Holy Carbonation!!

[MDB]

I'm on my 3d batch (got probably 3 weeks before I taste my first) 1st 2 batches were dry yeast, I witnessed bubbling in the airlock and wound up with the right gravity, on this third batch I used liquid yeast (some Belgian "Platinum" series I forget). Anyway, just came hom eafter 24 hours since pitching and the fermenter sounds like the radiators I had ina an old aprtment during college! Is liquid yeast just better? This sucker is rotting proper, I'm impressed. Have to admit I'm a bit worried about the batch, it looked like diarhea when the boil was done but I'm hoping time and a 2dy will cure that

 

[idahobrew]

What temp did you pitch?

 

[Ultrazord]

What styles of beer were they all? Is this new one a higher OG?

 

[MDB]

Good questions, for this one the yeast instructions said to pitch 70-75, I was at 75. I also am fermenting this one in my home office (in a plastic storage bin just in case) which is 70 degrees, as opposed to previous two which ferment in the cellar at about 63. The yeast instructions for this one said to ferment between 70-75 so I avoided the cellar as it's cooler and temp control is more difficult.

this beer is a Belgian in the nature of Chimay. First was an Amber Ale, second a Irish Stout, both dry yeast. This Belgian is higher OG 1.070

 

[jaysbrewing]

Liquid yeast is really considered, "better" but it is much more specific. If it is a Belgium they usually take off like a freight train.

Sometimes a beer that takes off really quick has a hard time settling, if that is the case for you I would recommend racking it to secondary then once the FG has been hit, take a clarify to it (unless you are going for cloudy and in that case ignore that advice).

Belgium liquid yeast can get pretty high with ABV so I would hope it will chug along.

 

[Channel66]

The fact that it is a higher OG and you pitched it with yeast that thrives in that situation, your fermentation will take off more violently. The nicest thing about liquid is the ability to properly match it up to whatever beer you are making. I wouldnt say it is better than dry and there is a whole school of thought for each in their own respect. Usually would use a starter for liquid yeast as well, not always 100% needed but you will usually get better/quicker results. After I switched to making starters it is rare for me to have a beer that doesn't require a blowoff tube for the first 24 hours.

Also keep in mind that the instructions say 70-75*, and inside the bottle you are usually about 8 degrees warmer than the ambient temp, fermentation creates heat, so keeping it at 75, is actually closer to 83.

 

[Pie_Man]

Good questions, for this one the yeast instructions said to pitch 70-75, I was at 75. I also am fermenting this one in my home office (in a plastic storage bin just in case) which is 70 degrees, as opposed to previous two which ferment in the cellar at about 63. The yeast instructions for this one said to ferment between 70-75 so I avoided the cellar as it's cooler and temp control is more difficult.

this beer is a Belgian in the nature of Chimay. First was an Amber Ale, second a Irish Stout, both dry yeast. This Belgian is higher OG 1.070

Seems like you mean fermentation vs. carbonation. If the room's ambient temperature is 70, your beer is probably fermenting around 80 as the yeast activity adds 5-10 degrees, sometimes more during initial fermentation. The cellar would be ideal. The hotter temp probably has a lot to do with the increased activity. Fermenting too hot can cause off flavors like fusel alcohol. If it were me, I'd ferment in the cellar for the first few days, then you can bring it up to the warmer room, or leave it in the cellar. I'm told most off flavors occur within the first few days.

Not trying to make you worry, just thought I'd mention it.

 

[unionrdr]

I've never had initial ferment temps go more than 2-3 degrees above base temp. 5-10degrees+ seems a bit much in my experience,but I gues it go up maybe 5 in some circumstances.

 

[nanofreak]

Belgian yeasts, and wheat beers usually tend to ferment pretty damn strong. There are many other factors too, did you use any nutrient, how well you oxygenate, etc.

I have needed a blow off with S04 and US05. It really just depends.

 

[william_shakes_beer]

My last batch I put in an internal temp sensor just for grins. The internal temp for the first 7-10 days wae 6 degrees higher, then it settled down to 2-3 degrees higher for 5the rest of the ferment.

 

[Pie_Man]

Using a fermometer on the carboy and a digital thermometer in the ferm fridge, I've seen variances of around 10 degrees (fermometer reading 10-15 degrees higher than the digital thermometer). Although fermometers aren't extremely accurate, I know it's reasonably accurate because the temperature roughly equals the thermometer after fermentation has subsided and during cold crashing. Typically the temp variances are less, but when fermenting beers with a lot of activity the differences seem larger. That's just been my experience.

Anyway, this beer should still turn out great, I just thought it was worth mentioning as I did the same thing when I first started brewing. I would set the temperature controller to the middle of the yeast's temp range and then I realized the fermometer several degrees warmer. Being that a Belgian yeast is in use, you'll probably extract more fruity esters from the yeast given the higher temp., but also create a stronger alcohol taste. I've heard and learned from my experience, that starting cool for 2-3 days and then letting the yeast warm up, that I get the nice ester profile without as much "hot" alcohol presence.

Welcome to the forum and let us know how this turns out.

 

[MDB]

OMG I would have never expected the learning I got here from the post I made!!! Ok so as I understand it, I f'd up a little by fermenting in the office where the room temp is set at 71 because the yeast brings the fermenting temp up near 10 degrees? Funny as I worried about my previous two batches fermenting in the cellar where its more in the 60s but sounds like that would have been better. So much for following instructions, lesson learned, instructions don't take into account all factors....