Wyeast 1214
Posted: Wed Jan 07, 2009 5:18 pm
Ok I have used this yeast a few times before, but I had never treated it like this before.
I made a 4000ml starter with a 23? day old manufacturing date that made a half hearted attempt swelling the pouch. The starter lags for like a day! Left it for a week.
Sunday I brew a dubble. First time I hit intended O.G for a beer with this strain (love my new MLT). OG 1075 only 1.25lb of sugar. Pitched warmer then I would have liked at about 70f Mashed at 145f
I swear the wort started fermenting as soon as it saw the pitch!
Monday, Come home from work and house smells like someone is making Banana Nut Bread as soon as I open the door. the beer is in the bedroom with closed door in the closet with a closed door. Bastard is fermenting like mad hell at about 74. 14 degrees warmer then ambient temps.
Tuesday after work. House smells, not as bad but I can still smell it when i come home. Fermenting the same as day before.
Wednesday after work. Looks like the party is over! Done starting to cool hanging about 70! Looks dead! Trying to get it warmed back up to fermentation temp.
So? think I'm stuck? Or has anyone seen this yeast work like this before?
My mash temp was pretty low. Lower then I wanted. The starter never seemed all that spunky. Granted this is only the second time I have used my new flask. I have never had a starter that big before and I have rarely made them in the past. I am loving it though.
Taking a reading at this point would be a huge pain in the ass. I'd rather leave it for a while, I ususally have no problems with my F.Gs and when I do I know why. But I haven't seen a beer this big ferment so fast.
I made a 4000ml starter with a 23? day old manufacturing date that made a half hearted attempt swelling the pouch. The starter lags for like a day! Left it for a week.
Sunday I brew a dubble. First time I hit intended O.G for a beer with this strain (love my new MLT). OG 1075 only 1.25lb of sugar. Pitched warmer then I would have liked at about 70f Mashed at 145f
I swear the wort started fermenting as soon as it saw the pitch!
Monday, Come home from work and house smells like someone is making Banana Nut Bread as soon as I open the door. the beer is in the bedroom with closed door in the closet with a closed door. Bastard is fermenting like mad hell at about 74. 14 degrees warmer then ambient temps.
Tuesday after work. House smells, not as bad but I can still smell it when i come home. Fermenting the same as day before.
Wednesday after work. Looks like the party is over! Done starting to cool hanging about 70! Looks dead! Trying to get it warmed back up to fermentation temp.
So? think I'm stuck? Or has anyone seen this yeast work like this before?
My mash temp was pretty low. Lower then I wanted. The starter never seemed all that spunky. Granted this is only the second time I have used my new flask. I have never had a starter that big before and I have rarely made them in the past. I am loving it though.
Taking a reading at this point would be a huge pain in the ass. I'd rather leave it for a while, I ususally have no problems with my F.Gs and when I do I know why. But I haven't seen a beer this big ferment so fast.