Just brewed Cheesefood's cream ale yesterday and this thing is going crazy! I had to setup a blow off this morning because I was starting to see some krausen in the airlock. 3hrs later the tube is working but there is a lot of foam going through it and the catch jar I'm using is a nice golden color and foamy.
My question is, what variables cause this? This is the second time I've made it and the first time, I never had a spot in the airlock the entire time. This one is a little bit warmer, about 4 degrees (71 degree room, bucket reads 4 degrees warmer from fermentation) so maybe that's why. Here is the recipe I used. http://www.homebrewtalk.com/f12/cara...435/#post19258
I did do a starter (3/4 cup DME + 6 cups of water) for about 24 hrs, had a real nice head when I pitched. I also did add about 1/2 - 3/4 tsp of WYeast Nutrient at 10min left of boil so maybe that has something to do with it also. One thing is for sure, they are very happy yeasties!