Must have been a vigorous fermentation - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Must have been a vigorous fermentation

Reply
 
Thread Tools
Old 04-10-2009, 09:44 PM   #1
G-E-R-M-A-N
Recipes 
 
Dec 2006
Houston
Posts: 254
Liked 1 Times on 1 Posts



Ok so after working out my issues and getting my Herms system in order, I wound up brewing a Düsseldorf alt beer.

It appeared to be a dark amber when going into the boiling pot, but was much darker after getting into fermentor. I wound up getting 1.051 final gravity before pitching yeast. I had made a starter previously, and I am guessing it payed off, because the airlock was bubbling very fast yesterday.


Today after work I come to take a peak , and noticed that the wort had bubbled out of the airlock, and found the inner piece of the airlock on the floor of the fridge. I have brewed a heff with an blow off hose , but was not expecting this.

Opinions on color and fermentation would be good.

 
Reply With Quote
Old 04-11-2009, 01:28 AM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


It doesn't count as a vigorous fermentation if you don't have to mop the ceiling.

Any idea how hot it got?
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 04-11-2009, 03:58 AM   #3
WBC
 
WBC's Avatar
Recipes 
 
Jun 2007
La Puente, CA, California
Posts: 2,164
Liked 8 Times on 8 Posts


Depending on the yeast you can keep the temperature as low as the yeast will work at. For Nottingham I ferment at 60F to 62F (not air temperature) and then none of the krausen comes out. I do use a blow off tube though as it could overflow with a higher gravity brew.
__________________
Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”

 
Reply With Quote
Old 04-11-2009, 02:43 PM   #4
G-E-R-M-A-N
Recipes 
 
Dec 2006
Houston
Posts: 254
Liked 1 Times on 1 Posts


Quote:
Originally Posted by david_42 View Post
It doesn't count as a vigorous fermentation if you don't have to mop the ceiling.

Any idea how hot it got?
Not sure on how hot things got. I am controlling fridge temp via johnson controller probe taped on the front of fermentor. I have my temp set at 65-66. I am using wyeast 1007 I believe.

Quote:
Originally Posted by WBC View Post
Depending on the yeast you can keep the temperature as low as the yeast will work at. For Nottingham I ferment at 60F to 62F (not air temperature) and then none of the krausen comes out. I do use a blow off tube though as it could overflow with a higher gravity brew.
I had considered using a blowoff but can never get them clean after brewing. The krausen part is a real bitch to clean when it is dried on to anything. (even with pbw.)

Reason: hjhjkh

 
Reply With Quote
Old 04-11-2009, 04:09 PM   #5
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Should be ok then.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 04-11-2009, 10:43 PM   #6
bendavanza
 
bendavanza's Avatar
Recipes 
 
Aug 2008
Oak CLiff, TX
Posts: 2,218
Liked 18 Times on 16 Posts


Soak blowoff tubes in hot oxyclean or (better) beer line cleaner, the crud comes right off.
I hated them until I found BLC.

 
Reply With Quote
Old 04-12-2009, 03:56 AM   #7
MacBruver
 
MacBruver's Avatar
Recipes 
 
Feb 2009
Orange County, CA
Posts: 616
Liked 7 Times on 7 Posts


Yep, oxyclean works wonders. I had some serious crud on the blowoff tube from my belgian pale ale, and it all came off within a couple minutes with oxyclean.
__________________
Primary:
Secondary: Bee Cave Robust Porter (with coconut)
Kegged: Cascade/Citra Amber Ale

 
Reply With Quote
Old 04-12-2009, 06:12 AM   #8
WBC
 
WBC's Avatar
Recipes 
 
Jun 2007
La Puente, CA, California
Posts: 2,164
Liked 8 Times on 8 Posts


G-e-r-m-a-n,

The yeast is able to go as low as 55F. Why 65F?

The lower the temperature the better the beer and the less violent the fermentation.

SPECS:
Origin: Wyeast 1007
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
__________________
Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor


“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”

 
Reply With Quote
Old 04-12-2009, 12:03 PM   #9
Donthoseme
Recipes 
 
Jan 2007
Anchorage, AK
Posts: 339
Liked 4 Times on 4 Posts


Yes i was under the impression for an Alt that it's fermented much cooler than normal ales to get that "altish" character.
__________________
Zombie Brewing Co.

UNDEAD Dunkelweise
Baby Bryce Barleywine
1st Anniversary Ale (Imperial Porter)
Night of The Living Dead Ale (belgian porter) (DECEASED)
Dawn of The Dead Ale (Belgial IPA)(DECEASED)
The Omega Ale (Quad)(DECEASED)

 
Reply With Quote
Old 04-12-2009, 03:37 PM   #10
G-E-R-M-A-N
Recipes 
 
Dec 2006
Houston
Posts: 254
Liked 1 Times on 1 Posts


Well damn I will lower it down then slowly. I did not know that it would affect it like that. Man I feel like I missed the boat here! I just went by what beersmith said to keep temp at.


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First all grain - vigorous fermentation BorderBrewin All Grain & Partial Mash Brewing 12 11-25-2008 05:08 PM
Vigorous fermentation, but slowwwwww scottfro General Beer Discussion 4 11-19-2008 04:13 PM
Vigorous Fermentation kaplanfx Beginners Beer Brewing Forum 2 09-23-2008 09:08 PM
highly vigorous fermentation slim chillingsworth Beginners Beer Brewing Forum 2 03-06-2008 05:56 PM
Vigorous Fermentation? The Bone2 Beginners Beer Brewing Forum 4 12-13-2007 05:40 PM


Forum Jump