dose this look normal for a yeast?

songe · Oct 26, 2013

Ok so im a newb at AG BIAB brewing.. and when i brewed belgian beer before... i had yeast and foam spewing out of the blowoff hose....

but with the triple fermenting now... WLP500... and well... it looks like literally **** on the top

sorry for bad photo... its night and phone is rubbish.. but you can see it quite good

stpug · Oct 26, 2013

That looks like my 3787 belgian yeast. And the krausen never does fall on mine

. I just have to rack from under it.

songe · Oct 26, 2013

ah.. Cause i never had yeast look like this. the 3787 belgian yeast.. is the "same" as the WLP500 i guess

Cider123 · Oct 26, 2013

How long has this been fermenting? I never even look at my beer until after 3 weeks in primary have passed. Some folks love to keep opening their fermenters and looking at it. You are going to worry yourself and make yourself frantic, and possibly invite a contamination.
It's a triple, let it sit for a while.

flars · Oct 26, 2013

Very healthy active ferment. Hold your temperature down and you will have a very nice tripel.

stpug · Oct 26, 2013

songe said:
ah.. Cause i never had yeast look like this. the 3787 belgian yeast [westmalle].. is the "same" as the WLP500 [chimay, I think] i guess

No, not the same strain, but "regionally speaking" they are very similar. WLP530 would be same in white labs (Westmalle). I feel that an important aspect is the source of these yeasts (i.e. the monks) and their common characteristics, thus the similar fermentations.

songe · Oct 26, 2013

Its a glass cardboy so i can see trough the glass

like i told earlyer.. its my first all grain.. i have 120 liters of beer kits under my belt and 5 gals of mead

its been a few days... but i was just worried that i ****ed things up.

At what temp should it ferment? its about 20c here at day and 18 at night. Too cold would make it an earthier tasting beer.. but what do they mean by that?

flars · Oct 26, 2013

songe said:
Its a glass cardboy so i can see trough the glass like i told earlyer.. its my first all grain.. i have 120 liters of beer kits under my belt and 5 gals of mead

its been a few days... but i was just worried that i ****ed things up.

At what temp should it ferment? its about 20c here at day and 18 at night. Too cold would make it an earthier tasting beer.. but what do they mean by that?

Hold your wort at 17°C to 18°C. Fermentation produces heat. An ambient temperture of 18°C could let your wort rise as high as 23°C. This temperature will produce off tastes.

songe · Oct 27, 2013

ok. i will set it at 10c in 2nd fermenter to clear it up a bit. Looks like fermentation has slown down quit a bit after 3 days.

dose this look normal for a yeast?

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dose this look normal for a yeast?

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