vasie
Well-Known Member
My recent brew schedule has allowed me to brew every two weeks--got some kegs to fill. This has afforded me the chance to pitch new wort on my previous batches yeast cake. On my last batch I pitched a 1.050 wort on a nice thick WLP001 yeast cake and that puppy took off in less that two hours! Damn, that must be a new landspeed record--at least for me. :rockin:
I had to move the fermenter directly into the bathtub filled with cold water to kept the temperature under control. Other than ruining my stick-on temperature strip, I think that all went well, though it was still a bit on the warm side ( around 75 ). I figure that If I leave this wort on the yeast for a month, my yeast army should be able to take down any Diecytl formed during those vigourous 48 hours of churning, burning, fermentation. Anyone else had one take off like this? Everyone figure that a month will be long enough to clean it up a bit?
I had to move the fermenter directly into the bathtub filled with cold water to kept the temperature under control. Other than ruining my stick-on temperature strip, I think that all went well, though it was still a bit on the warm side ( around 75 ). I figure that If I leave this wort on the yeast for a month, my yeast army should be able to take down any Diecytl formed during those vigourous 48 hours of churning, burning, fermentation. Anyone else had one take off like this? Everyone figure that a month will be long enough to clean it up a bit?