[krush212an@hotmail.com]

Hi,
I tried to brew a chocolate oatmeal stout and it’s been 23 days since fermentation. The recipe said 14 days fermentation should be over. I tried to do temp controlled fermentation between 15-20deg C.
I have attached a picture of the krausen in the link.
Isn’t 23 days too long for the krausen to stay?
Is the process stuck? The batch doesn’t seem to be infected from the looks or smell of it.
What can i do to speed it up?

https://share.icloud.com/photos/0N9zM0wfm_27QvGcBZlmQC-ww#Mumbai_Suburban_-_Andheri_West

Thanks

[dmtaylor]

It depends a lot on the specific yeast strain that you used.  Do you recall which yeast it was specifically?  Several yeasts are stubborn to fall back in.

In any case, you should be able to get the krausen to fall back in, and re-start fermentation sometimes, just by swirling the fermenter.  Try that.

[denny]

Just because there's krausen doesn't mean it's still fermenting.  You need to take a gravity reading.

[dmtaylor]

Just because there's krausen doesn't mean it's still fermenting.  You need to take a gravity reading.

Also very true.  I was going to say something about this... but then somehow forgot.