Fat Bastard
Brew Cvlt Doom
- Joined
- 11/8/11
- Messages
- 914
- Reaction score
- 226
I bought a 2 litre of this stuff and used the yeast to do a couple of 1.5 litre test batches, then again to do a 23 litre batch before splitting the yeast cake into 4 and storing it for a few weeks in the fridge.
Last weekend, I made a starter with one of the vials and dumped it into another 22 l batch. The stuff took off like a rocket and last night it had a massive krausen and evidence that a little bit had escaped from the gladwrap.
None of the previous batches had any krausen at all and seemed to take a while to kick off.
Does anyone have any experience with using this yeast? Could making a starter have made the difference to the way it's kicked off? I just gave it a good swirl everythime I walked past, and it was only about 8 hours old when I pitched it, and had no obvious signs of life. The only addition to this recipe was 3 steeped teabags in about 300ml of water. Could the tannins be causing the big krausen? Everything tastes normal and similar to the other batches I've made at this stage.
Any advice would be very much appreciated,
FB
Last weekend, I made a starter with one of the vials and dumped it into another 22 l batch. The stuff took off like a rocket and last night it had a massive krausen and evidence that a little bit had escaped from the gladwrap.
None of the previous batches had any krausen at all and seemed to take a while to kick off.
Does anyone have any experience with using this yeast? Could making a starter have made the difference to the way it's kicked off? I just gave it a good swirl everythime I walked past, and it was only about 8 hours old when I pitched it, and had no obvious signs of life. The only addition to this recipe was 3 steeped teabags in about 300ml of water. Could the tannins be causing the big krausen? Everything tastes normal and similar to the other batches I've made at this stage.
Any advice would be very much appreciated,
FB