I'm currently fermenting a Belgian dark strong ale with wyeast 3522 Belgian Ardennes.
(Château pils and 12% d-180, 1.090 og, ~30 ibu for those curious)
Top cropped some nice thick krausen for a later use and cooled it down to 6c in fridge.
Still, after 12 hours in, the yeast is trying to blow the lid out of the mason jar I've been using.
Added some of this unco-operating harvest back to the primary bucket after failing to make it stop fermenting and saw an increase in activity within 1.5 hours.
I'm not worried of infection, the sample I took smells and tastes awesome.
Just curious if someone has experienced something like this. I've had a fermentation stall because of a drop of 1-2c with 3822, this one seemed to get more active.
Thanks.
(Château pils and 12% d-180, 1.090 og, ~30 ibu for those curious)
Top cropped some nice thick krausen for a later use and cooled it down to 6c in fridge.
Still, after 12 hours in, the yeast is trying to blow the lid out of the mason jar I've been using.
Added some of this unco-operating harvest back to the primary bucket after failing to make it stop fermenting and saw an increase in activity within 1.5 hours.
I'm not worried of infection, the sample I took smells and tastes awesome.
Just curious if someone has experienced something like this. I've had a fermentation stall because of a drop of 1-2c with 3822, this one seemed to get more active.
Thanks.