HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Yeast question
LinkBack Thread Tools
Old 07-07-2006, 09:50 PM   #1
barside laundry
Feedback Score: 0 reviews
Join Date: Sep 2005
Location: lancaster, pa
Posts: 62
Default Yeast question

As some of you may remember I made an Imperial Stout 8 days ago. The OG was 1096. 2 days before I brewed I made a yeast starter (1000ml), which ended up after the boil and ferment as about 400ml of liquid and a good 1/2 inch of yeast sediment on the bottom. Looking back I should have made a bigger starter and maybe even doubled it. Anyway, I drained the kettle through the cf chiller and began aeration with a pump and stone for about 10 minutes, I had to stop because the foam started to overflow the carboy. I used a 6 gallon carboy and had about 6 inches of head space. I swirled the flask of starter and pitched it at 74 degrees. I used a blow off hose because I thought this thing would go nuts but it didn't. It started fermenting in about 5 hours and was going strong for about 5 days but never foamed up through the hose like I thought it would. The bubbling has slowed to one burp a minute on the 8th day and there is still about 2 inches of thick krausen on top. Oh yeah, it was American Ale yeast. Should I let it go another week or rack it now? Will all the foam (krausen) disapear when fermentation is complete? I would not be concerned about it if I had pitched a bigger starter, 300-400ml just does not seem like enough for a 11-13 percenter!

Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout

Tap 2: none

Primary: Bavarian Dunkel
Secondary: Victory Hop Devil

"That rug really tied the room together, did it not?"
barside laundry is offline
Reply With Quote Quick reply to this message
Old 07-08-2006, 01:23 AM   #2
Feedback Score: 0 reviews
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 858
Liked 2 Times on 2 Posts


You're fine. I'd let it go until the bubbling has pretty much stopped, then rack it to secondary. Your fermentation started pretty quick, and that's what counts. I made a 1.100 Imperial stout that I left in primary for about 2 weeks before it had fermented out.

alemonkey is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast question + bottling question kansastransplantvictim Beginners Beer Brewing Forum 2 09-30-2009 04:14 AM
Yeast starter and yeast cake question BrosBrew Beginners Beer Brewing Forum 10 04-03-2009 08:32 PM
A question about Coriander in a porter and another question about yeast tired Recipes/Ingredients 7 01-28-2009 10:55 PM
Yeast starter with expired yeast - question rockout Beginners Beer Brewing Forum 10 05-20-2008 03:49 PM
Yeast and Yeast Starter Question jerryodom Recipes/Ingredients 3 09-15-2007 08:19 PM

Newest Threads