This happened to be my first AG batch ( side note I hit all my numbers and efficency's dead on ) and I choose to do a hefeweizen using White labs Wlp300. My question to brewers more knowledgable than myself is this. I have never ever ever in any extract or partial mash beer I've made ever had a more crazy fermentation. I completely understand about motion in the carboy but I swear it looks like pizza dough huge bulbous clumps of dough flying around the carboy and I don't mean a few I mean thousands. I'm kinda worried as I've never seen this extreme action before is this normal with this strain ? or is it because of the wheat content ? how do I get this strained out at bottling time assuming it's a low floculating yeast ? any input is greatly appreciated.
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