I've done almost 15 batches now, and this was the first time I've seen anything like this. I did a PM variation of BierMuncher's SWMBO slayer with the same grains. I used washed WLP 400 yeast, first time using washed yeast...and that, of course, added to my nerves.
I made a 1L starter with the washed yeast, and the krausen/foam was crazy on the starter after 24 hours, so I pitched the entire 1L into my cooled wort and attached a blow off tube. When I do a starter, I always see activity in 12 hours but this was doing nothing after 36 hours. I had an extra packet of dry Nottingham in the fridge so I wanted to throw it in there. I was convinced that there wasn't enough yeast in my "booming" starter.
I lifted the lid on my bucket and behold: there was about 2-3 inches of thick foam/krausen rising up! Woah! Didn't think that was going to be there...
I ended up pitching about half the packet of Dry Nottingham anyway - was this overkill?
I made a 1L starter with the washed yeast, and the krausen/foam was crazy on the starter after 24 hours, so I pitched the entire 1L into my cooled wort and attached a blow off tube. When I do a starter, I always see activity in 12 hours but this was doing nothing after 36 hours. I had an extra packet of dry Nottingham in the fridge so I wanted to throw it in there. I was convinced that there wasn't enough yeast in my "booming" starter.
I lifted the lid on my bucket and behold: there was about 2-3 inches of thick foam/krausen rising up! Woah! Didn't think that was going to be there...
I ended up pitching about half the packet of Dry Nottingham anyway - was this overkill?