Morrey
Well-Known Member
Following the advice of knowledgeable HBT members, I made a 1.040 starter on stir plate with a tiny dimple instead of a vortex as to limit O2 exposure which can influence a vinegar ester. On the plate for one full week, the starter had a very nice almost fruit like aroma along with the typical yeasty smells we know should be there.
The wort was 1.055 and I pitched the 1L starter when temp was at 75F. White Labs calls for this yeast to be at 85F, but I set my fermenter belt for 80F anticipating active fermentation to drive the temps up slightly which it did....82.5F is what I am currently reading.
From what I have heard, using this yeast in primary can take up to 3 weeks, possibly 4 to fully attenuate. BUT, today is less than 48 hours in and my BO tube is constantly off gassing. Not a bubble....more like a continual burst. Humm. I have gone from 1.055 down to 1.025 in less than 48 hours.
I was VERY careful as always to clean my gear with overnight PBW soaks followed by extended Star San soaks on brew day. I was careful the entire process, but I feel this yeast is behaving like sacch.
Since I am a first time Brett C in primary user, is this normal behavior? I know Brett is slow in secondary following sacch due to limited sugars left behind. So with a full sugar load to munch on...is this yeast going as expected?
The wort was 1.055 and I pitched the 1L starter when temp was at 75F. White Labs calls for this yeast to be at 85F, but I set my fermenter belt for 80F anticipating active fermentation to drive the temps up slightly which it did....82.5F is what I am currently reading.
From what I have heard, using this yeast in primary can take up to 3 weeks, possibly 4 to fully attenuate. BUT, today is less than 48 hours in and my BO tube is constantly off gassing. Not a bubble....more like a continual burst. Humm. I have gone from 1.055 down to 1.025 in less than 48 hours.
I was VERY careful as always to clean my gear with overnight PBW soaks followed by extended Star San soaks on brew day. I was careful the entire process, but I feel this yeast is behaving like sacch.
Since I am a first time Brett C in primary user, is this normal behavior? I know Brett is slow in secondary following sacch due to limited sugars left behind. So with a full sugar load to munch on...is this yeast going as expected?