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Old 01-08-2013, 11:17 PM   #1
ThirstyCajun
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Default Monster Krausen!

I brewed my first big beer ( OG 1.086) in a long time last night. The kit came with dry yeast which I never use so 2 days before I made a stater (2cups H2O and 1/2 cup DME). I used a blow off tube knowing this 5gal. creature could over run my 6gal carboy. Anyway the thing took off like a rocket! I now have over a half gallon of settled foam (beer?) in my catch container and the fermentation is still speeding up. What can I do to settle this bad boy down? Or do I need to invest in a bigger fermenter? I hate to waste beer!

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Old 01-08-2013, 11:18 PM   #2
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Fermcap. 2 drops per gallon. Store it in the fridge.

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Old 01-08-2013, 11:31 PM   #3
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I take cap off and stir out bubble formation every 15 mins or so

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Old 01-09-2013, 12:03 AM   #4
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You normally don't need to make a starter for dried yeast. You can put it in warm water to check viability if your concerned.

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Old 01-09-2013, 12:33 AM   #5
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Making a starter out of dry yeast actually reduces viability. I know that probably doesn't help you at this point, but next time rehydrate in warm water.

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Old 01-09-2013, 12:54 AM   #6
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Quote:
Originally Posted by tagz View Post
Making a starter out of dry yeast actually reduces viability. I know that probably doesn't help you at this point, but next time rehydrate in warm water.
I wasnt aware of this...why is this?
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Old 01-09-2013, 01:02 AM   #7
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Quote:
Originally Posted by ThirstyCajun View Post
I brewed my first big beer ( OG 1.086) in a long time last night. The kit came with dry yeast which I never use so 2 days before I made a stater (2cups H2O and 1/2 cup DME). I used a blow off tube knowing this 5gal. creature could over run my 6gal carboy. Anyway the thing took off like a rocket! I now have over a half gallon of settled foam (beer?) in my catch container and the fermentation is still speeding up. What can I do to settle this bad boy down? Or do I need to invest in a bigger fermenter? I hate to waste beer!
What temperature is it fermenting at ?

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Old 01-09-2013, 01:48 AM   #8
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Pitched at 78F, held @ 70F until fermentation started then brought it down to around 65F.

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Old 01-09-2013, 05:50 PM   #9
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Quote:
Originally Posted by aeviaanah View Post
I wasnt aware of this...why is this?
Starters are used to develop more cells. Dry yeast has enough cells already - they only need to be 'woken up' by putting in some warm water. Search for some information on rehydrating dry yeast.
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Old 01-10-2013, 11:51 AM   #10
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Okay, so it finally settled down 48+ hours later and is slowly bubbling away. What are the long term affects of over pitching with way too munch yeast?

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