[Joe Sr.]

Never used this yeast before (that I can recall).  It took off like a rocket and was blowing out of the carboy within 12 hours.  I put the air lock back on after blow off stopped.  After about 72 hours the beer (weizebock) was sitting at 61 degrees, so I moved the carboy to a warmer spot.  It took off again and blew the air lock.  Now sitting at 68 with no more blow off but a solid kraesun.

Is this typical for this yeast?  I was surprised it took off again like that.  I have a Belgian going right next to it (3787) and it's just been chugging along without the violence.

[tschmidlin]

Yup, sounds pretty typical to me

[Hokerer]

Assuming you're talking about 3068, agree, that's pretty typical

[beersk]

Love the Weihenstephan yeast, makes great beers. I put in a few drops of fermcap on my last dunkelweizen and that kept it in check. I will be doing the same for a weizenbock I'm brewing today or sometime this weekend.

[Joe Sr.]

It smells great as its fermenting.  I was really surprised at how active it was even in the low 60s.

I've never messed with fermcap or anything like that.  I don't usually mind the blow off, but this one was a tad messy.

[kylekohlmorgen]

+1 on the fermcap, especially if you're harvesting and repitching.

[tschmidlin]

3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches.

[Wort-H.O.G.]

i used this 3 months ago on a dunkle weizen and it went crazy in my 6.5 gallon carboy. i usually use wlp300. i got sulfur fermenting at 65F, that never full dissipated (for my tastes) coming out of the keg.  ive gone back to wlp300..no sulfur, great banana that i love from my German hefeweizens.

[Joe Sr.]

3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches.

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

[guido]

3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches.

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

I use a make-shift blow-off tube by taking the cap and cup off the airlock.  1/2" ID hose fits perfectly on the stem.  I then run that tubing into a plastic jug filled with water.

[farmbrew]

Sounds pretty typical...I brew in an open fermentor and the foam from this looks like a mutant merange!

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[Joe Sr.]

3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches.

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

I use a make-shift blow-off tube by taking the cap and cup off the airlock.  1/2" ID hose fits perfectly on the stem.  I then run that tubing into a plastic jug filled with water.

My usual approach is along those lines.  This time I thought I'd just throw some tinfoil over it (before it blew off) and when I got back to it and it was foaming over I figured "what the heck" and just let it go.

So I guess it was a bit of an open ferment with a small surface area that was open.

[Hokerer]

So I guess it was a bit of an open ferment with a small surface area that was open.

Considering that all that gunk was coming out of the fermenter, I wouldn't really call that an "open fermentation".  That is, not much chance for wild things to get in.

[tschmidlin]

3068 is the reason I bought a 6.5 gallon fermenter for 5 gallon batches.

It was literally pouring out the neck of a 6 gallon better bottle.  I don't think an extra half gallon of space would have contained it, either.  Next time maybe I'll rig up a three gallon bottle as a Burton union.

No, I use fermcap too

[Joe Sr.]

So I guess it was a bit of an open ferment with a small surface area that was open.

Considering that all that gunk was coming out of the fermenter, I wouldn't really call that an "open fermentation".  That is, not much chance for wild things to get in.

Yes.  I am/was not worried.

No, I use fermcap too

Good God, man!  You're tainting your precious bodily fluids!