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Really Aggressive Fermentation

Hello Everyone,

I brewed a Belgian Dubbel yesterday that has taken off unlike any beer I’ve ever brewed. The OG was 1.069 and it has been fermenting in a swamp cooler at ~68* using Wyeast 3787 (Trappist High Gravity). Today at about 30 hours after pitching the yeast (I made and decanted a 1.8 liter starter), I noticed that I had blow off coming through the air lock and when I removed the bung to insert the blow off hose, the pressure built up inside the carboy was volcanic to the extent that krausen sprayed onto the ceiling and surrounding area to about a 4 foot radius. I’ve dealt with blow off before, but nothing like this! Is this yeast strain known for being an aggressive fermenter?

yeah, it often does that for me too. I started hooking up a blow off hose when brewing with 3787 after I woke up one morning to find the fermenter lid across the basement. :oops:

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