Following up on the Tripel brew I was working on.
First made a Patersbier (a Belgian single) as a starter. After 2 weeks transferred the beer to secondary and then made the worth for the Tripel with these ingredients:
4 lb Dry Malt Extract - Pilsen
6 lb Liquid Malt Extract - Pilsen
1 lb Belgian Candi Sugar - Clear/Blond 38 (I know same as regular sugar, but I still had it).
1 oz Perle Pellet, Boil 60 min
1 oz Saaz Pellet, Boil 30 min
After cooling down to 70F I added more cold water to make 5gal, and pitched it on top of the yeast cake of the Patersbier. I use a fermentor bucket from NB.
Placed it in the basement, where it is around 65F.
3 hours later a loud bang, and yes the lid was half open and yeast everywhere…
I have improvised some sort of a blow off tube, closed the lid and let it ferment for another 5 days. The amount of CO2 was staggering.
I just replaced the lid (it was messy) and placed an airlock on again. When cleaning up I could not help but notice a very very yeasty smell - it was not very pleasant. Is this normal? Have I over-pitched (probably) but has this a bad influence on the taste of the beer?