It's okay if your beer doesn't produce a krausen as long as the gravity is dropping. Once primary fermentation begins to wrap up, the krausen will drop out as well. There are always a few exceptions where one doesn't form or only a small one forms, but for the most part they are just a part of the process. They are in fact, completely normal and happen with almost every batch you beer you make. It is a foamy layer of yeast, hop particles, trub, CO2, and any other proteins that found a way into your beer. After that we'll cover what to do if you do indeed have an infected batch.Īnswer: No What is This?: This is called krausen. Let's look at a few examples what classifies as an infected batch, and just a regular healthy one. That's because the wort or must we make is an almost perfect environment for microbial growth. From day one of learning to brew your own beer, mead, or wine, cleanliness and sanitation has been (hopefully) drilled into your mind.
This article will help you decide if your batch is infected, and if so, if it's worth dumping or pressing on. But before you take that step, you should be very sure that it's a dumper. The fermentation process can look alien at times, which may make you ask yourself "is this infected?" Once you've asked yourself that question, you begin to go down the rabbit hole and start to contemplate dumping your homebrew down the drain.
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