mediumsk wrote:sometimes the krausen sticks around even though the beer is done. taste it, if it tastes good and there is no diacytal or acytaldhyde like flavors then just cold crash it. I've found that there is no hard and fast rule with yeast and it's better to go from taste ( atleast on a homebrew level)
Agreed. I recently had this happen to me with a Marzen (brewed with the Ayinger strain) and the krausen never fell. It tasted fine, so I dropped the temp to lager it and krausen started thinning out. The beer is still lagering, but I'm hoping it will be just fine in about a week or so.
-Okt
