information i got from here.