bubbling over and pitching yeast at 2 different times

Discussion in 'Homebrewing' started by redmagik99, Apr 10, 2012.

Thread Status:
Not open for further replies.
  1. redmagik99

    redmagik99 Initiate (0) May 15, 2007 California

    Hey guys, 2 things:

    I'm doing Vinny's Pliny recipe, which calls for 2 packets of yeast. The yeast I bought is very active so I only pitched one. Now it is bubbling through the airlock. So, do I just keep cleaning out the airlock, sanitizing, and filling it up with new water? Can bubble-overs lead to infection. Also, when should I pitch the second pack of yeast?
     
  2. mondegreen

    mondegreen Savant (1,013) Nov 4, 2009 Georgia

    1. Get a blowoff hose and a bucket of sanitizer/water.

    2. You should have pitched all the yeast at once, as your initial packet has now multiplied and will soon have eaten all the available sugar.

    The good news is that as long as your temp control is reasonable your beer should be just fine.
     
  3. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    These are some very basic questions for someone attempting to brew a beer like PtE. You spent a lot of money on hops. I hope it turns out well for you. This is a fairly high gravity beer; you really should have pitched both packets, but it will be okay to wait until the foam dies down. You need a blowoff tube in your fermentor to avoid the airlock issue during big vigorous fermentations. If you don't have one you can try to attach a siphon type tube to the airlock and put the other end in a bucket of water. Then reasemble the airlock when the fermentation dies down.
     
  4. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    I have you ask, what do you mean by your yeast being active before you pitched it? Now there is no harm in pitching active and possibly non-active (as long as it's healthy) yeast, but we're left to make assumptions on your process.

    Normally, 99% of the time you pitch yeast once. The amount of yeast that you pitch (cell count) is determined by a few factors. Any yeast calculator can help you. The cycle that yeast goes through impacts flavor. It's not a tag-team effort.

    My first guess to your problem with foam coming out of your fermenter has to do with head space. I fear that it's too full of wort. Not much you can do now, just let us know its and your batch size.

    Can you get infections from bubble-overs? You can, let me describe two scenarios. One would be were you have your fermenter in your garage. You open the door often and a lot of dust comes in and coats everything. Then the foam dies and gets sucked back in. The other scenario would be that you're fermenting in a closet with no or little air flow. The foam spews out and hardens. I'm sure that you can see where I'm going here. I'll assume that you're case is more like the last one. If so I'd stop fiddling with the airlock and just take some tin foil and make a tent over top.
     
Thread Status:
Not open for further replies.