The last time I used Wyeast Lab's yeast, I had a problem

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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The last time I used Wyeast Lab's yeast, I had a problem

Post by cutchemist42 » Tue Apr 22, 2008 1:36 am

There was sooo much activity that the gases blew off my stopper and the foam started coming out. Luckily my dad's computer is downstairs and noticed it right away, but had it happened when we were in bed, my beer would have been flwoing out for a whole night.

What do you think should I do next batch because I did love the character of the yeast better then the dry yeasts I'd been using before and I want to use Wyeast again. I'm just afraid of what happened.

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Post by brewmeisterintng » Tue Apr 22, 2008 7:25 am

I have had some yeast more active than others; brands not a factor.
1. Temperature - Higher = more vigorous and off flavors. Keep the temp in the low end of the band for the particular yeast.
2. Large enough vessel. I use a 6.5 gal carboy for my 5 gal batches. It has been a saver many a time.
3. Build a thumper tube and have it on standby. You could actually use it every time as a fail safe measure.
I have noted that wheat beers and stouts ferment more vigorous than others. Hope this helps.

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Post by Beer Man » Fri May 02, 2008 9:27 pm

Thank you. It helped me.

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