Pfeffer
Regular.
Hi all,
Although I'm brewing a kit I threw this in the general beer discussion section anyway, as it's not really limited to kit brewing.
As some might know I started some la Chouffe cultures in the lab, so I ended up with some beautiful yeast suspensions. I was to planning to use one for my Muntons belgian style ale kit, but to spread my risk I thought it would be best to risk my cheap 9 liter Brewferm Diabolo kit first.
So what happened? I brewed as instructed.. used white candi sugar (550gr as it says to use 10% more of candi than the instructed 495 grams for crystal sugar) and pitched in a whopping 165ml of freshly cultured yeast suspension (very high cell count) ... which might be a bit much. At 20c I pitched the yeast suspension and had a 1.077 OG.
So what happened NEXT? Well. It's day 1 of the fermentation.. and I walked down stairs to see if fermentation started... Well, it did. It pushed virtually all water out of the air lock. As it is in my living room for temperature control (19-20c), I thought I'd move it to my attic to 18c to calm the fermentation down a bit. So I refilled the water lock before moving.
When I picked the fermenter up, the fermentation become so vigoruous that it actually pushed out all of the water from the airlock and than it actually pushed out the whole airlock all together. The brewferm brew bucket looked like it might explode so I decided to put it down and relieved some of the pressure by lifting an edge of the lid.
So in short, I think I don't have to worry about a stuck fermentation (ha..ha..) but I'm a bit worried what it might do to the flavour of the beer.
I'm not even thinking about tossing it, but I'm trying to find out what the effect might be without having to wait 2 months to see.
1. Can you over pitch yeast?
2. Will this negatively influence the beer?
3. Can I put the fermenter at 16-18c to calm the fermentation or will this negatively influence the flavour.
My lab experience says the yeast sediment will eventually drop out of suspension and won't be that much of an issue, but I have no clue what the fast fermentation does to the beer. I thought 165ml would be a realistic amount from what I read, but apparently the cell counts in store bought liquid suspension is still quite low compared to fresh culture.
Although I'm brewing a kit I threw this in the general beer discussion section anyway, as it's not really limited to kit brewing.
As some might know I started some la Chouffe cultures in the lab, so I ended up with some beautiful yeast suspensions. I was to planning to use one for my Muntons belgian style ale kit, but to spread my risk I thought it would be best to risk my cheap 9 liter Brewferm Diabolo kit first.
So what happened? I brewed as instructed.. used white candi sugar (550gr as it says to use 10% more of candi than the instructed 495 grams for crystal sugar) and pitched in a whopping 165ml of freshly cultured yeast suspension (very high cell count) ... which might be a bit much. At 20c I pitched the yeast suspension and had a 1.077 OG.
So what happened NEXT? Well. It's day 1 of the fermentation.. and I walked down stairs to see if fermentation started... Well, it did. It pushed virtually all water out of the air lock. As it is in my living room for temperature control (19-20c), I thought I'd move it to my attic to 18c to calm the fermentation down a bit. So I refilled the water lock before moving.
When I picked the fermenter up, the fermentation become so vigoruous that it actually pushed out all of the water from the airlock and than it actually pushed out the whole airlock all together. The brewferm brew bucket looked like it might explode so I decided to put it down and relieved some of the pressure by lifting an edge of the lid.
So in short, I think I don't have to worry about a stuck fermentation (ha..ha..) but I'm a bit worried what it might do to the flavour of the beer.
I'm not even thinking about tossing it, but I'm trying to find out what the effect might be without having to wait 2 months to see.
1. Can you over pitch yeast?
2. Will this negatively influence the beer?
3. Can I put the fermenter at 16-18c to calm the fermentation or will this negatively influence the flavour.
My lab experience says the yeast sediment will eventually drop out of suspension and won't be that much of an issue, but I have no clue what the fast fermentation does to the beer. I thought 165ml would be a realistic amount from what I read, but apparently the cell counts in store bought liquid suspension is still quite low compared to fresh culture.