I have just brewed my first Robust Porter and have pitched Wyeast 1084 Irish Ale. 24 hours since pitching, the primary fermentation is the most active I have ever seen - Its about to blow the airlock! The krausen is being forced up through, and out of, the airlock
Has anyone else experienced an overly active primary fermentation using this yeast strain? If so, would a carboy fitted with a blowoff tube be more appropriate? Its currently in a plastic bucked with an 'S' bend airlock and isnt comping too well...
This is only my second time using liquid yeasts and I did not use a yeast starter. The OG was 1.056 and it is fermenting at about 20C (as my temp controlled fermenting fridge is already occupied!). Also, what could be other causes for this?
Thanks,
Grogmonster
Post #2 made 13 years ago
A blow off tube would help, or you could remove the lid altogether and cover it with Plastic wrap (Glad wrap, or cling film) once fermentation settles you could put the lid back on if you wish.
Others on this forum use a product called Fermcap, at least I think that's what it's called, this stops the large krausen from forming.
Others on this forum use a product called Fermcap, at least I think that's what it's called, this stops the large krausen from forming.
"It's beer Jim, but not as we know it."
Post #3 made 13 years ago
Hashie,
Yes. It's called Fermcap. I add a few drops to the boil and again to the fermenter. It stops bubbles from forming by breaking the the surface tension. It drops out with the trube or krausen. http://www.northernbrewer.com/shop/fermcap-s-1-oz.html
grogmonster
As long as you are getting positive air pressure the the plastic wrap will work fine. Sometimes you get a riotous ferment when all the stars align. Like fresh yeast, good oxygenation, yeast nutrient present and lots of fermentable sugars. I doubt that it is the particular strain of yeast? However as I say that I do know that Nottingham gives me quick vigorous ferments? I guess I am full of it again! Please disregard this post!!!
Yes. It's called Fermcap. I add a few drops to the boil and again to the fermenter. It stops bubbles from forming by breaking the the surface tension. It drops out with the trube or krausen. http://www.northernbrewer.com/shop/fermcap-s-1-oz.html
grogmonster
As long as you are getting positive air pressure the the plastic wrap will work fine. Sometimes you get a riotous ferment when all the stars align. Like fresh yeast, good oxygenation, yeast nutrient present and lots of fermentable sugars. I doubt that it is the particular strain of yeast? However as I say that I do know that Nottingham gives me quick vigorous ferments? I guess I am full of it again! Please disregard this post!!!
Last edited by BobBrews on 15 Aug 2012, 20:06, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 13 years ago
I would suggest the plastic wrap too. (ever mop a ceiling?)
---Todd
---Todd
WWBBD?
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 13 years ago
Many thanks for the replies fellas.
I think I will give the gladwrap a try.
Bobrews
Just out of interest, what sort of effect does fermcap have on head retention?
I think I will give the gladwrap a try.
Bobrews
Just out of interest, what sort of effect does fermcap have on head retention?
Post #6 made 13 years ago
grogmonster wrote:
Bobrews
Just out of interest, what sort of effect does fermcap have on head retention?
Product Details
An anti-foam agent that can be used during fermentation to eliminate messy blowoff. As soon as fermentation is over, this insoluble compound settles out and remains behind when the beer is racked. It will not affect the finished beers flavor, appearance or head retention. Can also be added during the boil to reduce the risk of boilovers. Use a few drops per gallon for boil, or two drops per gallon for fermentation. Comes in a one ounce eyedropper bottle. Keep refrigerated until use.
I use it and have no problems. It doesn't mean that you won't grow a extra leg twenty years from now?
http://www.northernbrewer.com/shop/fermcap-s-1-oz.html
Last edited by BobBrews on 17 Aug 2012, 20:36, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #7 made 13 years ago
Interesting.
If I grew a third leg from drinking home brew I reckon I'd get less grief from the Missus
Thx Bob brews
If I grew a third leg from drinking home brew I reckon I'd get less grief from the Missus
Thx Bob brews
Post #8 made 13 years ago
Or, you can take the opportunity to "top crop" (harvest) yeast. eg.grogmonster wrote:Interesting.
If I grew a third leg from drinking home brew I reckon I'd get less grief from the Missus
Thx Bob brews
http://karlisbeer.blogspot.com.au/2010/" onclick="window.open(this.href);return false; ... arboy.html
I am currently attempting the same with a WLP565 saison.
Cheers
Last edited by thylacine on 23 Aug 2012, 16:49, edited 3 times in total.
Post #9 made 13 years ago
thylacine wrote:
Or, you can take the opportunity to "top crop" (harvest) yeast. eg.
http://karlisbeer.blogspot.com.au/2010/" onclick="window.open(this.href);return false; ... arboy.html
I am currently attempting the same with a WLP565 saison.
Cheers
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Last edited by thylacine on 24 Aug 2012, 08:12, edited 3 times in total.
