Fermentation Explosion

Having a serious explosion here. Didn't pitch on a yeast cake either, just made a monster starter.

Category:

Science & Technology

Tags:

• fermentation
• blow
• off
• tube
• beer
• homebrew

[SaintTaris]

What kind of yeast did you use?  I get violent fermentations with WLP001.

[homebrewchatter]

Yea, it was 001. Never used it before. I made a huge starter a week before pitching though.

[crapspray]

Oh no! Nicholas Cage's beer is freaking out!

[montycone]

Fast fermentation does NOT mean a "smoother beer". When fermentation is too hot / O2 rich / over-pitched the yeast creates much more byproduct like dms, diacytel etc... And doesn't have time to "clean up" after itself. If anything, you should pitch the right amount of yeast at the lower end of your fermentation spectrum and slowly let it raise to the top. This will ensure a good clean-up from the yeast.

[makemebreakme]

I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind

[makemebreakme]

I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind?

[makemebreakme]

I have a 5 gallong batch brewing in a carboy right now, and it fermented and foamed up for like a day and then it settle and is producing rings around the top of the carboy. It makes me thing there's a bacterial infection. Is that the case or have you not experienced a bacterial infection in a homebrew?

[ctalbot2008]

I've yet to have that problem, but I haven't made any really high gravity beers so far (high gravity meads, for sure, but even then I haven't had an explosion ... thankfully).