I don’t normally brew beers like this but my wife had been wanting me to try it for a while so I finally did. It has been about two weeks and the active fermentation is well over. The krausen is still very thick and a different looking texture than normal. I was wondering if this had something to do with the lactose sugar or something like that and if it was going to settle down at some point. Has anyone had any experience with this type of brew or something similar?
I think it has as much to do with the yeast.
What strain did you use?
I just did an german alt with whitelabs east coast ale, the krusen is sticking around longer than expected. And different texture as well.
Some yeast just act differently.
If you’re ready to transfer it, gently swirl the beer to break up the krausen and wait a couple of days for it to sink. Another option is to siphon underneath it. It’s normal for the krausen not to fall.
Alright, thanks. I’ll give it a few more days. Siphoning below it shouldn’t be a problem if it still stays.
It is Wyeast 1332 Northwest Ale for what it’s worth.
I have used 1332 with similar results.