Hi.
Last sunday (October 12) I brewed what was supposed to be a Blonde Ale. Actually, it's a 2-Row/Sterling Smash. It turned out I overshooted gravity by quite a bit, and ended up with an OG of 1.054, after adding quite a bit of water during the boil (that is, 250 ml, which is quite a bit for a 1 gallon batch).
But that's not exactly the point of this post.
I did as usual : cooling off, aeration, and yeast pitching. I pitched 3,8 grams of yeast, rehydrated. Pretty much standard stuff. The yeast was US5, that I'm using for the first time.
The yeast expires in Feb 2016.
I left about as much headspace as I usually do. See attached picture.
I pitched at 70F. After pitching, I cooled it down do 67-68F. It has pretty much maintained that temperature since. There were visible signs of fermentation about 5 hours later, and the bubbling in the blowoff bucket had started by Monday morning.
But here's my issue : considering what I said above, is it normal that the beer continues to overflow in the blow off tube (and in the blowoff bucket) 4 days after brewday ? Yeast pitched is standard (I think -- at worst, its a slight overshoot...), temperature is standard, headspace is standard, OG is standard and... I never brewed a beer with no specialty malt (or Munich) whatsoever and I've never used US5 either. Hell, even Belle Saison looks perfectly tame compared to this.
Last sunday (October 12) I brewed what was supposed to be a Blonde Ale. Actually, it's a 2-Row/Sterling Smash. It turned out I overshooted gravity by quite a bit, and ended up with an OG of 1.054, after adding quite a bit of water during the boil (that is, 250 ml, which is quite a bit for a 1 gallon batch).
But that's not exactly the point of this post.
I did as usual : cooling off, aeration, and yeast pitching. I pitched 3,8 grams of yeast, rehydrated. Pretty much standard stuff. The yeast was US5, that I'm using for the first time.
The yeast expires in Feb 2016.
I left about as much headspace as I usually do. See attached picture.
I pitched at 70F. After pitching, I cooled it down do 67-68F. It has pretty much maintained that temperature since. There were visible signs of fermentation about 5 hours later, and the bubbling in the blowoff bucket had started by Monday morning.
But here's my issue : considering what I said above, is it normal that the beer continues to overflow in the blow off tube (and in the blowoff bucket) 4 days after brewday ? Yeast pitched is standard (I think -- at worst, its a slight overshoot...), temperature is standard, headspace is standard, OG is standard and... I never brewed a beer with no specialty malt (or Munich) whatsoever and I've never used US5 either. Hell, even Belle Saison looks perfectly tame compared to this.
