morrasy
Member
Well I cooked up a batch of Weissbier on Saturday. By Sunday morning I had beer all over my floor because I didn't hook up a blow off tube, I just put an airlock on it thinking it wouldn't start overflowing for at least 48 hours. But by Monday morning I have hardly any activity, maybe 1 bubble through the airlock every 60 seconds. I haven't checked the gravity after pitching but I haven't experienced this before, such a quick activation of the yeast and then such a fast drop off. Has anyone seen this? Is this a sign of possible contamination for it to reside so quickly? I'm using Wyeast 1010 am wheat for the first time.