[jFrode]

I had a spigot on the bucket, and just bottled from beneath the land rise of 05. As mentioned, others had seen the same with this yeast. The beer beneath was actually very clear.


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[denny]

Dry hopped?  Hops contain enzymes.  Look up "The Freshening Power of Hops" and "hop creep".

Yeah, and sugars, but it's a stretch to go there for this case.  All reports of those eff3cts involve KARGE amounts of dry hops

[dmtaylor]

Dry hopped?  Hops contain enzymes.  Look up "The Freshening Power of Hops" and "hop creep".

Yeah, and sugars, but it's a stretch to go there for this case.  All reports of those eff3cts involve KARGE amounts of dry hops

My experience with my recent maibock with 0.67 oz Palisades as a dry hop:

5/28 1.062
6/3   1.019
6/25 1.019 stalled for 22 days!, added dry hops
7/3   1.017 fizzing again, racked to secondary
7/12 1.013 no more fizzing, bottled

Maybe that's a "KARGE" amount of hops, maybe not, I dunno, you be the judge.  That's my experience though.

[denny]

Dry hopped?  Hops contain enzymes.  Look up "The Freshening Power of Hops" and "hop creep".

Yeah, and sugars, but it's a stretch to go there for this case.  All reports of those eff3cts involve KARGE amounts of dry hops

My experience with my recent maibock with 0.67 oz Palisades as a dry hop:

5/28 1.062
6/3   1.019
6/25 1.019 stalled for 22 days!, added dry hops
7/3   1.017 fizzing again, racked to secondary
7/12 1.013 no more fizzing, bottled

Maybe that's a "KARGE" amount of hops, maybe not, I dunno, you be the judge.  That's my experience though.

I'd have to guess that's not enough hops to be the reason.

[Brewbs]

I took a gravity sample and within minutes all the krausen dropped. Gravity was right where I expected it to be, racked to secondary. Sample tasted good.

[goose]

I can almost guarantee that your beer has completed fermentation. Probably finished within the first four days.
In those instances where the krausen has stuck around (especially with US-O5) I would typically rack from underneath the krausen and package as you normally would.

My guess is the higher % of proteins from the considerable amount of rye that you used is leading to the "sticky" krausen. Be sure to take a gravity reading prior to packaging just to be sure your beer has properly attenuated.

THIS.  Everyone is telling you how to finish fermentation but it's likely already done.  Bubnnles don't tell you whether or not it's done.  Take a gravity reading.

A couple days late on catching up on this thread.  Denny has a good point, take a gravity reading.  It is most likely done but successive gravity readings if they don't change significantly will tell the story.

Just remembered that I also have had issues with S-05 where it doesn't flocculate after fementation is complete.  Your hydrometer will tell the story.  However, my earlier post is still valid.  If you raise the temperature, the beer will finish if it has not already done so.

[Richard]

I took a gravity sample and within minutes all the krausen dropped. Gravity was right where I expected it to be, racked to secondary. Sample tasted good.

It sounds like you dislodged the "pancake" when you took the gravity reading, and once detached it all fell down.