So I brewed a rather standard hefeweizen, and made a simple 1L starter, using Wyeast 3068 Weihenstephan. I ended up with about 5G of wort into the fermenter. Added the yeast starter, temperature around 70 degrees, and within 24 hours I had a rather significant blowoff. This stuff is insane. I ferment in a 6.5 gallon carboy with a blowoff tube jammed into the neck. So there is definitely room for all of this to occur with no negative side effects.
Whats the deal? Why such vigorous fermentation so quickly? I have brewed other beers with no blowoff whatsoever.
Whats the deal? Why such vigorous fermentation so quickly? I have brewed other beers with no blowoff whatsoever.