New Brunswick Craft Brewers Association

Brewing => Technique => Topic started by: Jake on February 06, 2012, 01:11:53 PM

Title: Wyeast Wowsers
Post by: Jake on February 06, 2012, 01:11:53 PM: I did a 1.4 liter starter with Wyeast 1056 for a rye IPA with an OG of about 1.060. I did it about 48 hours in advance without a stir plate, but was a bit nervous to pitch because I couldn't see much (if any) yeast activity in the starter, but it smelled good and I was leaving for Moncton this morning for the week, so it was now or never. So I crossed my fingers that it would take off and I pitched it anyways at about 7pm last night.

I woke up this morning, and within 11 hours the carboy was completely full of krausen (about 10 inches of headspace) and it filled a 2 litre pop bottle that I had my blowoff tube going into. I've never seen yeast take off like this!! If it wasn't for the duct tape that holding the airlock in place, my ceiling would have surely been painted.

I'm fermenting at about 18 degrees and I'm very surprised that it took off so quickly. Anyone have similar experience with wyeast smack packs?
Title: Re: Wyeast Wowsers
Post by: Chris Craig on February 06, 2012, 01:18:36 PM: I'd say it probably has something to do with the rye in the grain bill.
Title: Re: Wyeast Wowsers
Post by: Chris Craig on February 06, 2012, 01:21:37 PM: Found this. Not sure how accurate it is...

http://www.homebrewtalk.com/f13/science-behind-blow-offs-krausen-size-32732/index2.html#post1078288
Title: Re: Wyeast Wowsers
Post by: sdixon on February 06, 2012, 06:24:45 PM: My only experience with a smack pack is Wyeast 3522 (Belgian Ardennes). It started quite slow, but that is typical for a Belgian yeast in my experience.
Title: Re: Wyeast Wowsers
Post by: Ian Grant on February 06, 2012, 06:35:09 PM: I always get fast starts when using starters and in your case with that size of a starter you have lots of yeast. When you pitch with a proper rate like you did you'll get good results.

Cheers
Title: Re: Wyeast Wowsers
Post by: Richard on February 06, 2012, 06:44:28 PM: +1 what Ian said. Higher pitching rate = vigorous fermentation.
Title: Re: Wyeast Wowsers
Post by: Jake on February 06, 2012, 08:23:59 PM: Yea I'm in Moncton and my GF has had to change the 2 liter pop bottle twice already from the overflow ... she's not too happy with me lol
Title: Re: Wyeast Wowsers
Post by: Dave Savoie on February 06, 2012, 08:25:06 PM: bahaha
Title: Re: Wyeast Wowsers
Post by: Jake on February 06, 2012, 08:26:38 PM: I told her it would all be worth it once I win the Rye PA competition :rock:
Title: Re: Wyeast Wowsers
Post by: JohnQ on February 06, 2012, 09:20:52 PM: Quote from: "Jake"
Yea I'm in Moncton and my GF has had to change the 2 liter pop bottle twice already from the overflow ... she's not too happy with me lol

Wait till she's making babies, changing a 2 liter bottle of overflow yeast, hah, nothing to it!

JQ
Title: Re: Wyeast Wowsers
Post by: jamie_savoie on February 13, 2012, 09:06:41 AM: I actually did a centennial blonde this weekend and used 1056 as my yeast and did a 500ml starter 24h prior to brewing day. I noticed that my smack pack was alreay half way swollen and when smacked it took no less than an hour to fully expand. Like you, it took less then 10hr before the carboy was full of krausen! Good thing I had a blow off tube, this yeast is wild! 8-)