Same batch, 2 fermentators and different fermentation?

[Butcher]

I brewed up a batch of beer and split it between two fermentators. The fermentators are both the same size, I used the same packet of yeast for both. They are both sitting next to each other so the termperature is the same for both. One is bubbling along nicely while the other one is overflowing the air lock. Why would this be?

 

[BrookdaleBrew]

There are always variables, even when using the same ingredients. One package of yeast could've had more viable cells than the other, thus resulting in a more vigorus fermentation.

This is why homebrewers typically have trouble making consistent recipes. There are so many things that can change slightly from batch to batch.

 

[Revvy]

You prove the wild nature of those living micro organisms that we rely on so heavily. There is nothing "typical" in brewing...every fermentation is different, and should not be used to compare one with another...you can't do that.

No two fermentations are ever exactly the same.

When we are dealing with living creatures, there is a wild card factor in play..Just like with other animals, including humans...No two behave the same.

You can split a batch in half put them in 2 identical carboys, and pitch equal amounts of yeast from the same starter...and have them act completely differently...for some reason on a subatomic level...think about it...yeasties are small...1 degree difference in temp to us, could be a 50 degree difference to them...one fermenter can be a couple degrees warmer because it's closer to a vent all the way across the room and the yeasties take off...

Someone, Grinder I think posted a pic once of 2 carboys touching each other, and one one of the carboys the krausen had formed only on the side that touched the other carboy...probably reacting to the heat of the first fermentation....but it was like symbiotic or something...

With living micro-organisms there is always a wildcard factor in play...and yet the yeast rarely lets us down. So it is best just to rdwhahb and trust that they know to what they are doing.

Don't assume the worst with the yeast, realize that they've been making beer since long before our great great great grandfather copped his first buzz from a 40 of mickey's out back of the highschool, so they are the experts.

Yeasts are like teenagers, swmbos, and humans in general, they have their own individual way of doing things.

 

[GilaMinumBeer]

Congratulations! You've discovered chaos theory as it relates to beer.

 

[babalu87]

Split a Hefeweizen not long ago

5 into a bucket with the lid placed there (not locked on during primary)
5 into a carboy with tin foil as an "air-lock"
Both in a temp controlled freezer

Two different beers
Both were pitched at the same time with equal amounts of slurry.