So I have a question in regards to krausen. After my first caribou slobber batch that had a bit of a shaky start but ended up fine, I decided to pursue a couple of different brews. Unlike in my first batch, I’ve been getting really rigorous and healthy fermentation. I actually lost a gallon because the top on one of my carboys somehow got blown off by pressure and I didn’t realize it. It was literally an invisible gas build up - no blowoff to be seen.
Anyway, for my four remaining gallons the krausen has come and gone, but I’m interested to know if what the krausen left behind will effect my beer taste at all. One of my carboys got extremely full of krausen to the point where I was as far as I could possibly get without adding a blowoff tube. After it subsided, there was an incredibly thick layer of what I think is yeast and various other grains/malt proteins caked to the glass in the headspace of the carboy. I mean REALLY thick - I can’t even see the top of the wort through the stuff.
I’m fairly confident that my sanitation methods were adequate, but I’m concerned that the sludge caked to the glass has been getting funky. Even if it hasn’t, will this adversely effect the flavor if some of it gets knocked in when I go to bottle? Furthermore I planned on using a priming solution this time around made from corn sugar. Is there a way I can add this solution to my beer without washing all the nasties in?
I want to remove my airlock to smell it, but my gut tells me this would result in disastrous contamination if the sludge isn’t already contaminated.