I know this is probably nothing. . .
well, here goes....
I brewed a schwarzbier yesterday (see my schwarzbier thread under Recipes/Ingredients for details).
I'm fermenting it in my lagering fridge at 46 degrees F. Its bubbling like mad. I split the batch into two 6.5 gallon carboys, used the same yeast. One is about one gallon more full than the other. That one is fermenting like mad, and is blowing out the top of my airlock something fierce. The other one doesn't seem to be fermenting so briskly. The krauesen is smaller, and the churning isn't so chaotic, much more what I 'd expect of a lager.
The other thing-- even though I chilled my fermenters to the 50's before pitching, they are both reading in the upper 50's, lower 60's on my fermentemp strip while active fermentation is going on, and they will not budge. I'd like them to be lower. The fridge is held constant at 46 with a Ranco controller.
I really wish I'd been able to ferment this in the conical, since being able to see the fermentation is worrying me a bit.
well, here goes....
I brewed a schwarzbier yesterday (see my schwarzbier thread under Recipes/Ingredients for details).
I'm fermenting it in my lagering fridge at 46 degrees F. Its bubbling like mad. I split the batch into two 6.5 gallon carboys, used the same yeast. One is about one gallon more full than the other. That one is fermenting like mad, and is blowing out the top of my airlock something fierce. The other one doesn't seem to be fermenting so briskly. The krauesen is smaller, and the churning isn't so chaotic, much more what I 'd expect of a lager.
The other thing-- even though I chilled my fermenters to the 50's before pitching, they are both reading in the upper 50's, lower 60's on my fermentemp strip while active fermentation is going on, and they will not budge. I'd like them to be lower. The fridge is held constant at 46 with a Ranco controller.
I really wish I'd been able to ferment this in the conical, since being able to see the fermentation is worrying me a bit.