Yeast movement in Carboy

[Rynobrew]

Hey everyone,
I've done about 10 or so all grain batches now and I've noticed something I've never noticed before. The yeast is REALLY "swimming" around in the carboy. It's 24 hours after pitching and there's a really pool party going on in there. I have about 4 inches of Krausen and it's bubbling like crazy. All seems great, but I was wondering why I never spotted this before? Maybe I wasn't looking hard enough, but it's really obvious this time. My other batches all fermented out good and got down to their expected OG or lower in some cases. I pitched Wyeast 1318 and had a 1500ml starter.

 

[stella_tigre]

Gotta love a happy yeast pool party!!

Did you leave more hoppy/break material in your carboy than usual? I have seen some discussion that more of that will leave nucleation sites for the CO2, resulting in more active stirring of the brew. I tend to see a lot of swirling in worts that are full of "debris". A clean wort might be less swirly (is that a word?) than a dirty wort.

I will let others discuss the veracity of those ideas. but part of the joys of a transparent fermentation vessel is getting to see the happy dance of yeast!

 

[day_trippr]

What's the strain and current wort temperature?
I've seen S04 get out of temperature control and look like feeding pirana

 

[Rynobrew]

There definetely was a fair amount of trub and hop debris. It's still swirling quite a bit but the bubbling has slowed. Still looking good though.

It's Wyeast 1318 "London Ale III" and has been sitting at about 67 degrees.

 

[Saxon]

There definetely was a fair amount of trub and hop debris. It's still swirling quite a bit but the bubbling has slowed. Still looking good though.

It's Wyeast 1318 "London Ale III" and has been sitting at about 67 degrees.

I recently did my first all grain batch, a hoppy pale using WLP200, and despite my best efforts I managed to get a lot of trub into the fermenter. Right after I pitched the carboy looked more or less striated, and I assumed the trub was why. The next day the striations were clear and I had my most vigorous fermentation yet, and I observed the same yeast activity you did.

I will also mention I aerated this batch much better than my previous batches, which may have contributed to this effect as well.

 

[DrunkenCanuck]

I am having the same right now. My 1 gallon scotch ale I think I pitched a bit too much yeast compared to its dark ale brother, so it's really bubbling like crazy. My air lock is moving up and down every 10-15 seconds, I am worried that some of the bubbling is actually going to flow into the air lock, that's how active it is. Both look good though. Using White Labs Edinburgh Ale Yeast.