pics included - does this look good/ 16 hours into ferm safel 05

[frankjones]

hi folks, this is a picture of my fermentation vessel after 16 hours with safale 05 in the aussie light kit from Midwest. its pilsner based.

the last time I used safale us 05 it took off furiously .

I know that it says 12 to 72 hours before getting worried, just looking for past insight/experiences.

 

[unionrdr]

That's one big yeast raft! I got that once, but it sank back into the beer & started fermenting. Not sure why...maybe a temp inversion?

 

[frankjones]

I thought it should be going by now.. Allot stronger.

 

[Hello]

What temp did you pitch at and what temp is the beer now?

 

[kh54s10]

Maybe you can gently swirl it to break up the foam and get it into the wort. I have never seen something like that, but then again I don't always look in the chamber during the first day or two. And sometimes not for a week or two.

 

[frazier]

no need to do anything. In another 24 hours you'll be asking about blowoff tubes....

 

[frankjones]

no need to do anything. In another 24 hours you'll be asking about blowoff tubes....

Pitched at 82 degress and was down to 64 with in two hours

and now at 64/66

I gave the carboy a few spins . Not enough to cause a splash, just enough to move it around a little.

 

[frankjones]

no need to do anything. In another 24 hours you'll be asking about blowoff tubes....

its four gallons of wort in a 5 gal carboy

 

[ob_1jr]

I have had to use a blow-off tube with 5 gallons of beer in a 6.5 gallon carboy using the same yeast. give it time and it will do the job.

 

[cease]

86* is too hot to pitch. Try to pitch in the low 60s and let it ride up to your ferm temp.

That being said, I think the beer will take off, flavor at not be the best but it should ferment out.


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[frankjones]

It took off. I pitched at 82 so I hope it's OK

 

[unionrdr]

82F is too high. You'll get fusels & other off flavors unless yo cool it down overnight.

 

[jrgtr42]

82F is too high. You'll get fusels & other off flavors unless yo cool it down overnight.

He said that he brought it down to mid- 60s within a couple hours - and holding there at the mid 60s.

IMO, the raft you see probably has something to do with pitching it that warm, and then rapidly chilling it down.
You should be fine - another 12 hours or so it'll go nuts.

 

[Hello]

He said that he brought it down to mid- 60s within a couple hours - and holding there at the mid 60s.

IMO, the raft you see probably has something to do with pitching it that warm, and then rapidly chilling it down.
You should be fine - another 12 hours or so it'll go nuts.

All this. For next time cool down to as close to the temp you intend to ferment at and you'll give your yeast a nicer environment to work in. How is it now?

 

[frankjones]

It's raging furiously. Four gallons in a six gallon fermenter.

 

[Hello]

Perfect then!

 

[unionrdr]

I've been thinking that the quick drop in temperature might've been the culprit. Having experienced it myself at one time. Once the temp stabilized, it dropped & went to work.

 

[frankjones]

I have the safale in a pale malt with Gambrinus honey malt for a a honey type ale.

It's swirling furiously and I'm getting a nice slightly sweet smell.

 

[unionrdr]

It'll typically smell a bit sweeter till it's done. But the honey malt adds a nice complexity.

 

[frankjones]

I'm hoping for a slight sweet taste!

 

[frankjones]

I have done some smash beers. Now adding in one ingredient power batch to hone in on exactly what I like in a beer.

 

[unionrdr]

That's one way to do it. I need to start changing one thing at a time in my hybrid lager to get that "real beer flavor" I remember from the 50's & 60's. Less crystal & maybe some Bavarian malt? Changing one thing at a time, anyway, is the best way to find out what you like or don't care for in a given style.

 

[frankjones]

That's one way to do it. I need to start changing one thing at a time in my hybrid lager to get that "real beer flavor" I remember from the 50's & 60's. Less crystal & maybe some Bavarian malt? Changing one thing at a time, anyway, is the best way to find out what you like or don't care for in a given style.

Yeah. One ingredient at a time with lots of patience. I'm getting better results.

 

[unionrdr]

Yup. Patience & careful steps in experimentation will definitely yield better results as time goes by.

 

[frankjones]

Uggg. Lesson in patience. Read this one. Just now.
https://www.homebrewtalk.com/f39/lid-popped-off-yeast-spilled-ugg-488470/

 

[unionrdr]

Yeah, those White Labs vials need to be cracked to release co2 pressure, then closed again quickly to burp the co2 off before opening. Otherwise, beersuvius.

 

[PrinceOfThePoint]

you mean Vesuviyeast

 

[unionrdr]

Whatever Rusty, whatever.