MagicMike314
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- Joined
- Dec 12, 2020
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So I'm very excited to start the brewing journey! I bought a kit and a few weeks ago started making my first batch using the recipe that came with the kit (Fresh Squished IPA Extract Beer Recipe Kit).
It has been fermenting for 13 days now, and their suggestion is to bottle on day 14. However I'm curious what my course of action should be and had the following questions:
1) There is still a layer of gooey krausen on top. From what I've read it seems like it's not exactly ideal to bottle with that layer still on top, and should wait for it to drop?
2) The airlock bubbles every 90 seconds or so. Obviously this isn't the most scientific method to test when fermentation is complete, and should take gravity readings to confirm whether or not fermentation is complete. What's the best way to test? I would assume possibly using the auto-siphon to test - but is this viable with the layer of krausen on top?
3) Is there any value in cold crashing the beer at this point? I live in Michigan where it stays above freezing (for now) and is right around 40 degrees overnight, and could easily give it a night in the garage.
Thank you in advance for any information you can provide! I really appreciate it! Just an excited brewer who is trying to build up as much knowledge as possible!!
It has been fermenting for 13 days now, and their suggestion is to bottle on day 14. However I'm curious what my course of action should be and had the following questions:
1) There is still a layer of gooey krausen on top. From what I've read it seems like it's not exactly ideal to bottle with that layer still on top, and should wait for it to drop?
2) The airlock bubbles every 90 seconds or so. Obviously this isn't the most scientific method to test when fermentation is complete, and should take gravity readings to confirm whether or not fermentation is complete. What's the best way to test? I would assume possibly using the auto-siphon to test - but is this viable with the layer of krausen on top?
3) Is there any value in cold crashing the beer at this point? I live in Michigan where it stays above freezing (for now) and is right around 40 degrees overnight, and could easily give it a night in the garage.
Thank you in advance for any information you can provide! I really appreciate it! Just an excited brewer who is trying to build up as much knowledge as possible!!