BrewNoob78
Member
- Joined
- Mar 11, 2019
- Messages
- 12
- Reaction score
- 2
Hey Guys/Gals,
I am in my 5th year doing extract kits and for the first time actually went into a brew store and bought fresh ingredients for a found recipe opposed to a NB kit. It was a wheat (oberon clone) recipe and we are using WLP400 (Belgian Wit) yeast. Did a starter for it, added 1/4 tsp of DAP (yeast energizer) to the starter and left it on the stir plate for roughly 12-14 hours. Did the normal brew session and then pitched the yeast at temp per usual. Temp dropped down to about 59 F at pitch and I slowly warmed it up to 68 (temp I wanted to hold at). We reached temp but the yeast was slow to start day 1. Day 2 Krausen was up through the air lock so I popped it out and added the blowoff which sits in a 5 gallon bucket of Star San. Once the Krausen looked to subside I popped a clean air lock back in. Another 3 days goes by and I get another blow out excpet this time it was enough pressure to push the lid almost all the way off on one side and seaped a bit of krausen out. I wiped up what I could popped the lid back down, put the blow out tube in and then had to tape the lid down as it just kept coming back up. I have just left the blowoff tube in at this point as I am not keen on the mess I just had to clean up. We are now on day 12 and I am still getting a bubble every 5 secs and you can see the fermentation actively going inside. Typically every beer I have done has hit the 30-40 sec a bubble mark by day 12. I dont see this slowing down by the end of the second week in primary (this coming Saturday). The temp was pushed up to 71 F for these last 2 days just to try and ensure we are cleaning up, but with as active as this brew has been I am not sure it was really necessary.
Few questions:
1.) Should I consider dropping the temp to dormant the yeast the closer I approach to my second week? I cant imagine by Saturday (3 days) its going to be churning like this but its hard to tell at this point as I expected to see it slow down already. I would assume racking inot a secondary while active is not a good idea.
2.) Was using the DAP overkill?
3.) Should I be overly concerened with the lid popping off? It was caked with Krausen so I just did a quick wipe with Star San soaked towel, got what I could and just pushed the lid back on and taped it down as I was concerned about exposure to the elements during an extremely active ferementation. I am hoping the dried Krausen on the lid wont cause an infection but I dont know.
Thanks for any insights.
Brew Well!
I am in my 5th year doing extract kits and for the first time actually went into a brew store and bought fresh ingredients for a found recipe opposed to a NB kit. It was a wheat (oberon clone) recipe and we are using WLP400 (Belgian Wit) yeast. Did a starter for it, added 1/4 tsp of DAP (yeast energizer) to the starter and left it on the stir plate for roughly 12-14 hours. Did the normal brew session and then pitched the yeast at temp per usual. Temp dropped down to about 59 F at pitch and I slowly warmed it up to 68 (temp I wanted to hold at). We reached temp but the yeast was slow to start day 1. Day 2 Krausen was up through the air lock so I popped it out and added the blowoff which sits in a 5 gallon bucket of Star San. Once the Krausen looked to subside I popped a clean air lock back in. Another 3 days goes by and I get another blow out excpet this time it was enough pressure to push the lid almost all the way off on one side and seaped a bit of krausen out. I wiped up what I could popped the lid back down, put the blow out tube in and then had to tape the lid down as it just kept coming back up. I have just left the blowoff tube in at this point as I am not keen on the mess I just had to clean up. We are now on day 12 and I am still getting a bubble every 5 secs and you can see the fermentation actively going inside. Typically every beer I have done has hit the 30-40 sec a bubble mark by day 12. I dont see this slowing down by the end of the second week in primary (this coming Saturday). The temp was pushed up to 71 F for these last 2 days just to try and ensure we are cleaning up, but with as active as this brew has been I am not sure it was really necessary.
Few questions:
1.) Should I consider dropping the temp to dormant the yeast the closer I approach to my second week? I cant imagine by Saturday (3 days) its going to be churning like this but its hard to tell at this point as I expected to see it slow down already. I would assume racking inot a secondary while active is not a good idea.
2.) Was using the DAP overkill?
3.) Should I be overly concerened with the lid popping off? It was caked with Krausen so I just did a quick wipe with Star San soaked towel, got what I could and just pushed the lid back on and taped it down as I was concerned about exposure to the elements during an extremely active ferementation. I am hoping the dried Krausen on the lid wont cause an infection but I dont know.
Thanks for any insights.
Brew Well!