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So, two batches outside now, the 2nd one much better off than the first. I decided to make another ESB to make the comparison easier. Anyway, both batches have started strong and then after 'bout 24 hours, decided to blow thru the airlock. I'm putting the same volume of 4 gals into a 5 gal carboy, using a chest freezer at approx. 67F. First was S04, second was Windsor, prepared the same way. First was 1.055, second was 1.050, same color, roughly same ingredients. The first got down to 1.015, so 72 AA%.
On second, I used some FermCapS at end of boil, hoping it would fight off a blow-off.
Other than boiling bigger batch sizes outside on propane, the only difference I can think of is adding some expired dry yeast in addition to the yeast nutrient. But I added a whole pack on first and only a little bit on the second.
Prior to these outdoor batches, I can't remember the last time a blow-off was required.
Any ideas on why these outside boils are fermenting so much more violently?
On second, I used some FermCapS at end of boil, hoping it would fight off a blow-off.
Other than boiling bigger batch sizes outside on propane, the only difference I can think of is adding some expired dry yeast in addition to the yeast nutrient. But I added a whole pack on first and only a little bit on the second.
Prior to these outdoor batches, I can't remember the last time a blow-off was required.
Any ideas on why these outside boils are fermenting so much more violently?