Hello and thanks for reading, I recently brewed using washed yeast and a yeast starter, my first time doing both. The yeast is Wyeast 1056 American Ale, I pitched it at 80 degrees into a glass 6 gallon carboy and controled temperature using chest freezer with a Johnson Controls Digital thermostat set at 70 degrees with a 1 degree diferential. I work long shifts and when I came home to check my brew 24 hours later and it was at 69 degrees. I opened the fermentation chamber and found that the beer had experienced blowoff. I have the sensor for the thermostat stuck to the carboy between a gel freezer pack to help with keping an accurate fermentation temperature.
I am still wondering why I experienced blowoff? Did I pitch too much yeast from my starter? I swear that I have a ton of viable yeast in my washed jars, for more than I have seen on other posts with washed yeast, I have washed the yeast 2 times and see no trub and my yeast starter was out for 36 hours.
I cleaned and sanitized my airlock and wiped around the lip of the carboy with sanitizer hoping to prevent infection before replacing the airlock and carboy cap.
Any pointers on preventing this again, preventing infection since it was uncapped, or guesses why it blew off? Thanks.
I am still wondering why I experienced blowoff? Did I pitch too much yeast from my starter? I swear that I have a ton of viable yeast in my washed jars, for more than I have seen on other posts with washed yeast, I have washed the yeast 2 times and see no trub and my yeast starter was out for 36 hours.
I cleaned and sanitized my airlock and wiped around the lip of the carboy with sanitizer hoping to prevent infection before replacing the airlock and carboy cap.
Any pointers on preventing this again, preventing infection since it was uncapped, or guesses why it blew off? Thanks.