yeast activity

[Merleti]

I noticed that if I make a yeast starter and pitch it on brew day it makes a mess of my blow off. Meaning I have to be careful to make sure it does not blow off my water the end and have a foaming mess to clean.
If I take the same amount of yeast from a yeast cake (wash, fridged and bring to ferm temp before pitching) it does not blow off the water and has a lot less mess. It seems to have about the same high kraeusen time.
My blow off is a 64oz cup filled about 3" from the top and a 3/4" tube that goes down about 2" under the water.
So my question is should I keep up with the starters and deal with the mess or should I not worry that the yeast cake is not peaking as quick?

 

[morticaixavier]

I noticed that if I make a yeast starter and pitch it on brew day it makes a mess of my blow off. Meaning I have to be careful to make sure it does not blow off my water the end and have a foaming mess to clean.
If I take the same amount of yeast from a yeast cake (wash, fridged and bring to ferm temp before pitching) it does not blow off the water and has a lot less mess. It seems to have about the same high kraeusen time.
My blow off is a 64oz cup filled about 3" from the top and a 3/4" tube that goes down about 2" under the water.
So my question is should I keep up with the starters and deal with the mess or should I not worry that the yeast cake is not peaking as quick?

what temps are you pitching at? holding early fermentation at?

generally, unless there is not enough headspace in the fermenter, if I keep things cool to start (~64f) there isn't too much blowoff except on really big beers or wheat beers.

It's not just about lag time, starters provide enough cells so that the yeast can effectively ferment without producing, or at least leaving, unwanted flavors behind.

 

[Merleti]

Thank you morticaixavier. I'm starting the temp at 62 deg. I've got the probe strapped to the carboy. I normally start with the temp low for the first few days to help reduce off flavors. By the 4th or 5th I move the temp a degree every day or two till I get up to 68 deg.

 

[morticaixavier]

sounds good. sometimes there is just blowoff. happy yeast get ebullient y'know?

 

[Merleti]

Ok I'll not worry about it. Thank you for your help.