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Old 01-09-2013, 12:17 AM   #1
ThirstyCajun
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Aug 2012
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I brewed my first big beer ( OG 1.086) in a long time last night. The kit came with dry yeast which I never use so 2 days before I made a stater (2cups H2O and 1/2 cup DME). I used a blow off tube knowing this 5gal. creature could over run my 6gal carboy. Anyway the thing took off like a rocket! I now have over a half gallon of settled foam (beer?) in my catch container and the fermentation is still speeding up. What can I do to settle this bad boy down? Or do I need to invest in a bigger fermenter? I hate to waste beer!

 
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Old 01-09-2013, 12:18 AM   #2
aiptasia
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Jul 2011
Them Scary Woods, FL
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Fermcap. 2 drops per gallon. Store it in the fridge.
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Old 01-09-2013, 12:31 AM   #3
germanmade84
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Oct 2012
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I take cap off and stir out bubble formation every 15 mins or so

 
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Old 01-09-2013, 01:03 AM   #4
sarsnik
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Oct 2010
Pennsylvania
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You normally don't need to make a starter for dried yeast. You can put it in warm water to check viability if your concerned.

 
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Old 01-09-2013, 01:33 AM   #5
tagz
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Making a starter out of dry yeast actually reduces viability. I know that probably doesn't help you at this point, but next time rehydrate in warm water.

 
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Old 01-09-2013, 01:54 AM   #6
aeviaanah
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Jul 2012
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Quote:
Originally Posted by tagz View Post
Making a starter out of dry yeast actually reduces viability. I know that probably doesn't help you at this point, but next time rehydrate in warm water.
I wasnt aware of this...why is this?
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Old 01-09-2013, 02:02 AM   #7
boscobeans
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Apr 2012
Schenectady, New York
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Quote:
Originally Posted by ThirstyCajun View Post
I brewed my first big beer ( OG 1.086) in a long time last night. The kit came with dry yeast which I never use so 2 days before I made a stater (2cups H2O and 1/2 cup DME). I used a blow off tube knowing this 5gal. creature could over run my 6gal carboy. Anyway the thing took off like a rocket! I now have over a half gallon of settled foam (beer?) in my catch container and the fermentation is still speeding up. What can I do to settle this bad boy down? Or do I need to invest in a bigger fermenter? I hate to waste beer!
What temperature is it fermenting at ?

bosco

 
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Old 01-09-2013, 02:48 AM   #8
ThirstyCajun
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Aug 2012
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Pitched at 78F, held @ 70F until fermentation started then brought it down to around 65F.

 
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Old 01-09-2013, 06:50 PM   #9
sarsnik
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Oct 2010
Pennsylvania
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Quote:
Originally Posted by aeviaanah View Post
I wasnt aware of this...why is this?
Starters are used to develop more cells. Dry yeast has enough cells already - they only need to be 'woken up' by putting in some warm water. Search for some information on rehydrating dry yeast.

 
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Old 01-10-2013, 12:51 PM   #10
ThirstyCajun
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Aug 2012
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Okay, so it finally settled down 48+ hours later and is slowly bubbling away. What are the long term affects of over pitching with way too munch yeast?

 
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