Starter/fermentation question

I would say that in general pitching adequate yeast cells will result in faster fermentation than underpitching. And a few days (rather than a few weeks) for full attenuation is about right too.

 

My first comment is that I would recommend that you don’t transfer to a secondary; that is an unnecessary step which results in risks of oxidation and infection.

I have no idea why you had primary fermentations which lasted weeks when you pitched non-starter liquid yeast. I regularly pitch non-starter liquid yeast for moderate gravity ales (typically a Wyeast Smack-pack) and I consistently have completed primary fermentations in less than 7 days.

Cheers!

 

Yes, a starter will indeed shorten the primary fermentation timeframe. Unless you are in a hurry (need a quick brew for an event for example) there is no absolute need for a short primary.

The aspects of fermentation that are important are:

· Primary fermentation completes in a reasonable timeframe

· No off-flavors are developed during fermentation

· The expected final gravity is achieved (i.e., full attenuation)

Whether the primary fermentation is completed in 4 days vs. 6 days should not be a principle concern.

Cheers!

 

I'll add that my beers that get starters always blow up up my blow off tube. Still trying work out the best solution for blow off tube. I'm tired of cleaning the inside of my fermenation freezer. I got a weizenbock fermenting at 62°F and it was a messy situation I came home to last night. Ugh!

 

It was a 11 gallon batch in a 13 gallon fermenter. I would have thought that would be enough space, but my last two I did starters on proved otherwise.

 

It sounds like you might be over yeasting your beers. Are you measuring out your yeast before pitching? Sometimes I will add extra yeast for a faster fermentation but I have to keep an eye on it because heck of bubbles spray out the top.

 

Percentage-wise, that's a pretty marginal headspace. I generally recommend taking your batch size and adding 30%. So for 11 gallons, that would be a 14.3 gallons.

 

Thanks for all the advice folks, didn't intend to thread jack this. I used Jamil's pitching rate calculator on Mrmalty.com for these batches. These have all been smack packs & vials for these starters. If I'm using dry yeast I only re-hydrate for obvious reasons. About 24-36 hours on the stirplate before pitching. It might be over pitching, but I prepare exactly what the pitching rate calculator says for that OG & batch size. I'll probably start backing off to 10 gallon batches in the 13 gallon fermenters and seeing if I continue to have an issue. Thanks again for the advice.

 

Some yeasts have much large krauesens than others. German wheat for sure is big.

 

Fermcap might help. Then again, hefe yeasts are angry and like to blow off krausen.