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Old 02-23-2013, 09:24 PM   #1
Danam404
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Default Massive Floating Yeast Cake

Ever seen anything like this?

Low gravity blonde pitched on a Nottingham cake about 48 hour ago. Woke up this morning after no activity yesterday and saw this interesting situation.


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Old 02-23-2013, 09:34 PM   #2
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Gotta blow off tube on that right? Thats a vigorous fermentation.


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Old 02-23-2013, 10:52 PM   #3
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Yep big ol blowoff. Never seen a cake that big sitting on top. It's probably 3 inches thick and almost the whole diameter of the carboy
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Old 02-23-2013, 11:11 PM   #4
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I have something similar happening on my belgian witbier. used belgian yeast from wyeast. never seen anything like it before. its not that big but its about a half inch. my thoughts would be that I pitched a pretty big starter and the yeasties didnt have a chance to flocculate to clear that top part since there was so much action underneath it?
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Old 02-24-2013, 03:35 AM   #5
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Unless you took out 2/3 to 3/4 or so of the yeast cake before placing a low-gravity wort on it, you probably way over-pitched. A big honkin full-size cake of Notty could likely handle an imperial stout.

Hope you have a blow-off tube on it and knock the temp down to about 60*F. Notty doesn't mind cooler temps (I've used it at 55*F with good activity), but is known to give off some yuckiness above 70*F.
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Old 02-24-2013, 04:55 AM   #6
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Quote:
Originally Posted by mdr5322 View Post
I have something similar happening on my belgian witbier. used belgian yeast from wyeast. never seen anything like it before. its not that big but its about a half inch. my thoughts would be that I pitched a pretty big starter and the yeasties didnt have a chance to flocculate to clear that top part since there was so much action underneath it?
Same thing on my belgian wit from wyeast. How's your airlock?
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Old 02-24-2013, 05:02 PM   #7
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So today the whole thing is broken up and fermenting like crazy. There's a bit of wheat in the blonde, seems like every time I brew with wheat I get vigorous fermentation.

I am of the school of thought that over-pitching is crap. It's a made up idea that some guy on here started pontificating on this forum or one like it, and eventually it became law. I pitch on full cakes all the time, haven't made a bad beer out of it yet.

The second batch I brewed right next to it, for example, was pitched on a full cake of s-04, and it's been quite tame. No blowoff tube needed.
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Old 02-24-2013, 05:04 PM   #8
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Here's what it looks like today
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Old 02-24-2013, 07:32 PM   #9
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Quote:
Originally Posted by 210_MMBrew View Post

Same thing on my belgian wit from wyeast. How's your airlock?
I had a case one time where I had brewed a wheat beer and had my bucket fermenter lid completely blow off. I dont think the airlock could keep up w the pace of the fermentation, since then i've been using a blowoff tube. both of those wheat beers have had VERY vigorous fermentations. the blow off in this last beer I mentioned was explosive almost.


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