Hi folks. I'm a brand new member to this forum but have been reading here for a while and have been amazed at and grateful for the depth of experience and knowledge here. I have been brewing with varying frequency for quite a few years, but am finally stepping up the game a bit. I mostly did extract + specialty grain kits or extract recipes before, but now I am partial mashing, did my first AG a few weeks back, and am doing yeast starters now also.
In hindsight, I'm kicking myself for not doing more starters all along, but I guess I was tuning out the advice because my beers all tasted great to me.
Anyway, to get the point, I thought I'd just share a fun little event that happened today. After making a 1L starter with Wyeast 3278 last night, I returned home from work and (not having a stir plate yet) gave it a good shake. And covered myself in a massive eruption of yeasty worty foam!
Thankfully, I didn't lose it all, so hopefully I can build it back up and use it for my first lambic-style. I figure it'll all be fine. I've learned to relax. And now I've also learned to use a more gentle touch with my starters! Not that all of you don't know this already, of course, just sharing my foam explosion with you.
Kegged: Emerald Isle Irish Red, 2nd Crack Peace Coffee Stout
In Bottles: Oatmeal Stout, Saison de Noel, Foolhardy Porter, Kinderweisse, Chinook IPA, Independence Wheat, Stellar Pilsner, Unblended Lambic, 3-6-9 APA, Extra Lying Stout, Dr. Maltinator, Hellfire Rauch, Export D'Esprit, Declination Roggenbier, Left Town Brown Dubbel, Papa's Bier (patersbier), Not The Moose Brown Ale, Derelict Strong Ale, Rookie Card Pale Ale, Koma Coffee Chocolate Stout