jakeshivers
Active Member
Hey, I just brewed my second batch. The yeast seems to be behaving differently than my first batch.
Batch 1 (Belgian trippel)- slow start, blew consistant bubbles for about a week. I used a smack pack, but didn't smack it until about 10 minutes before my pitch. I pitched this yeast at ~ 65*
Batch 2 (irish red) - this time I smacked the yeast pack as I was leaving the brew shop. I checked on it before I went to bed and I already had krausen near the top of my 6 gal carboy. Within a day, the bubbles decreased substantially. There are still bubbles, but not a steady flow like batch 1. I pitched this yeast at ~ 75 - 80*
Is batch two normal?
Batch 1 (Belgian trippel)- slow start, blew consistant bubbles for about a week. I used a smack pack, but didn't smack it until about 10 minutes before my pitch. I pitched this yeast at ~ 65*
Batch 2 (irish red) - this time I smacked the yeast pack as I was leaving the brew shop. I checked on it before I went to bed and I already had krausen near the top of my 6 gal carboy. Within a day, the bubbles decreased substantially. There are still bubbles, but not a steady flow like batch 1. I pitched this yeast at ~ 75 - 80*
Is batch two normal?