rudylyon57
Well-Known Member
Did a Belgian Tripel from a Midwest kit last week. Fermentation was really violent and there was an odd slimy sludge on the walls of the primary when opened after 6 days.
Recipe was 13 lb grain (12 lb pilsner) along with 2 lb of rock candy, mashed at 152F, sparged at 180F with three rinses, hit 1.075 SG, pitched WL550 in starter at 75F, stored in 65F basement, wort temp elevated to 78F for first 3 days and then slowly cooled to 70F when racked to secondary. I have never seen such a violent fermentation. Had to replace airlock with 1/2" hose into flask to keep lid from almost blowing off when airlock would get restricted by slime.
Have a look at the attached photo. Does this seem normal?
Recipe was 13 lb grain (12 lb pilsner) along with 2 lb of rock candy, mashed at 152F, sparged at 180F with three rinses, hit 1.075 SG, pitched WL550 in starter at 75F, stored in 65F basement, wort temp elevated to 78F for first 3 days and then slowly cooled to 70F when racked to secondary. I have never seen such a violent fermentation. Had to replace airlock with 1/2" hose into flask to keep lid from almost blowing off when airlock would get restricted by slime.
Have a look at the attached photo. Does this seem normal?