mappler

Recipes 

I brewed a Magic Hat #9 clone 2 days go. I pitched a full vial of White Labs WLP022 yeast. Fermentation has been vigorous. I am fermenting it in a 6.5 gallon carboy. At about 18 hours after pitching, I removed the airlock and switched to a blowoff tube due to enormous volumes of krausen being pushed out the top. 48 hours later and it is still pushing foam and material out the top!
Fermenting ambient temp started at 73, and is currently 68.

My question is, did I do anything wrong? Should I to have pitched the entire vial or something less? This is only my second brew.

Thanks,
Matt

luke2080

Recipes 

Only one vial, you probably underpitched. What was the OG?

Also, your fermenting temp started a bit high, which would have helped it take off but may cause a few esters for you.

But no, that went about right. Alsways use blow off tubes for the first week of fermentation. Fermentation can and will be crazy when it wants!

Kokopuff829

Recipes 

Actually you probably pitched less than you should have because it is advised that you use a starter with liquid yeast. But everything should be fine since you have s vigorous fermentation.

mappler

Recipes 

OG was 1.056

There was a note on the vial that said to start fermentation above 70 degrees, so I kept it in a warmer part of the house. My basement is 61-63 degrees this time of year, so I decided not to put it down there just based on that note.

Starter....I read that chapter and promptly forgot about it. I'll remember to do that next time.

Thanks for the information. We are enjoying watching the science experiment!

MuchoGusto

Recipes 

I use White Labs and they don't advise using a starter because their yeast is in liquid form.

MuchoGusto

Recipes 

You're fine. After you pitch the yeast and before visible fermentation occurs the yeast are in a "lag" phase. It's a normal part of the yeasts' life cycle. White Labs recommends leaving the wort at 70-75 degrees to start fermentation faster as there are very little off flavors that are produced during this phase. Once fermentation starts cool the wort down to the recommended temp for the yeast which is the temp of the wort and not the ambient temp. Fermentation produces heat anywhere from 5-10 degrees above ambient temperature.

http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdf

keweenaw

Recipes 

http://www.whitelabs.com/beer/homebrew_FAQ.html

The white labs FAQ recommends a starter for all beers over 1.060 OG or if the yeast is a little old. Some authors recommend starters for even lower OG beers. The general idea is that yeast that need to work harder tend to create more off flavors. That said, not using a starter will still create beer in 99% of cases.

NordeastBrewer77

Recipes 

i thought that starters were s'posed to be made when using liquid? i believe that's the general consensus around here, at least. it's dry that i've heard is better to not make a starter with. the exception here being when the dry has been washed and is thus in fact a liquid yeast culture.

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pabloj13

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False. They don't advise making a starter because they want their product to seem as hassle free as possible.

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NordeastBrewer77

Recipes 

exactly. same with Wy. they market their products as easy and ready to use, thus the 'direct pitch activator'. most of us know that a starter is needed with these products, and make them. even Chris White, owner of White Labs wrote that a starter is needed when using liquid yeast cultures, even his liquid yeast cultures, to ensure viability and a proper pitch rate.

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