I had to use a blowoff on NB American wheat… I have made this before and never needed one… Why this time?? I changed nothing other than this was an all grain whereas the first was an extract.
Someone might have a good reason as to why but I see far more blow off with my all grain beers vs. my extract ones.
If you used the same yeast it was more than likely the fermentation temp being higher.
My all-grain beers seem to produce longer-lasting head than the extracts I’ve done. maybe more proteins are lost in the extract manufacturing process?? The longer-lasting head may increase the blowoff volume.
All speculation, no facts beyond my own batches.
