jfrank85
Well-Known Member
Not really worried, just curious. I recently brewed up a simple pale ale (recipe at the bottom) with the Omega DIPA, conan, yeast strain and have been getting some strange fermentation results . I started the fermentation temp at 64F, noticeable fermentation started around hour 12 and thick krausen formation around 24h. The beer was very cloudy, as it should be, with crazy turbulent movement inside the fermenter. After the krausen fell half way I brought it upstairs (70F) to warm and finish strong. Here's the weird thing, once I brought It upstairs to warm, the beer cleared, almost see through, almost over night. There is still a lot of airlock activity and a steady amount of turbulence in the fermenter but the bubbles all seem to be coming from the bottom of the carboy. Airlock smells like juicy hops and tropical fruit. Noticable fermentation started 11/27/16. Has anyone had strange fermentation experience with this yeast?
Side note: I've been an S-05 guy for my ipa's and pales but Ive been trying to branch out.
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1 lbs Rice Hulls (0.0 SRM) Adjunct 3 8.8 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 44.0 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 5 17.6 %
2 lbs White Wheat Malt (2.4 SRM) Grain 6 17.6 %
1 lbs GoldPils Vienna (3.5 SRM) Grain 7 8.8 %
6.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 3.3 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Hallertau Blanc [10.50 %] - Boil 10.0 mi Hop 10 24.7 IBUs
2.00 oz Ariana [10.20 %] - Boil 5.0 min Hop 11 13.2 IBUs
2.00 oz Ariana [10.20 %] - Boil 1.0 min Hop 12 2.8 IBUs
2.00 oz Hallertau Blanc [7.30 %] - Boil 1.0 min Hop 13 2.0 IBUs
1.0 pkg DIPA Ale (Omega #OYL-052) Yeast 14 -
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 12.00 qt of water at 130.6 F 122.0 F 30 min
Saccharification Add 12.00 qt of water at 185.0 F 151.0 F 30 min
Mash Out Add 12.00 qt of water at 204.9 F 168.0 F 10 min
1.052 SG Measured
1.010 FG Target
Side note: I've been an S-05 guy for my ipa's and pales but Ive been trying to branch out.
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1 lbs Rice Hulls (0.0 SRM) Adjunct 3 8.8 %
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 44.0 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 5 17.6 %
2 lbs White Wheat Malt (2.4 SRM) Grain 6 17.6 %
1 lbs GoldPils Vienna (3.5 SRM) Grain 7 8.8 %
6.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8 3.3 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Hallertau Blanc [10.50 %] - Boil 10.0 mi Hop 10 24.7 IBUs
2.00 oz Ariana [10.20 %] - Boil 5.0 min Hop 11 13.2 IBUs
2.00 oz Ariana [10.20 %] - Boil 1.0 min Hop 12 2.8 IBUs
2.00 oz Hallertau Blanc [7.30 %] - Boil 1.0 min Hop 13 2.0 IBUs
1.0 pkg DIPA Ale (Omega #OYL-052) Yeast 14 -
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 12.00 qt of water at 130.6 F 122.0 F 30 min
Saccharification Add 12.00 qt of water at 185.0 F 151.0 F 30 min
Mash Out Add 12.00 qt of water at 204.9 F 168.0 F 10 min
1.052 SG Measured
1.010 FG Target