Ernie Diamond
Well-Known Member
- Joined
- Oct 15, 2007
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Brewed a Quad/Strong Dark this past weekend and hit great numbers; 6 good gallons at 1.094. Pitched a three liter starter of WY3522 and the thing went off like a rocket.
After 24 hours of blowing off in my 65 degree apartment, I moved it to the basement to try and calm things down. Temperature there is probably closer to 55. Once it relaxed a little, I switched out the airlock with a clean one. Four days later and there is still a thick mass of yeast bubbles all the way up the neck of the airlock and yeast in the vodka. This thing is still blowing off.
So I want to know whether this yeast is somehow affecting or increasing the pressure in the fermenter by massing on the top of the brew and not being allowed to fully clear. If so, what effect does that have? Should I just let it go? Rack to a secondary to try and give it a clean place to finish?
I'm worried about not giving it enough breathing room.
Would you recommend a diacetyl rest by bringing it to a warmer room/putting a brew belt on it for a few days?
After 24 hours of blowing off in my 65 degree apartment, I moved it to the basement to try and calm things down. Temperature there is probably closer to 55. Once it relaxed a little, I switched out the airlock with a clean one. Four days later and there is still a thick mass of yeast bubbles all the way up the neck of the airlock and yeast in the vodka. This thing is still blowing off.
So I want to know whether this yeast is somehow affecting or increasing the pressure in the fermenter by massing on the top of the brew and not being allowed to fully clear. If so, what effect does that have? Should I just let it go? Rack to a secondary to try and give it a clean place to finish?
I'm worried about not giving it enough breathing room.
Would you recommend a diacetyl rest by bringing it to a warmer room/putting a brew belt on it for a few days?