My last batch that I did showed some odd fermentation characteristics I have not seen before. I brewed it on 14 August, pitched yeast at 74F. The next morning the temp was 66F and there was a noticeable krausen, ~1.5 inches. The 16th the krausen has lessened considerably and temp was still 66F. I (mistakenly) assumed the major fermentation had taken place since the krausen had died down.
I did not check again until the 20th. By that time, the temp was still 66F, but there was residue for what appeared to be rather explosive fermentation, almost to the airlock. The OG was 1.075, with about 1/3 fermentables coming from honey and brown sugar.
Anyone have any similar experience to this? My previous brews have gotten this explosive in high fermentation, but I never noticed an initial period that died down before things really took off.
I did not check again until the 20th. By that time, the temp was still 66F, but there was residue for what appeared to be rather explosive fermentation, almost to the airlock. The OG was 1.075, with about 1/3 fermentables coming from honey and brown sugar.
Anyone have any similar experience to this? My previous brews have gotten this explosive in high fermentation, but I never noticed an initial period that died down before things really took off.