I brewed a 5 gallon batch of the Super Alt Extract yesterday and put the air lock on around 6:00 pm. At lunch time today I checked on my 6 gallon carboy and foam is just starting to blow through the air-lock. I really wasn’t expecting this with a 6 gal carboy. I did add 2 packs of Wyeast 1007 which is more than likely the problem. It’s fermenting like crazy at 62 degrees.
Question is if you have an OG of 1.066, how much yeast do you add?
[quote=“Kloster Brau”]Yeast calculator I found. I guess I didn’t use enough??
http://www.mrmalty.com/calc/calc.html[/quote]If you added 2 packs, you will be fine. Tons of people follow the directions and brew bunches of batches without pitching enough yeast till they learn. You are ahead of the game. Look into making yeast starters as it will save you money.
Also, what temps are you fermenting at? Hopefully low to mid 60’s?
Also, what temps are you fermenting at? Hopefully low to mid 60’s?[/quote]
Primary fermentation at 62 degrees for two weeks and then I have to lager at 36 degrees for a month, that’s going to be a problem. I don’t have a frig, but I do have a spot that is consistently around 50 degrees. I hope that will work.
I haven’t found the alt yeast to be overly aggressive as far as krausen. I think this is coming from the high gravity version of altbier that you are brewing. Higher sugar concentrations mean faster initial fermnetation, plus I think the increased viscosity of the solution initially makes the foam greater and more long lasting. In any case it should be fine.
As for yeast pitch, better to be high than low espeically when the yeast is supposed to ferment clean and finish dry.
Fermenting as close to 60F as you can is important, I don’t think the lagering temp is so important. Put it at 50F and give it time to drop clear, thats the important part.
:cheers: [quote=“tom sawyer”]I haven’t found the alt yeast to be overly aggressive as far as krausen. I think this is coming from the high gravity version of altbier that you are brewing. Higher sugar concentrations mean faster initial fermnetation, plus I think the increased viscosity of the solution initially makes the foam greater and more long lasting. In any case it should be fine.
As for yeast pitch, better to be high than low espeically when the yeast is supposed to ferment clean and finish dry.
Fermenting as close to 60F as you can is important, I don’t think the lagering temp is so important. Put it at 50F and give it time to drop clear, thats the important part.[/quote]
Very sexy picture
I agree!
I’m sure the sound and aroma were sexy too!
The beer porn addicts are oming out of the woodwork!
