What is going on (yeast pitched at bottling)?

[jcarson83]

I just pitched a pack of windsor in preparation for bottling a few days from now. It immediately started forming a krausen and started fermenting again within 1 minute. It started at 1.088 and when I checked it last it was stable at 1.024. Its a 90 shilling so that's about right. Anyone ever had this happen to them? I didn't think windsor would like the alcohol so I wasn't sure I would get anything out of it, wrong.

 

[lapaglia]

What was your original yeast? Why pitch a new yeast? How long was it in the secondry?

 

[jcarson83]

Wyeast 1098. It's a big beer and I've been having carb issues so I'm just trying it.

 

[polecreek]

How about a recipe? Wont fix your problem but I like 90 schilling.

 

[jcarson83]

12# Marris Otter
1 # Crystal 40
.5# Aromatic
.25 # Special B
.25# Roasted Barley
4# Malt Syrup

2oz Northern Brewer 7% 60 min

 

[cmgray]

I don't think it could have started fermenting in 1 minute. Most likely there was a bunch of CO2 in solution and the yeast just provided nucleation sites and released some CO2 causing it to foam.

Just like mentos in diet coke!