First time yeast starter Help - Page 2

**nate456789** · 11-05-2011, 07:02 AM

Quote:

Originally Posted by DarkPhyre

also use http://yeastcalc.summitwoodwork.com/ instead of beer smith, IMO.

Very nice Calc.
This one makes more sense to me then the other ones I have used. I have an old smack pack and this tool calculated the optimum growth. In 3 steps it would be back to solid usable count. Very clear on what you need to do for growing your yeast.
I wish I could get it for my phone.

Jaybrew226 · 11-06-2011, 02:38 PM

Fermentation took off a lot quicker than my last batch. I checked in on it at around 7:30pm last night and it had a nice Krausen and at midnight the foam was coming up into the airlock. I transitioned to a blow off tube and woke up to the picture below. Should I change the water on this?

I would imagine the water is getting fairly thick. The water level increased a bit and I've been trying to keep the end about 1 inch under the water level of the milk jug. Any suggestions here?

**Sulli** · 11-06-2011, 03:09 PM

heh heh, looks like you had plenty O' yeast. Just out of curiosity, what temperature is that fermenting at?
I'd change the water, if not just to keep the mess down.

Jaybrew226 · 11-06-2011, 05:10 PM

That was another issue I had. I cooled my partial boil of 2.5gal down to 98F and added my top off water which only brought down the total temp to 79-80F. I plugged the carboy and waited for about an hour to see what the temp dropped to and it was only down a couple degrees. So I pitched the yeast at 76-78F. I would of preferred 70-72F as that is the temperature of my bathroom. The fermometer now stays 74F. I don't like the guessing aspect of a partial boil's final temperature, which makes me consider doing full extract boils.

TzeentchPlayer · 11-06-2011, 05:47 PM

To make sure I get my temps down quick I always put a gallon of water in the fridge when my brewday starts. Then I use this as the last gallon of top up water and it gets temps down well. It may cool it lower than I'd like but its better to be too cool than too hot IMO.

Jaybrew226 · 11-06-2011, 05:57 PM

This was a recipe kit for a Portland Style Hefeweizen. I have two questions... after the aggressive fermentation subsides would you leave the blow off tube like I have it or move back to a standard air lock?

Second, since this is a Hefeweizen and its suppose to be cloudy I don't see much use for a secondary carboy. Should I leave it in the primary for 2 weeks then bottle? Any advice?

**Sulli** · 11-06-2011, 06:23 PM

I like to pull the blow-off tube, just for the sake of cleanliness.
2 weeks in primary and straight to bottles sounds about right to me.