From the HBD Archive
From: Phillip Seitz <0004531571@mcimail.com>
Subject: Wyeast/High gravity beers
Date: 1992-06-19 01:53:00 GMT

In response to the query about Wyeast cultures and high-gravity beer, I'd
venture to say that the problem isn't the yeast, but the procedure. You're
building up a lot of pressure in the plastic bucket, and it's hardly
surprising you're going to get stuff spewed all ovethe place. This
happened to me when I brewed my batch of Elbo Nerkte (allegedly) Brown Ale.

I'd suggest doing it this way: put the wort into your bucket and place the
top on but don't seal it up. That's right, just lay the sucker on there,
and put a piece of tape over the fermentation-lock hole just to keep
gunk from getting in. If it makes you feel better, you can put a VERY
LIGHT weight on top to keep the cat from getting in. This will allow you
plenty of ventilation for the CO2 to escape, and the likelihood that other
stuff will get in is quite small, particularly considering that the CO2 will
create a modest positive pressure in the bucket--thereby keeping various
biological bugs on the outside.

Once the kreusen has fallen (or close to it), rack the beer into a carboy.
By this time the most ferocious activity will be over, and you won't be
losing your wort on the floor. You'll also leave behind a fair bit of
scum and have yourself a cleaner beer. By the way, there's no reason you
can't peek into the bucket from time to time to see how the kreusen is coming
along. Some people will even use a sanitized spoon or skimmer to take the
foam off (it carries dead yeast, oils, and other stuff, I"m told). And
of course, relax and don't worry. Especially about having to mop the floor.

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