This blow off experience may not be unbelievable to most of you who have been brewing for a long time, but for me, it is absolutely incredible!
Yesterday I brewed my first RIS from a B3 kit (1.090 OG). At about 6:00pm I transferred my cooled wort (60˚F) onto a previous yeast cake from a 1.060 OG creme stout, which had a 2000ml starter made from Wyeast 1098, I think, that I racked to a secondary earlier in the day. I used a stone and pure O2 for about 2 minutes, and then again 2 hours later for about 2 minutes. By 10:00pm I already had a furious blow off in progress. Foam control drops were used. I can't even imagine what it would be like had I not used the foam control drops!
I got up this morning to find that my 1 gallon jug filled 1/3 of the way with water that I was using for my blow off container was now filled up about 2/3 of the way! It is apparent that there is now a strong fermentation going on in my blow off bottle! I can see yeast actively swirling around and a very thick krausen has formed! I will add that the ambient temp in my cellar is 64˚F and with the help of my swap cooler the fermenter is sitting at a comfortable 68˚F. I am just slightly saddened by the loss in volume that I am experiencing from this violent blow off, but I am at the same time, optimistic that I will have good attenuation.
I'm not really asking a specific question, but would appreciate any thoughts or comments with regard to your experiences with such violent blow offs. Thanks.
John
Yesterday I brewed my first RIS from a B3 kit (1.090 OG). At about 6:00pm I transferred my cooled wort (60˚F) onto a previous yeast cake from a 1.060 OG creme stout, which had a 2000ml starter made from Wyeast 1098, I think, that I racked to a secondary earlier in the day. I used a stone and pure O2 for about 2 minutes, and then again 2 hours later for about 2 minutes. By 10:00pm I already had a furious blow off in progress. Foam control drops were used. I can't even imagine what it would be like had I not used the foam control drops!
I got up this morning to find that my 1 gallon jug filled 1/3 of the way with water that I was using for my blow off container was now filled up about 2/3 of the way! It is apparent that there is now a strong fermentation going on in my blow off bottle! I can see yeast actively swirling around and a very thick krausen has formed! I will add that the ambient temp in my cellar is 64˚F and with the help of my swap cooler the fermenter is sitting at a comfortable 68˚F. I am just slightly saddened by the loss in volume that I am experiencing from this violent blow off, but I am at the same time, optimistic that I will have good attenuation.
I'm not really asking a specific question, but would appreciate any thoughts or comments with regard to your experiences with such violent blow offs. Thanks.
John
