I brew one gallon batches. Last week I brewed an extra biter whole grain recipe from Austin Home Brewing. Everything went fine except the yeast was overactive right from the start. The yeast was Muntons Ale and I proofed it with 1/2 cup water at 80 degrees in a sealed container for 15 minutes, then stirred it after another 15 minutes. I aerated the wort by pouring it back and forth between two sterile containers about 5 or 6 times, then I added the yeast. The wort began fermenting almost immediately and was very vigorous, luckily I used a blow off tube because there was a lot of debris flowing through the tube. The bubbling did go back to normal after a day or so. My concern is that the debris in the bottom of the fermenter is about half-way up the bottle, rather than the usual inch or so at the bottom. Was the yeast too active? Is there anything I can do?
That strain is known for their fast and violent fermentations. Add in the fact that you may have pitched five times too much you get the result. I do think the trub will settle down a bit more. What ingredients did you use and did you dump them all in?
Most dry yeast is sold in 11.5 packs. For whatever reason ... Muntons' six gram sachet is more suitable for a 2.5G batch size. Pitching the entire package was over kill. The debris will settle out before bottlin'time. Is there anything you can do? Yes. RDWHAHB.
This was a kit with the grain in a bag. There was also a yeast starter pill. At this point I think all I can do is as you suggest and give it an extra week in the fermenter. Thanks for your input! Lesson learned, half package of this type of yeast next time.
