Obnoxious yeast

[Crafty_Brewer]

Ok, Wyeast 3787 is obnoxious. This is a day and a half after pitching, not even super warm either, holding at 66F. That’s a 7 gallon fermentor with 5 gallons of wort in it. I have a blowoff tube on deck just in case. Beer is a Belgian single.

 

[IslandLizard]

That's good healthy Belgian yeast for ya!
3787 is notorious for heavy krausen formation.

I save out yeast (from overbuilt starters) and store them in small 4 or 8 oz "jelly" mason jars with banded lids. Occasionally in pint size jars.

Belgian yeast is the only yeast that have bulged those lids, deformed them, or make them come off with a bang, after being stored in the fridge.

Sometimes they also keep oozing foamy yeast slurry over the counter, after loosening or removing the lid.

 

[Crafty_Brewer]

That's good healthy Belgian yeast for ya!
3787 is notorious for heavy krausen formation.

I save out yeast (from overbuilt starters) and store them in small 4 or 8 oz "jelly" mason jars with banded lids. Occasionally in pint size jars.

Belgian yeast is the only yeast that have bulged those lids, deformed them, or make them come off with a bang, after being stored in the fridge.

Sometimes they also keep oozing foamy yeast slurry over the counter, after loosening or removing the lid.

It’s impressive. I thought this yeast was a gonner at first. The pack arrived in the mail warm, didn’t inflate after a good smack & shake, and the starter showed no activity for 24 hours - then it took off and got nice and foamy/creamy. I harvested this jar of yeast from the 2 liter starter for next time. 1.5 liters into the fermenter after a good blast of O2.

 

[IslandLizard]

It’s impressive. I thought this yeast was a gonner at first. The pack arrived in the mail warm, didn’t inflate after a good smack & shake, and the starter showed no activity for 24 hours - then it took off and got nice and foamy/creamy. I harvested this jar of yeast from the 2 liter starter for next time. 1.5 liters into the fermenter after a good blast of O2.
View attachment 881985

That jar, with the layer of yeast slurry on the bottom, looks excellent! ^
It's the yeast that gives on giving.

Don't be surprised when the lid starts bulging after a few weeks (or months) stored in the fridge.

Be prepared, when opening that jar, the cake may rise up from the bottom, starting to foam profusely, slowly bellowing over the top... When that starts happening, just scoop or pour that thick foam into another sanitized jar.

 

[Crafty_Brewer]

That jar, with the layer of yeast slurry on the bottom, looks excellent! ^
It's the yeast that gives on giving.

Don't be surprised when the lid starts bulging after a few weeks (or months) stored in the fridge.

Be prepared, when opening that jar, the cake may rise up from the bottom, starting to foam profusely, slowly bellowing over the top... When that starts happening, just scoop or pour that thick foam into another sanitized jar.

Wow, I’ll keep an eye out for that. It would be a first for my yeast jars - this yeast has been the most vigorous I’ve used so far.