Volcanic fermentation

[clives-online]

Greetings,
I read a number of postings about over pitching. If I understand it correctly over pitching is when you have a short high fermentation, rather than a long slow fermentation.

I have had a volcanic fermentation on several occasions followed by fast fermentation for a few days.

Should I divide the starter yeast into several jars in the fridge. Then add one every three or four days to lengthen the fermentation??

Thanks,
Clive

 

[phettebs]

I use a yeast pitching rate calculator like Mr. Malty to figure out how much yeast I need to pitch. That takes the guesswork out ofit.

There are also other factors that come into play. High fermentation temp can lead to a vigorous fermentation. Typically, when I've had the lid blow off the FV, it was because it was a really big beer with a high OG with lots of food for the yeast. Belgian strains often do this but then again they are usually big beers as well.

 

[smcc]

dont divide starter and pitch multiple times, you ideally want to pitch once with a sufficient population so that they arent stressed. As Phettebs said there are calculators to help. Was this a vial of liquid yeast or pack of dried? or a smack pack? typically for 20l batch if I have pack of dried I will make starter 24hrs before and by pitch time that should be good. The smack packs typically are enough to pitch direct. Liquid yeast depends on the style whether I would make a starter. Some yeasts like Kveik and Weißbier yeasts are just active by nature.