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Old 05-11-2010, 12:19 PM   #1
dedhedjed
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Default Starter Blow Off

Made a starter (WhiteLabs California Ale) Sunday night in a 2L growler and I woke up this morning, and had a full head of krausen that was bubbling out of my airlock. I never expected to need a blow off tube for a starter...

I left about an inch or so head space below the neck of the growler, but apparently that wasn't enough.

Lesson learned.


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Old 05-11-2010, 03:13 PM   #2
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Wait, where was the top of the liquid?

An inch from the top of the growler itself, or an inch from where the growler starts to taper in?

A better question, how big was your starter? volume and gravity.

Ive always made a 1L 1.040 starter in a 2L flask on a stir plate and never had krausen rise above the 1.25L mark.

At least you know you'll have a nice fermentation when you pitch


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Old 05-11-2010, 03:49 PM   #3
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It was an inch below where the neck of the growler begins. The gravity was around 1.45 or so...I did not use a stir plate, but was shaking vigorously every chance I got...I guess I got that fermentation kicking.
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Old 05-11-2010, 03:50 PM   #4
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I can't wait to hear how your brew turns out after using this starter. What are you making?
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Old 05-11-2010, 03:53 PM   #5
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Quote:
Originally Posted by dedhedjed View Post
It was an inch below where the neck of the growler begins. The gravity was around 1.45 or so...I did not use a stir plate, but was shaking vigorously every chance I got...I guess I got that fermentation kicking.
I had a 2L wine bottle with a 1L starter in it. When I would shake it the krausen always grew insanely and lots of CO2 was released (blew the foil top off once). Maybe it happened then?
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Old 05-11-2010, 04:04 PM   #6
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I gave it some good shaking before I went to bed, and it of course bubbled like crazy, but I have a thick krausen today.

I'm brewing an original Double IPA partial mash with it that has an estimated OG of around 1.075 or so (modest for a DIPA, I know)...I ought to have plenty of yeast cells to get this guy going. Hoping to brew tomorrow night. With all of my other starters I have refrigerated and decanted, and I hope to do the same if this active fermentation slows anytime soon. I'd rather not pitch 2L of oxidized starter...


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