...."it ran away, out of control!!!"

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DannyD

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Jip.........racked wort onto a lager yeast cake (first time i did it like that) and expected the normal lag time (as usual with a LARGE starter!!?..:rolleyes:)and then expected to start cooling in the morning

Hah!!!!!right!!..........was about 60-65% done in the morning :eek:

things happen a bit quicker on the whole yeast cake, and a bit higher temps. ah well....ill srug it off as a learning experience, luckily it does not tast too estery .....yet
 
What temp was the wort you racked onto the lager yeast cake? The racking onto the yeast cake part wasn't what made the fermentation take off, it was ALL about your temps! My guess is you were in the 70s-80s instead of the 50s....
 
70 it was!! but i always do it like that and by the time fermentation begins it was always drops to low 60's then i pop it in the fridge
 
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