3 replies to this topic

[robsauce]

Made a batch of HT's blueberry braggot tonight. I added 12.5g of go-ferm to 150mL of 110F water. Then added 10g of 71B when water was just over 100F, gave it a stir and let it sit for 30mins. It's been a while since I've brewed anything and I've never used 71B before but I remember the yeast usually foaming a bit when rehydrated in warm water. Should it have foamed and/or shown any activity during rehydration?

[strangebrewer]

Just echoing Guest but yes you should see a little foaming but nothing like a beer yeast. During rehydration you might get a 1/4" layer of foam but that's about all I would expect and it's usually a tight foam not big bubbles.

[robsauce]

Just echoing Guest but yes you should see a little foaming but nothing like a beer yeast. During rehydration you might get a 1/4" layer of foam but that's about all I would expect and it's usually a tight foam not big bubbles.

Ahh - good. There was pretty much exactly that, 1/4" or so. It smells like fermentation this morning and had a 1" layer of foam bubbles on top. Giggity

[robsauce]

So, I had nothing at all to worry about =DThe must may have dropped 2 points or so from the time I pitched the yeast at 10pm last night (SG: somewhere around 1.092-1.094) until this morning when I made the above post at 8am (might have been right at 1.090). I just got home from work and walked into my kitchen, where the primary is, and was hit with a huge huge fermentation smell. I open the lid to toss in the hydrometer and thermometer and its fizzing like crazy (picture champagne bubbles x100). Turns out it dropped about 20 points in 9 hours as its currently just above 1.070. Must temp is sitting at 76-78F. Decided to move it to the basement to cool it down a bit. Main floor is likely 68-70F while the basement is closer to 65. Never had anything take off and ferment this quickly. I'm stoked.