Kai
Fermentation Assistant
- Joined
- 1/4/04
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I started a plum lager last night. Nothing fancy, a can of Coopers Lager and a can of Coopers light LME. I boiled around 2kg worth of halved ruby plums in ~2 litres of water for 20 minutes with around 200mL of dry malt extract thrown in at the halfway mark (just because it was there), and when signs of fermentation were present I threw the syrup in as well as the plum pulp & skins suspended in a nylon laundry bag.
My wort was probably very well aerated as I filled the fermenter by sticking it on the floor next to the kitchen benchtop and running a benchtop filter, so the stream falls a good 2-3 feet and generates a fair head of froth.
I added the plum syrup (frozen) and pulp (chilled) last night before bed. This morning, it started frothing up through the airlock. I took the bag with the skins & pulp out which dropped the level by 3 litres (back down to 21), but it kept galloping on at a fair pace and foamed over again an hour or so later. The temperature is a sedate 20C.
What do you reckon is causing it? I thought that the high fructose content of the plums might have set the yeast off down a path of rampant vigour, but that's pure speculation. I was worried it might have been a particularly virile wild yeast from the plums, but I thought that a 20 minute boil would have eliminated that risk.
Any thoughts?
Oh yeah, and a pic: airlock
My wort was probably very well aerated as I filled the fermenter by sticking it on the floor next to the kitchen benchtop and running a benchtop filter, so the stream falls a good 2-3 feet and generates a fair head of froth.
I added the plum syrup (frozen) and pulp (chilled) last night before bed. This morning, it started frothing up through the airlock. I took the bag with the skins & pulp out which dropped the level by 3 litres (back down to 21), but it kept galloping on at a fair pace and foamed over again an hour or so later. The temperature is a sedate 20C.
What do you reckon is causing it? I thought that the high fructose content of the plums might have set the yeast off down a path of rampant vigour, but that's pure speculation. I was worried it might have been a particularly virile wild yeast from the plums, but I thought that a 20 minute boil would have eliminated that risk.
Any thoughts?
Oh yeah, and a pic: airlock