Holy crap! Krausen explosion? What is this???

[Jakemo]

So I pitched yeast to my IPA on Sunday afternoon this past weekend, and it didn't really start fermenting until Monday evening. It's been fermenting happily, with about 1" to 1.5" of krausen on top of the wort. (5 gallons in a 6 gallon better bottle mind you). It has stayed that way for the past couple days, with good activity. I've kept it between 65-70 using a wet towel and a fan the whole time.

This morning when I left for work, it was doing the same thing. I just got home and now it looks like this:

(in case the image is super small, the krausen now looks like wet foam and goes all the way up to, but not in, the neck of the better bottle. About 3" worth.)

and the activity is minimal. Little bubbling. Looks like the yeast just... exploded? Went out with a bang? I have no idea. WTF?????

 

[ArcaneXor]

It'll do that - behold the power of your army of billions!

 

[Yooper]

Just make sure the temperature didn't spike on you! Fermentation produces heat, which produces more activity, which produces more heat, etc.

Some explosive fermentations can make a beer in a 68 degree ambient temperature go up to 80 degrees!

If the temperature is still in the 60s, you're golden. Just try not to look at it if it's unappealing. (That's what works for me, in most things in my life. )

 

[Jakemo]

Thanks guys. The thermometer between the carboy and the wet towel said 60, so I don't think it was a temp spike, but of course I didn't see what happened in the middle of the day.
The wort itself is very milky, so I'm thinking maybe fermentation is just taking a different path than I'm used to seeing. Behold the wonder of fermentation. At least all roads lead to the same destination: beer!

 

[damnitbeavis]

looks delicious to me!

 

[Jakemo]

Shuddup, Butthead. Huhuhuhuhuhuhuh.
Sorry, couldn't resist

 

[NordeastBrewer77]

Thanks guys. The thermometer between the carboy and the wet towel said 60, so I don't think it was a temp spike, but of course I didn't see what happened in the middle of the day.
The wort itself is very milky, so I'm thinking maybe fermentation is just taking a different path than I'm used to seeing. Behold the wonder of fermentation. At least all roads lead to the same destination: beer!

What yeast did you use?

 

[Jakemo]

Us-05

 

[NordeastBrewer77]

Us-05

I've heard that one can be quite aggressive if ya give it the right home. Maybe I'll try it next time I'm thinking of spending $6 on wyeast. Did you make a starter or just directly pitch?

 

[Jakemo]

Its the second time i've directly pithced; previously i've made starters. Maybe that's the difference.

It looks like there's a yeast cake sitting on top of the wort. The wort is milky the whole way through, not what I'd expect from 5 days and 1.055. Then again last time i dry pitched was in a 1.035 wort so it didn't get the chance to take off...

 

[Jakemo]

After checking it this morning, I've decided that my previous post is exactly what happened.

I pitched the yeast dry on top of the wort, some of the yeast hydrated faster than others and eventually formed a krausen, which carried the not-as-hydrated yeast up with it. As this first krausen kept going, eventually the yeast on top of it got ahold of some sugar and formed a second krausen on top of the first, with a yeast cake also resting on the first krausen. The first krausen eventually fell, leaving just a yeast cake resting on top of the wort for a couple days, with yeast particulate falling down to the bottom of the fermenter, giving it that "milky" look. The second yeast cake eventually fell down, too.

Reason I say this? There's nothing but a regular ol' thin layer of bubbles on top of it this morning, and it's clarifying a little, too.

I think I'll always be doing a starter, from this point forward.

 

[DrBrewDC]

J Just try not to look at it if it's unappealing. (That's what works for me, in most things in my life. )

+1 Truth

 

[pcollins]

To be honest, I don't think you really have to do a starter with the dry yeast. Two options you might want to consider if you wish to avoid this in the future is to pitch the dry yeast BEFORE you rack into the better bottle. That way it gets a good chance to blend and hydrate without resting on top of the wort.

The other thing you may wish to consider is just hydrating the yeast separately before pitching. I usually get a liquid measuring cup and add some lukewarm water and sprinkle the yeast on top of that about a half hour or so before pitching. I stir it to make sure everything is hydrated and usually end up with a nice slurry with foam on top. Again, pitch that before racking in to the carboy so it gets a good chance to mix in with the wort.

Also, you know... RDWHAHB.

 

[Jakemo]

Truth. That's kinda why I didn't actually do anything other than take a picture and try to figure out what was going on.

I like the racking onto yeast slurry idea. Of course, the yeast will distribute themselves evenly of their own accord as long as they aren't sprinkled on top...lol.

I should've said "rehydrate yeast" rather than "yeast starter."

 

[Sithdad]

Rehydrating the yeast is important. Once they hit the wort they come in contact with the sugar and start eating. They don't bother with the nutrients that the manufacturer has built into them. From what I read in the White/Zainasheff book you lose about 50% viability by sprinkling it onto the wort.

Next time try 1/2-1 cup of warm water ~90°F. Add the yeast to that and stir. Let it sit about 10 minutes and then pour into your wort.

 

[Jakemo]

Very interesting.... good to know!