I understand that a bubbling airlock isn't any indication of what is happening, but I have to say, this is a radical sudden change in activity.
I re-hydrated my S-33 in a mason jar with some malt about the same time that I started gathering my ingredients to brew this beer. It not only re-hydrated very quickly, but I needed to periodically give it a swirl to get the krausen knocked down. It seemed like a good vigorous yeast and just wanted to take off NOW. Once the wort was cooled to 80 degrees in the fermentation vessel I pitched the whole jar into it.
This batch took off like a rocket. Within 4 hours (only 4 hours!!!), I was moving the fermentation bucket outside to put the blow-off in place. I got a little worried about the internal temperature of the wort, so I decided to leave it outside for the night. It was a low of 40 degrees that night and I figured it would be good for it to be cooler if it is fermenting that vigorously(Brew day/ Friday night).
The next morning it was still bubbling like a witches brew but was under control again so I moved it inside. I replaced the blow-off with the regular airlock and left it alone(Saturday).
The next day it is still bubbling very vigorously. I'm cooking out today for the family and the fermentation bucket is near the doorway. As a result I'm looking at it pretty often. It is bubbling like crazy, then it suddenly stops. (Sunday)
Sudden and complete change in behavior. Consequently, this is one of two brews batches I did Friday. The other is a barley wine using S-05 and it is still going strong.
The batch with the S-33 is also a pretty strong brew. OG was 1.090 and I really didn't expect this to stop like this. I haven't taken a second gravity reading yet, it just seems way to early for me to disturb it and risk contamination.
This is where I ask all of you folks with years of experience, or even any experience, what is the deal with this yeast? Am I good? What should I expect? Advise?
I re-hydrated my S-33 in a mason jar with some malt about the same time that I started gathering my ingredients to brew this beer. It not only re-hydrated very quickly, but I needed to periodically give it a swirl to get the krausen knocked down. It seemed like a good vigorous yeast and just wanted to take off NOW. Once the wort was cooled to 80 degrees in the fermentation vessel I pitched the whole jar into it.
This batch took off like a rocket. Within 4 hours (only 4 hours!!!), I was moving the fermentation bucket outside to put the blow-off in place. I got a little worried about the internal temperature of the wort, so I decided to leave it outside for the night. It was a low of 40 degrees that night and I figured it would be good for it to be cooler if it is fermenting that vigorously(Brew day/ Friday night).
The next morning it was still bubbling like a witches brew but was under control again so I moved it inside. I replaced the blow-off with the regular airlock and left it alone(Saturday).
The next day it is still bubbling very vigorously. I'm cooking out today for the family and the fermentation bucket is near the doorway. As a result I'm looking at it pretty often. It is bubbling like crazy, then it suddenly stops. (Sunday)
Sudden and complete change in behavior. Consequently, this is one of two brews batches I did Friday. The other is a barley wine using S-05 and it is still going strong.
The batch with the S-33 is also a pretty strong brew. OG was 1.090 and I really didn't expect this to stop like this. I haven't taken a second gravity reading yet, it just seems way to early for me to disturb it and risk contamination.
This is where I ask all of you folks with years of experience, or even any experience, what is the deal with this yeast? Am I good? What should I expect? Advise?