Hi all,
As per the title, this was my first time using that yeast with a porter beer that I wanted close to cookie flavour and with some residual sweetness and sugars. I also added a tiny bit of lactose.
The primary fermentation went really vigorous, never had anything producing so much foam before, 40% empty space in the fermenter was not enough...
My OG was at 1.096 and I fermented at 20°C.
Should soon rack in secondary fermenter with added raisins and cinnamon.
I am about to use it again in an amber beer for its low attenuation and wanted to know if I should expect such vigorous behaviour again. Thanks for your help.
Will post the result anyway
As per the title, this was my first time using that yeast with a porter beer that I wanted close to cookie flavour and with some residual sweetness and sugars. I also added a tiny bit of lactose.
The primary fermentation went really vigorous, never had anything producing so much foam before, 40% empty space in the fermenter was not enough...
My OG was at 1.096 and I fermented at 20°C.
Should soon rack in secondary fermenter with added raisins and cinnamon.
I am about to use it again in an amber beer for its low attenuation and wanted to know if I should expect such vigorous behaviour again. Thanks for your help.
Will post the result anyway