Holy Crap, WYeast 3068! - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Holy Crap, WYeast 3068!

Reply
 
Thread Tools
Old 10-22-2007, 04:31 PM   #1
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts



I brewed a dunkel on Saturday, pitched my yeast in around 7 or 8PM? I used some washed Wyeast 3068. The starter went absolutely apesh*t so I expected a vigorous, mean fermentation. I woke up Sunday morning to see ZERO airlock activity and a clean airlock, no less (didn't have the right tube for a blow off, so expected the worst). I was a bit worried, "Why hasn't my fermentation even started yet? I pitched at about 75F the ENTIRE starter." There continued to be no airlock activity for the rest of the day, but what looked like the remainder of a krausen, so I decided not to worry too much.

Well, after giving it another day. This morning there was no airlock activity still, so I was a bit worried. I decided to take a gravity reading. ... 1.011!!! The fermentation is done? That means it was probably done in less than 12 hours after I pitched it. Absolutely unbelievable. OG was 1.042ish, possibly a little lower. Hydrometer sample tastes great

 
Reply With Quote
Old 10-22-2007, 06:45 PM   #2
brett
 
brett's Avatar
Recipes 
 
Aug 2007
Omaha, Nebraska
Posts: 290
Liked 5 Times on 1 Posts


What temperature did it ferment at?
__________________

Primary 1: House Ale (yay!)
Primary 2: empty
Primary 3: empty
Primary 4: empty
Bottle Conditioning: Apfelwein
Bottle Conditioning: Apfelwein + Blueberry
Kegged/Drinking: Partigyle Brown Ale
Conditioning: New House Barley Wine
Conditioning: Ghetto canned kit bitter (Surprisingly getting better w/ age)
Just Finished: Edwort's Apfelwein
Up next: More House Ale ?!?

 
Reply With Quote
Old 10-22-2007, 06:50 PM   #3
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


The ambient temp was 63, so I'm guess it got up to around 68 or so as the ferment started. It was obviously intense so it might have hit 70.

 
Reply With Quote
Old 10-22-2007, 06:51 PM   #4
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


It's actually started bubbling I just noticed, I hope it doesn't get much dryer! GEtting a bubble a second. very strange.

 
Reply With Quote
Old 10-22-2007, 07:04 PM   #5
StewJo
 
StewJo's Avatar
Recipes 
 
Feb 2006
Posts: 43

This sounds weird. I'm suspicious about your 1.011 reading -- is there anything that could have lead to a low reading?

I've had some very vigorous yeast is yeast starters, but when I pitch its like they're shocked by the new environment and take awhile to get going again. So I wouldn't be surprised by a delay in airlock activity. But I would be surprised by a complete fermentation in 12 hrs. Even fast fermentation tapers off.

 
Reply With Quote
Old 10-22-2007, 07:11 PM   #6
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Quote:
Originally Posted by StewJo
This sounds weird. I'm suspicious about your 1.011 reading -- is there anything that could have lead to a low reading?

I've had some very vigorous yeast is yeast starters, but when I pitch its like they're shocked by the new environment and take awhile to get going again. So I wouldn't be surprised by a delay in airlock activity. But I would be surprised by a complete fermentation in 12 hrs. Even fast fermentation tapers off.
I was suspicious as well, but I stared at the gravity reading, checked the temp of the beer, bounced the hydrometer around and let it settle again, sure enough, 1.011, almost seemed like 1.010 at times. The starter was absolutely nuts, blew off the airlock, blew krausen all over my wall, was nutttts.

 
Reply With Quote
Old 10-22-2007, 07:18 PM   #7
jdoiv
 
jdoiv's Avatar
Recipes 
 
Mar 2007
Nashville, TN
Posts: 1,152
Liked 1 Times on 1 Posts


I wouldn't worry about the airlock bubbling again. That could just be from a change in air pressure or CO2 off gassing. Could there have been a leak between the stopper and airlock that caused it not to bubble during the ferment? I would wait another day or two before bottling or kegging.
__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

 
Reply With Quote
Old 10-22-2007, 07:22 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,415
Liked 798 Times on 438 Posts


I've had multiple batches ferment out in (slightly) under 24 hours.

Especially when pitching a prior batch yeast cake.

 
Reply With Quote
Old 10-22-2007, 07:37 PM   #9
Ó Flannagáin
Registered User
Recipes 
 
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts


Quote:
Originally Posted by jdoiv
I wouldn't worry about the airlock bubbling again. That could just be from a change in air pressure or CO2 off gassing. Could there have been a leak between the stopper and airlock that caused it not to bubble during the ferment? I would wait another day or two before bottling or kegging.
I'm not gonna keg for at least a week longer, it may be a weizen, but I give even weizens at least 10-12 days before kegging.

It may have been a lose lid or something, but I thought I checked pretty goodf or that. Who knows? I'm happy it's gotten down this low, I know my mash temps are working

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3068 txag2007 Cider Forum 4 06-30-2009 12:27 AM
First Batch! With Wyeast 3068 SeamusMac Cider Forum 6 03-23-2009 11:30 PM
3068 wyeast 67coupe390 Recipes/Ingredients 9 06-05-2007 04:38 AM
Wyeast #3068 Weihenstephan JohnnyK68 Recipes/Ingredients 1 03-09-2007 12:41 AM
Wyeast 3056 vs 3068 jackmoe Recipes/Ingredients 5 05-22-2006 02:25 AM


Forum Jump