alexsaunders
Member
Hello All,
I'm an extract brewer and I recently began to follow Mr. Malty's pitching rates for my brews. I've got a few questions that I hope you might shed some light on:
1) I'm pitching 2 - 3 vials of liquid yeast for the various brews, following Jamil's instructions. Not ready to make starters yet. Within two - three days I'm getting krausen moving out of the carboy, through the blow-off tube and into my "sanitation pail".
It is happening with each brew (IPA @ 68°F, Stout @ 67°F and 2 Hefeweizens @ 62°F). My fermentation is monitored with a love controller, the thermometer taped to the carboy wall, so I'm fairly confident about the temps.
Is it alright to have such a vigorous fermentation or am I producing too many esters and losing hop flavor (at least in the IPA) with it being this active?
2) How often should I be cleaning out the "sanitation pail" at the end of the blow-off tubes? It is now filled with a yeasty, foamy slurry (that doesn't smell half bad).
3) Am I doing something wrong to have this strong a fermentation each time? Should I examine my temps a little closer? Aerate less (I can't believe that that is the problem)? Everything is tasting pretty good (the IPA is a little underwhelming) so perhaps I need to just RAHAHB.
Thanks,
Alex
I'm an extract brewer and I recently began to follow Mr. Malty's pitching rates for my brews. I've got a few questions that I hope you might shed some light on:
1) I'm pitching 2 - 3 vials of liquid yeast for the various brews, following Jamil's instructions. Not ready to make starters yet. Within two - three days I'm getting krausen moving out of the carboy, through the blow-off tube and into my "sanitation pail".
It is happening with each brew (IPA @ 68°F, Stout @ 67°F and 2 Hefeweizens @ 62°F). My fermentation is monitored with a love controller, the thermometer taped to the carboy wall, so I'm fairly confident about the temps.
Is it alright to have such a vigorous fermentation or am I producing too many esters and losing hop flavor (at least in the IPA) with it being this active?
2) How often should I be cleaning out the "sanitation pail" at the end of the blow-off tubes? It is now filled with a yeasty, foamy slurry (that doesn't smell half bad).
3) Am I doing something wrong to have this strong a fermentation each time? Should I examine my temps a little closer? Aerate less (I can't believe that that is the problem)? Everything is tasting pretty good (the IPA is a little underwhelming) so perhaps I need to just RAHAHB.
Thanks,
Alex