American Wheat Problem

[upperNY01brewer]

Resenlty brewed my 6th brew this week, a American Style All Malt from True Brew. Everything went fine up until fermentation begun. Fermentation begun over night and by the time I arrived home from work the following day the carboy looked as if the yeast went on a frenzy. The carboy was filled with foam that had worked its way into the airlock. I removed the airlock cleaned it out and returned it to the stopper. Fermentation seemed to continue but was over within 24 hours. This was the first time I didnt use a dry yeast, I disolved the yeast in a 1/3 cup of cooled boiled water and pitched into the wort when it was below 90 degrees, so Im puzzled as to just what happened. This is the first problem Ive had with any of my brews, that is if this indeed is a problem. Any comments would be appreciated.

 

[KCBrewer]

It doesn't sound like anything out of the ordinary. A strong 1-2 day fermentation, then a quick drop off in activity is what I've experienced in most of my batches. Wait a few days and take a gravity reading.

 

[elkdog]

Wheat beers will do that. Sounds like you ought to rig up a blowoff tube for future brews.

 

[defenestrate]

yeah, thats a good thing. quick fermentation and no lag time are all pluses! just like elk dog said, blow off tube next time.

 

[likwidbliss]

I bought a 6.5 gallon carboy and a very large fermentation bucket for that very reason. I have done blow off tubes, but don't like having them all over the place. Since the bigger bucket and carboy, no blow off issues.

 

[jigidyjim]

Yah there's nothing wrong here, certain yeasts are more vigorous than others.

Question - what yeast did you use? You say you did not use a dry yeast, yet you dissolved it in water before pitching. I've never heard of dissolving a liquid yeast before.

 

[upperNY01brewer]

The yeast I used was a dry yeast from Muntons that required activation in water. Thanks for the replies guys Im going to proceed to secondary now that its sounds all is well.

 

[jturie]

I've made 2 wheat beers in my career. Both fermentations were absolute blowouts. It's the only time I've ever needed a blowoff tube, and I was using plastic buckets for fermentation.

 

[upperNY01brewer]

So I have to ask when using a blowoff tube do you still use a airlock ? Or is the blowoff tube sufficient for the escaping carbon dioxide gases from the fermentation vessel and still allow for a antiseptic environment.

 

[DrawTap88]

+1 to UpperNY's question. I had to use my first blow off tube this weekend and had never thought of asking that question.

 

[jturie]

The opposite end of the blowoff tube needs to be submerged in water. I use a gallon glass jug, but a pitcher or pot or anything will do. Once the fermentation settles down you can replace the blowoff tube with an airlock if you wish (I do), or you can leave the blowoff in place until the end.

 

[upperNY01brewer]

Thanks that answers that question.

 

[upperNY01brewer]

And well we are still on the subject, are there certain beer styles that are more prone to
blowouts such as my American Wheat did. Ive done mostly Imperial IPA's and a few stouts and have never experienced this in any if them.

 

[elkdog]

And well we are still on the subject, are there certain beer styles that are more prone to
blowouts such as my American Wheat did. Ive done mostly Imperial IPA's and a few stouts and have never experienced this in any if them.

Hefeweizen yeasts are known for blowouts, and my wheat beers have done it (maybe the same properties of yeast that give good head retention do the same for kreusen? I have no idea). Generally, big beers are more likely to blowout, as there is simply more fermentation happening. I haven't had one get the blowoff tube dirty in a long while, but I figure the tube going into a jar of water is the same as an airlock in principle, so I just use one on every brew.

 

[DrawTap88]

Thank you all for the replies and thank you UpperNY for asking some good questions.

 

[SevenPines]

Hefeweizen yeasts are known for blowouts, and my wheat beers have done it (maybe the same properties of yeast that give good head retention do the same for kreusen? I have no idea). Generally, big beers are more likely to blowout, as there is simply more fermentation happening. I haven't had one get the blowoff tube dirty in a long while, but I figure the tube going into a jar of water is the same as an airlock in principle, so I just use one on every brew.

i def agree with the hefewiezen.. if you try making one wait to you see the blow out on that effin beer. but yea i would start using a blow off regularly, i just put the end of the tube into a 2 liter pop bottle filled with water to save space