Newer homebrewer, yeast activity/krausen question

Discussion in 'Homebrewing' started by 3morley, Aug 19, 2013.

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  1. 3morley

    3morley Initiate (0) May 26, 2010 Illinois

    Doing my first non-kit beer, but still an extract recipe, Green Flash West Coast IPA clone. Also this is my first time using a liquid yeast vial, instead of dry yeast (White Labs California Pale Ale WLP0001).

    My question: How do you know when it's a good time to replace an airlock with a run-off tube?

    Normally, my problem is I don't have enough yeast activity, and I usually use a plastic bucket for the primary (so I couldn't see what was going on anyway). This time, I'm using a 6.5 gallon glass carboy, and the yeast is going crazy. I probably filled it to around 4.5 gallons with wort when I pitched (forgot to take an original gravity ready before I pitched, and was too uncertain to do it after, messing with the yeast that quick). I figured this would be enough room in this scenario, but don't know if I was right.

    So now the krausen cake (if that's the right word) has risen right to the top of the mouth and it looks like it wants to keep going (there are small bits of yeast bubble evident in my airlock too). Is a little bit of yeast cake through the airlock ok, or are there consequences for this sort of thing if I don't do a run-off hose? I'm about 36 hours into fermentation.

    I don't have a formal run-off hose, but I have additional tubing (for racking, etc) which I can switch out with the airlock and drop into a sanitizer dish. Is this what you would do? Any thoughts would be appreciated. Vigorous yeast activity is new territory for me.
     
    #1 3morley, Aug 19, 2013
  2. GatorBeer

    GatorBeer Initiate (0) Feb 2, 2010 South Carolina

    It's fine if it comes through your airlock, just clean it and replace it when done. You can of course use a blow off tube, what you describe is perfectly fine. If you're 36 hours in, I'd guess you're nearing the peak of fermentation so you will probably be fine with just the airlock.
     
    #2 GatorBeer, Aug 19, 2013
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  3. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    I think the answer is: when in doubt, use a blow off.
     
    #3 MLucky, Aug 19, 2013
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  4. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Your other option for this particular batch is to remove the airlock and cover the hole with something like aluminum foil. I highly suspect that GatorBeer is correct with: “If you're 36 hours in, I'd guess you're nearing the peak of fermentation so you will probably be fine with just the airlock.”

    The bottom line is that if only a tiny bit of krausen is getting into the airlock that is no big deal. The problem would be if a massive amount of krausen gets in there and eventually crates an obstruction; that will then result is some sort of an ‘explosion’. The airlock will get blown out and there will likely be krausen all around (like maybe on the ceiling).

    Cheers!
     
    #4 JackHorzempa, Aug 19, 2013
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  5. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    This is what's going on in your carboy:

    [​IMG]


    Once it peaks . . . you are home free. Until then, you really don't where you are on the curve. All the advice above makes sense. If you stay close to your carboy you can clean any small bits of krausen and if needed add a blow-off tube. I would not leave it untended without a tube until you see it fall.

    Oh yeah, congrats on robust fermentation and making a great beer. Are a liquid-yeast convert now?
     
    #5 PortLargo, Aug 19, 2013
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  6. 3morley

    3morley Initiate (0) May 26, 2010 Illinois

    Thanks for all the advice. It seems like this is a good problem to have - except for potentially blowing off my airlock. I will assess whether to go with the blow off tube when I get home tonight.

    And PortLargo - definitely a convert to liquid yeast. I was going to do a yeast starter, but the guy at the homebrew store said they need about 36 to 48 hours to get going (I bought it on a Friday for Saturday brewing). As a newbie, it seems like 90% of all the "new homebrewer" questions on BA revolve around worries related to yeast. Once I get more confident with those suckers, I'll stop calling myself a new homebrewer!
     
    #6 3morley, Aug 19, 2013
  7. Scope4Beer

    Scope4Beer Zealot (677) Sep 28, 2009 Pennsylvania
    Trader

    Actually you only need about 24 hours for an average starter. The day before just let it sit at room temp for a few hours (and smack it if it's a Wyeast pack). You then make the starter wort and pitch the yeast. Whether you use a stir plate or shake it yourself, the peak time for maximum cell density is 18-24 hours (according to Jamil Z.), so a day later you can pitch the starter into your wort. However, if you plan to have a large starter or use a stir plate, it's generally a good idea to cold crash the starter for about 2 days and decant the spent wort for pitching. That puts you into a 3 day range before brew day.
     
    #7 Scope4Beer, Aug 19, 2013
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    I do not know the specifics of your Green Flash West Coast IPA clone but I would imagine that it had an OG of around 1.073. You are fortunate that the yeast seems to be going OK for this batch. For future reference you really should make a yeast starter for a high gravity beer such as this. IMHO, all beers with an OG > 1.060 should have starters.

    Cheers!
     
    #8 JackHorzempa, Aug 19, 2013
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