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Old 10-07-2006, 02:41 PM   #1
QuietKeith
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Default Belgian Triple - Is a blowoff inevitable?

I'm getting ready to start a Belgian Triple, but am concerned about the primary fermentation stalling out. While doing the shopping, I'll pick up an extra smack-pack of yeast (Wyeast Belgian Abbey), and will do a starter to give the yeast a head start.

I was planning on pitching both packs of yeast on brewing day - but it seems like adding that much yeast to that much malt is guaranteed to cause a big blow off.

Would it be better to hang on to the second yeast pack, and pitch it once the first round of primary fermentation slows down?


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Old 10-07-2006, 03:45 PM   #2
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If you make a sizable starter (~3/4-1 gallon) with the first yeast there will be no reason for the second yeast. Providing, of course, the first yeast is also a high ABV tolerant yeast.

Blow off is a definite possibility, although you didn't list your equipment, so maybe not. It all depends on if you have enough head space in your primary. I'd be ready for it though!




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Old 10-07-2006, 05:15 PM   #3
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I use a six-gallon plastic fermenter. With 5 1/2 gallons of wort there's about six inches of expansion space. I use a typical three piece airlock, don't have a blow-off setup.

When I have a vigorous ferment going with a medium-weight brew, I'll get some foam touching the bottom of the lid, but haven't had any problems with actual blow-off (which I did with a five-gallon fermenter, blowing the airlock right off the lid!)

Thanks for the advice. I'll probably stick with a good starter and hold off buying the second pouch of yeast unless neeeded.
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Old 10-07-2006, 05:48 PM   #4
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Cool the wort to the low end of the yeast's temperature range before pitching. This will slow the initial fermentation.
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