CallMeZoot
Well-Known Member
- Joined
- Nov 24, 2007
- Messages
- 130
- Reaction score
- 3
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.
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.