Big Arse Fermentation - why?
I had a huge blow the lid into the ceiling explosion last night of a Kolsch. (Yep, I know the beer will most likely be fine, even after a few hours open).
I was just curious as to what causes one beer to so rapidly ferment versus another? The OG was 1.050 and I used White Labs Kolsch yeast. I haven't had any fermentations like this, brewing larger or smaller beers (in gravity). Temp was 64.
Just curious as to why this one might have been so volatile? btw....partial mash style...
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI