Microphobik
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- Apr 15, 2013
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Hi, I'm currently brewing a pretty standard 5 gallon all grain chocolate milk stout (chocolate has not been added yet). In addition to the usual malts its got about a half a lb of roasted barley, half a lb of oats, and 12 oz lactose. I used A pack of dry Windsor British style yeast (no rehydration or starter) and a half tsp of wine yeast nutrient (about one sixth of what I would have used for wine). My efficiency was better than expected and the projected ABV is 6.7%.
Here's the thing... After only 3 hours I had a head of foam so big it blew the airlock. I woke up n the morning (about 7 hours after pitching) and it was bubbling twice per second and the fermentation was explosive. But Now, after only 24 hours its already started to slow down. It's only bubbling once every 5 seconds. There is still plenty of activity bu the trub is starting to settle.
Is it possible my yeast just tore threw this that fast or could I be heading for a stuck fermentation. I've had fast ferments before but nothing this fast. Normally I'm not slowing down for at least 3 days or so. Just wondering if this is more normal than I realized or a sign of trouble?
Thanks for any advice.
Here's the thing... After only 3 hours I had a head of foam so big it blew the airlock. I woke up n the morning (about 7 hours after pitching) and it was bubbling twice per second and the fermentation was explosive. But Now, after only 24 hours its already started to slow down. It's only bubbling once every 5 seconds. There is still plenty of activity bu the trub is starting to settle.
Is it possible my yeast just tore threw this that fast or could I be heading for a stuck fermentation. I've had fast ferments before but nothing this fast. Normally I'm not slowing down for at least 3 days or so. Just wondering if this is more normal than I realized or a sign of trouble?
Thanks for any advice.