Wyeast Ardennes Yeast Krausen Question

[edisonst]

Used this yeast for the first time the weekend before last to make a bier de garde-ish belgian like beer....the starting gravity was 1.064 with a single infusion rest of 148.5 degrees...roughly. Had to add extra hot water to keep the temp stable over the 90 min plus it took for full conversion. Anyways back to the point. The ferment rocked for about 4 days ..i havent seen airlock activity in about 6 days but the krausen is still thick and sticky looking. there is no obvious signs of convection in the carboy. Is this one of those yeasts with a permanent krausen? Like alt yeast. I usually wait for the krausen to drop before I start tinkering with the beer. Has anyone else experienced a perma-krausen with this yeast? Should I just push the shit aside and check the gravity or give it another day or two. Its push 2 weeks in primary and I need the carboy for another brew this weekend.
thoughts?

[brewinhard]

I have used this yeast before as a primary fermenter for an Orval clone. I did not experience the long lasting krausen but I did have it blow the top off my fermenter lid. I would recommend swirling your fermenter to put the yeast back into suspension in the beer. If it has been 2 wks. then check the gravity esp. if you need the carboy. I would bet the beer is done esp. if it has been 2 wks. Obviously if your gravity is where you think it should be, rack it!

[DBear]

I have used a variety of Belgian yeasts including Ardennes and have learned over time that krausen - or lack of it - cannot be reliablly used to judge complete fermentation. I have had beers that dropped points after the krausen has cleared and beers that are finished with an inch of krausen left. The only way to be sure is to check gravity 2-3 days apart and don't be afraid to rack off from underneath the krausen if the beer is done.

-Cheers

[bleachcola]

I consistently use 3522 on my Belgian pale ales that start at 1.062. I pitch at 68 and let it rise to about 74 on its own. I think it tastes best after exactly 13 days. But the first few days of fermentation seems unique every time I use this yeast. Sometimes it shoots off furiously and throws krausen everywhere; sometimes it is slow/steady. It pretty much reaches terminal gravity for me around six to eight days but I let it sit for a little longer to clean itself up and drop the gravity a touch more.

[edisonst]

thanks for the responses guys. It seems to have finished out at 1.009 so pretty good attenuation. I racked it to a secondary carboy to let it condition at room temp for a few days before I drop the yeast. tastes great. I fermented at 66 degrees and then let it rise to 70 at high krausen. So far I really like the flavors Ive gotten out of this yeast. Fermentor is clean and ready for my oatmeal stout in about 3 hours. Gotta keep the pipeline movin!

[popihead]

I used that yeast and had the Krausen of Death for a full 2 weeks. It finally fell on the third. I tend to leave my beer in primary for 3 weeks to make sure my Belgians are cleaned up, so it's no big deal, but it did freak me out how much krausen was there with this yeast. This beer is a Belgian Pale and is force carbonating right now, so I am interested in seeing what flavor profile it has compared to the Trappist or the Belgian Strong yeast.