Pitching through Star San foam

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CallMeZoot

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Hi everyone,

Back again after a long hiatus (just reintroduced myself in the introductions section)

I just put together another batch of EdWort's Apfelwein and had a few questions:

1.) I left the Star San foam in the carboy (which I usually do since the forum assured me it's ok last year). When it came time to pitch the yeast I still had a big head of foam on top -- I didn't want the dry yeast to get stuck and foam out when I topped off the carboy, so I mixed the yeast with 1/4 cup of 102 degree water (F) and pitched it that way -- hopefully it cut through the star san. Then I rinsed the pitching cup with the remaining apple juice to get stuck-on yeast into the the carboy. Will this be alright or do you think significant amount of yeast might have stuck in the star-san foam (much of which leaked out as I topped the carboy off).

2.) With all the apple-juice rinsing I ended up filling the 5g carboy very high -- right up to the neck, so the only headspace is about an inch of neck between the surface and the airlock. I know EdWort's recipe says it's ok to fill up the carboy when you're using Montrachet yeast, but I'm worried this is too much -- should I be worried about an overflow or explosion? Is it worth using a blowoff tube for a day or two?

Thanks,
chris.
 

cactusgarrett

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I think you handled the dry yeast fine in the first place - as dry yeast (in my opinion) should be hydrated prior to pitching anyway. I doubt any got trapped in the foam, but only you'd be able to tell, visually, when you pitched.

I would be more concerned about the potential for infection if the cup or applejuice you used to hydrate/rinse wasn't properly sanitized. But, there's nothing to do about it now, so ride it out.
 
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CallMeZoot

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Thanks for the response -- I sprayed the cup down with star san before using it so I think it's ok. Now my main worry is the headspace. Hopefully the airlock will do the trick.
 

llazy_llama

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1) You'll be fine. Most people rehydrate dry yeast anyway, which results in healthier yeast. EdWort didn't in his original recipe, and I usually don't either for Apfelwein.

2) With only an inch of head space in the neck of the carboy, I'd probably install a blowoff tube at least for a day or two. I filled a 5 gallon carboy right up to the neck once, and it climbed about halfway up the neck before eventually settling back down after a few days. It's not krausen in the strictest sense, but there is some expansion as well as the thin layer of bubbles.
 
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