..cause this thing is pissed.It's only 24 hours old. It's as 100% as I could make it Chad's from Crooked Stave Baltic Porter w/White Labs WLP644. And I was worried about the cell count. I think that those vials are half sized for secondary. The starter wasn't that big, but Chad indicates the you get more growth, or more steps of growth without adding fresh wort. It's all safe in garbage bags. I'm done with blow tubes on roasted malt beers. When it's done puking I'll put an air-lock on. It's at 68*F.
Oh that looks messy. I had a Double IPA get pretty angry and blow off real good a couple weeks ago. Luckily it was in the shower of the bathroom in my basement. Made for easy cleanup.
It took me a minute too...I think it's a carboy with foil and/or saran wrap on the top that has a brew hauler strap around it, with krausen coming out of the top. Looks like there are a bunch of other carboys and things in there too.
These flowing carboys make great pictures, but I bet almost every time this happens it's because the beer is fermenting too warm, and thus the quality of the beer suffers at least a little. Keep the beer cool from the start and not only will there be less mess to clean up but your beer will be better. Controlling fermentation temps is the single thing I have done over the years that I can definitively say makes my beer taste better. To the OP 68F room temp means that inside the fermentor temps are probably mid to upper 70's, and that's too warm for MOST ale yeasts.
Yeah, a carboy in garbage bags (this is standard for me with stouts/porters) all in a freezer. In Chad's presentation he said that Brett doesn't get a big krausen, or at least I thought that he did. That is why I used a 5 gal instead of the 6.5 gal carboy. I won't be doing a secondary transfer.
Thanks and good point and not knowing the specifics I might of made the same post. But I do temp control. I pitched with my system set at 66*F. Oh, and it's Brett. For my system I found that it works best with the probe as pictured. In fact I switched out the foam board with a cloth that folded many times. With the probe in the beer it seemed to take too long to respond. Then the sides of the freezer would be such a cold mass that the wort would continue to drop. I've done readings of the internal wort and I'm happy with it. As I somewhat eluded too this only happens to me with dark grains. It's my theory that that small roasted bits of grain in suspension help to knock the CO2 off of the yeast. He's a picture of one. Same system, starter method, aeration plan,etc. However since I added in more Ca they got a bit more feisty. But basically a huge difference between the two grists.
Oh well, show's over. Air-lock will be added in a day or two. I'm really looking forward to this beer. I'd like this to be as clean as possible, which I one reason I wanted the small head space. Probably not a concern but might play into what I'm doing. I'll check the pH ever so often with the gravity to see how it progresses. It's seems that the pH is one of the few ways to manipulate this yeast. It's just that I figure if I can make it clean then I can adjust it the way that I want too.
