StillSmart

We have all had wild ferments where the foamy head tries to climb out of the brew bin and walk away right?
Smack it a few times with a large spoon,allow enough headroom and it is usually controlled.
Tonight my 6th and final ferment from the latest peaty malt sack behaved in a totally different way to it's siblings,including its immediate pre ferment one happening at the same time.
I spent 5 hours scooping the head off into other brew bins,every 5 minutes! I still lost some to overflow wastage.
I have just been brave enough to recombine them as the hydrometer shows that the ferment is virtually finished.
7.5% low beer in less than 10 hours, Those yeast weren't stressed, they were Manically Psycotic!
I am tempted to save some trub and see if it happens again, equally maybe not, that was not a restfull evening, dinner was late and I have walked an indoor marathon.

Robert.

What yeast was it bakers??....strange it should behave like so. There has to be reason for it to act like this, temp?, amount of yeast?, some unknown ingredient?

Maybe a wild yeast infection? You have to admit, that was a wild ferment!

Wild yeast is my odds on favourite.
The fermenting bin in question is my oldest,roughest internals (nooks and crannies), my easy "splash with boiled kettle" method of sanitizing may lack a little finesse and suit the little beggars.

Robert.

Just for a giggle I'm going to go all conspiracy theory on this & say coming from the man most interested in fast ferments, I suspect a top secret genetic experiment to produce a Hail Mary super yeast funded by a distillery! ED is about to revolutionise the brewing world, whisky will fall from the heavens & large bundles of cash in unmarked brown envelopes will be forced through his letterbox! Congrats!

The thought of Whisky falling from the heavens and envelopes of cash does brighten my day, but sadly I do not expect it

Robert.

Easydrinker wrote:Wild yeast is my odds on favourite.
The fermenting bin in question is my oldest,roughest internals (nooks and crannies), my easy "splash with boiled kettle" method of sanitizing may lack a little finesse and suit the little beggars.

Robert.

After a wash-up I store mine lid on with a splash of nuetral in.

Lack of space means that I stack internally.
With hindsight,I could still put something in the bottom.
I certainly dont have the space to allow a fermenter its' own space, if it is not working.

Robert.