Wyeast 1056 most active fermentation I've ever seen

[Paradigm]

Hi all,

I brewed a single hop APA using Comet hops. Got a nice yeast starter and pitched at 68F. Been fermenting at 18C. I came downstairs after work on Monday and could hear it chugging from ~20 feet away, in my ferm chamber. My ferm chamber smells powerfully of Pineapple. This morning I checked and it was still chugging just as strongly.

Is 1056 usually this active? These "chugs" are pretty strong and slightly faster than once a second. I'm pretty excited, even though my cake is getting alarmingly big (still got more comet to dry hop on!)

 

[m00ps]

i dont think it has a reputation to be overly active (like WLP530 Wyeast 3787). If you are dry hopping, id recommend waiting until airlock activity slows to a near crawl. You want a CO2 blanket but also dont want the yeast pushing out all the hop aromas

 

[Paradigm]

Oh, yeah I always wait until fermentation is done before dry hopping. That was added mostly as a statement about the size of the cake haha.

It's interesting that I'm seeing such an aggressive fermentation. Any idea why? Maybe I overpitched.

 

[m00ps]

did you use a lot of wheat? probably not, since its an APA but wheat based beers seem to have a reputation for going nuts

 

[Paradigm]

I used a very little bit, I think ~3% of the total grist.