Originally Posted by Paulgs3
Came home from work and it blew up again! This yeast is crazy!! Better be kicking out some damn good beer with all of the mess its making.
I don't see the problem, love the yeasties,
respect the yeasties, at least they are working hard for you, beats a stuck fermentation.
Also if it is actively fermenting like that there is little to no chance of infection creeping in even though the vessel was uncovered. I saw an episode of brewingtv where they went to a brewery that used open fermentation, they said the fermentation was only open while there was a krausen as this provided a effective block, all that CO2 being given off stopped bacteria/wild yeast from getting to the wort. Sanitize the opening and put a airlock/blowoff tube on and all is good (aside from the mess).
On how long to leave a starter, I have seen an interesting article showing yeast numbers in a starter and a lot of really good information about yeast growth etc etchttp://maltosefalcons.com/tech/yeast...-and-practices
The long and the short of it all the graphs I look at showed around 24-36 hrs there is little growth in number. The reason there is lag time is due to the yeast needing time to acclimatize to the wort and multiply sufficiently to do the job of fermenting all the wort into beer.