I'm not sure if I pitched to much yeast or if I just didn't leave enough room.
I gathered a quart of yeast cake into a mason jar. It was in my fridge for around two months. I used Mr. Malty to calculate the pitch rate. Since it was that old it suggested pitching 1300 ml which was more than I had so I pitched the whole quart.
48 hours later I had the lid pop off my 7 gallon fermenter. The first time I used this yeast it came pretty close to filling the head space up and got krausen into the air lock. This time the lid bowed out and popped off. I had to install a blow of tube and with the lid off I could see that the entire 3" of head space was filled with krausen. The lid has continued to bulge up even with the blow off tube installed. Now 4 days later the krausen is starting to die down.
This batch had an OG of this batch was .068. MY first batch was .58.
Anyone have similar experience with the 1332 strain?
Did I over pitch or does this yeast tend to do this?
I gathered a quart of yeast cake into a mason jar. It was in my fridge for around two months. I used Mr. Malty to calculate the pitch rate. Since it was that old it suggested pitching 1300 ml which was more than I had so I pitched the whole quart.
48 hours later I had the lid pop off my 7 gallon fermenter. The first time I used this yeast it came pretty close to filling the head space up and got krausen into the air lock. This time the lid bowed out and popped off. I had to install a blow of tube and with the lid off I could see that the entire 3" of head space was filled with krausen. The lid has continued to bulge up even with the blow off tube installed. Now 4 days later the krausen is starting to die down.
This batch had an OG of this batch was .068. MY first batch was .58.
Anyone have similar experience with the 1332 strain?
Did I over pitch or does this yeast tend to do this?