- Joined
- Sep 14, 2018
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- 225
So, I did my first yeast starter and boy did it work!
4hrs after I pitched into an English Ale, a small kreutzen had formed and the bubbler was going 12 hrs later, and the bubbler was flying off the handle. Now, 26hrs after first bubbling, down to about 1/sec.
But here’s the thing... I pitched at 68F, put it in ferm chamber at 70F with a witbier that’s 5days in. This morning, at frantic bubbling, the ale was reading 74F and the wit at 70F
Since the Omega British Ale I had a 64-72F range, I dropped the chamber to 66 to start cooling it down; took all day to get the English Ale to 72F. All the while, the wit was responding as I’d expect.
Anyone know why? Faulty carboy thermometer? A hyper-active yeast heated up the wort? I’m very curious as to any insights you might have.
Also, there was quite an astringent aroma. Burned my nose to smell (glad that’s shaking out of the beer!).
As always, thanks!
4hrs after I pitched into an English Ale, a small kreutzen had formed and the bubbler was going 12 hrs later, and the bubbler was flying off the handle. Now, 26hrs after first bubbling, down to about 1/sec.
But here’s the thing... I pitched at 68F, put it in ferm chamber at 70F with a witbier that’s 5days in. This morning, at frantic bubbling, the ale was reading 74F and the wit at 70F
Since the Omega British Ale I had a 64-72F range, I dropped the chamber to 66 to start cooling it down; took all day to get the English Ale to 72F. All the while, the wit was responding as I’d expect.
Anyone know why? Faulty carboy thermometer? A hyper-active yeast heated up the wort? I’m very curious as to any insights you might have.
Also, there was quite an astringent aroma. Burned my nose to smell (glad that’s shaking out of the beer!).
As always, thanks!