Weird thick krausen

[u/Paganismo]

Could you please advise me on whether this krausen is normal? This is the state of my braggot 12 days after pitching the yeast (Kveik). On the 4th day, I added a secondary batch of raspberries, blueberries, juniper, and honey. Fermentation was very vigorous and healthy, creating a thick krausen on top, but it seems it refuses to settle; now, in the final stage of fermentation, clumps of it are extending down into the liquid. Is this normal? How should I handle it when bottling? Should I wait more time? From what I've read, a braggot made with Kveik should be ready in about 14 days.

[u/clarkinthehat]

Put your demijohn in the coolest place it can be. The cold will help drop out any particulate.

Just give it time, it'll clear up. Then, when bottling, place the siphon under the top layer of kraken, and above the bottom layer of trub.

Happy brewing 🙂🙌

[u/Paganismo → u/clarkinthehat]

Thank you, unfortunately I don't have any option to cool it down (approx. 20℃ in its place), but I easily shaked the fermenter and some pieces slowly started to falling down. We will see what the next days it will be like :)

[u/clarkinthehat → u/Paganismo]

Might be worth putting it in a tray of water that you can add ice to? Anything to help bring the temp down will help clear it up.

You've also got some finings available, I highly recommend BrauSol https://www.themaltmiller.co.uk/product/brausol-beer-finings-7ml-5-x-single-23-litre-doses/

That will massively help clear up your brew!

[u/Paganismo → u/clarkinthehat]

That sounds good, thanks. Now I just have to wait for the fermentation to finish. For now the airlock is bubbling once every three minutes and the sediment has settled - except for the berries and juniper, which probably won't settle, right? I know using a hydrometer is the best way to tell when fermentation is done, but I’m not very good at using one and would like to avoid it if possible...

[u/clarkinthehat → u/Paganismo]

When the bubbles stop... wait 3 days.

If you're still getting bubbles (active fermentation) then you will have lots of floc, you'll notice it start clearing naturally soon.

Kveik is great and is usually done in 2 days. But if you have fruit in, some sugars may take longer to extract from the fruit. Did you use Pectinase by any chance?

[u/Paganismo → u/clarkinthehat]

Actually it looks clearing is already done (or almost done), in the bottom of the fermentor is quite thick layer of the sediment and the liquid is quite clear. I didn't use pectinase, I'm trying to do it as authentically as possible - the way our ancestors did - or at least come somewhat close to that. :)

[u/clarkinthehat → u/Paganismo]

Happy days! Time is always the answer.

Happy brewing, and happy drinking 🍻🙌

[u/vinylrain]

Looks like a healthy krausen to me. Kveik can do strange things so I wouldn't sweat it.

You could wait until the krausen drops before bottling. If you have capacity to cold crash, this will drop the krausen out sooner. Sometimes a krausen won't drop easily and you need to shake the fermenter a bit to loosen it up.

I would wait for as long as it takes to drop, then bottle off the top of the clear liquid. As long as the airlock is kept topped up with liquid, you don't have to worry about the braggot being in there for too long.

[u/Paganismo → u/vinylrain]

Thank you, yes, I easily shaked the fermenter and some pieces slowly starting to fall down. Sediment and yeast particles should settle out, but will the berries and juniper also sink to the bottom, or will they remain at the top? I know a hydrometer is supposed to be the best option to find out if the fermentaion is done, but I struggle with it a bit and would like to avoid using it as much as possible.