- Joined
- Jan 17, 2017
- Messages
- 266
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Background :
So this past weekend I brewed a smoked porter. For reference it is the recipe in Brewing Classic Styles. OG called for 1.065. I do BIAB and managed to achieve a 1.073. The recipe calls for 2.5 liquid packets(which I equate to 250 billion cells), but I made a starter using Thames Valley yeast using a stir plate, and adding enough DME for 300 billion count when finished. I do not oxygenate. I aerate by stirring and whirlpooling with this bad boy
https://youtu.be/TmMpEkOHboo
(not the exact paddle but same line of products). I do that periodically as it cools to pitching temps, which from boiling takes about 45ish minutes to get to 64° F. As this goes on I decant my starter and put it back on the stir plate to losen up the yeast at the bottom of the flask. I then dump the entire contents of the wort in the fermenter(absolutely everything) and pitch. This time my blow off tube started to bubble in about 2-3 hours and I let it climb to 66°F and have held it steady. Is this bubbling indicative of the beginning of fermentation? If it is, is there anything wrong with it taking off so fast? Could it possibly result from overpitching? And what percentage over an intended yeast population count actually counts as overpitching?(I see numbers for underpitching all the time never overpitching)
So this past weekend I brewed a smoked porter. For reference it is the recipe in Brewing Classic Styles. OG called for 1.065. I do BIAB and managed to achieve a 1.073. The recipe calls for 2.5 liquid packets(which I equate to 250 billion cells), but I made a starter using Thames Valley yeast using a stir plate, and adding enough DME for 300 billion count when finished. I do not oxygenate. I aerate by stirring and whirlpooling with this bad boy
https://youtu.be/TmMpEkOHboo
(not the exact paddle but same line of products). I do that periodically as it cools to pitching temps, which from boiling takes about 45ish minutes to get to 64° F. As this goes on I decant my starter and put it back on the stir plate to losen up the yeast at the bottom of the flask. I then dump the entire contents of the wort in the fermenter(absolutely everything) and pitch. This time my blow off tube started to bubble in about 2-3 hours and I let it climb to 66°F and have held it steady. Is this bubbling indicative of the beginning of fermentation? If it is, is there anything wrong with it taking off so fast? Could it possibly result from overpitching? And what percentage over an intended yeast population count actually counts as overpitching?(I see numbers for underpitching all the time never overpitching)