Smack pack weirdness...

[DaBorg]

I just brewed my second batch. An AG Pale Ale. Everything went very smoothly except there were some circumstances regarding the Wyeast British Ale smack pack that were inconsistent with my first batch (an AG Trappist).

First, I activated the smack pack a good 6 or 7 hours before pitching. The package only swelled moderately whereas the pack I used with my first batch swelled tight. Ambient air temp was definitely lower the second time.

Second, when I pitched the yeast a "chunk" dropped out of the yeast pack into my fermenter. I assume this was the activator pack and perhaps I did not break it sufficiently. 28 hours later, wort is now in the fermenter at 66*F and it is not moving vigorously like my first batch. Bubbles in airlock every 5 seconds or so.

Any of this abnormal? Should I be concerned?

 

[andhou27]

Sounds like its fermenting. Every strain and batch of yeast is different and will rarely ferment the same as another. Keep an eye on the SG.

 

[Nuggethead]

You should be fine. Some yeasts ferment differently than others. Some will barely krausen and others will blow-off. The packet that came out was probably the yeast nutrient and wont cause a problem except for maybe slowing initial start-up. It may take off better by raising the wort temp a couple degrees, then you can lower it back down in a couple days.

 

[DaBorg]

How often do you usually check? Sorry…noob.

 

[DaBorg]

You should be fine. Some yeasts ferment differently than others. Some will barely krausen and others will blow-off. The packet that came out was probably the yeast nutrient and wont cause a problem except for maybe slowing initial start-up. It may take off better by raising the wort temp a couple degrees, then you can lower it back down in a couple days.

I am relieved! I'm glad it isn't blowing off since it is in my closet!!! Hadn't even thought about it getting messy on me!

 

[andhou27]

How often do you usually check? Sorry…noob.

Maybe once every couple days; you don't want to let too much oxygen back into the fermentor. Beer is one of those things you need to forget about and not worry too much about. Eventually it comes out right. Like everyone says, patience is the hardest thing to learn when home brewing.

 

[Nuggethead]

When brewing indoors, closets or anywhere carpeting or flooring can be damaged, always use a blow-off tube, they're cheap and easy to use. The majority of by brews blow-off and I always start fermentation with a 1" blow-off tube into a bucket. That sour yeast smell is hard to get out of carpet and will smell like puke.

 

[DaBorg]

That'll make the wife happy. Good advice.

 

[PRE66_6TART]

When brewing indoors, closets or anywhere carpeting or flooring can be damaged, always use a blow-off tube, they're cheap and easy to use. The majority of by brews blow-off and I always start fermentation with a 1" blow-off tube into a bucket. That sour yeast smell is hard to get out of carpet and will smell like puke.

Speaking of things smelling like puke, I once had a trash bag full of spent grains that had sat around for a while before I got around to taking it outside split open and leak on the carpet. It smelled like exactly like vomit and wouldn't go away. Good times.

 

[adamdillabo]

Don't open your fermenter every few days. Do it about once a week.

 

[DaBorg]

Don't open your fermenter every few days. Do it about once a week.

Thanks. Fermentation took off with a vengeance! Guess I needed a little patience. I will start taking readings when it slows down. It got up to about 76*F so I moved it to a cooler location (68-70). Think that was a good move? This strain supposedly ferments well down to 65.