specialkayme
Well-Known Member
I'm brewing my first Milkshake IPA with lactose and strawberries. Went into the conical at 1.060. 66 deg F. 5 days later it dropped to 1.035. Dry hopped for 3 days, SG didn't move. I ramped up to 72 deg F for 2 days, dropped to 1.032. Dropped the temp to 50 deg F for 3 days while I did a second dry hop. SG stayed at 1.032. So I cold crashed down to 30F and hooked up the carb stone to finish it off before transferring it to the keg. Set the regulator to ~12 psi.
Woke up this morning and the conical was covered in beersicles. All over the floor too. Looks like one of the O-Rings on the top was leaking. Pressure was at 15 psi (and looks like the safety valve blew at some point too). Popped the lid and there is crazy krausen going on. Released the pressure manifold and put back the blow off tube, and it's belching like mad. I set the chamber to 34 deg F (to melt the beersicles mainly).
I'm confused as all get out. Why would the yeast refuse to continue fermenting at 66, 72, and 50 deg F, but suddenly wake up with a vengeance at 30 deg F AND under pressure?
Woke up this morning and the conical was covered in beersicles. All over the floor too. Looks like one of the O-Rings on the top was leaking. Pressure was at 15 psi (and looks like the safety valve blew at some point too). Popped the lid and there is crazy krausen going on. Released the pressure manifold and put back the blow off tube, and it's belching like mad. I set the chamber to 34 deg F (to melt the beersicles mainly).
I'm confused as all get out. Why would the yeast refuse to continue fermenting at 66, 72, and 50 deg F, but suddenly wake up with a vengeance at 30 deg F AND under pressure?