Angry Beer?

[m0t0fo]

My second all grain run and I used Irish Moss for the first time. The top blew off of my airlock and I have BIG chunks churning violently in my primary. These chunks werent present when siphoning to the Carboy. Anybody else ever see this? Ill post a video to link up if anybody is interested in seeing it.

[firedog23]

Could it be protein?

[klickitat jim]

My guess is yeast

"Freedom is temporary unless you are also Brave!" - Patriot

[gymrat]

Krausen

[davidgzach]

My second all grain run and I used Irish Moss for the first time. The top blew off of my airlock and I have BIG chunks churning violently in my primary. These chunks werent present when siphoning to the Carboy. Anybody else ever see this? Ill post a video to link up if anybody is interested in seeing it.

What type of yeast is it?  Sounds like a good vigorous fermentation.  Would love to see the video.

[majorvices]

Do you have any control over fermentation temp?

[donsmitty]

Similar occurrence with a couple of batches where I used a yeast starter.  I couldn't use the airlock....switched to a blow off tube as it was like a volcano. 

[davidgzach]

Do you have any control over fermentation temp?

+1.  That's a good one too.  What yeast and at what temp?

[Slowbrew]

It is probably nothing to worry about.  A lot of my ales look like ice cream malts in a blender for the first couple of days.  They probably get a little warm and just go nuts.  Everything will settle out when it gets done.

Paul

[kmccaf]

I just used WLP002 for the first time, and it had chunks of yeast floating around. Kind of cool to watch.

[gymrat]

I have had Nottingham and S04 do the same thing. Without rehydrating either

[Joe Sr.]

I have had Nottingham and S04 do the same thing. Without rehydrating either

I had Nottingham, T-58 amd 3711 all blow off in the past 3 weeks. Dry yeasts were rehydrated.  Fermenting in low to mid-60s.

The chunks I believe are just clumps of yeast/trub churning due to the active fermentation.

[weithman5]

sounds like a vigorous ferment, but i also bet that the vigorous fermentation is disturbing and mixing up a lot of cold break material depending on howyou chilled prior to switching to fermentor.  shown is about 1/2 cold break material that formed in my bucket overnight, prior to adding yeast. i then transferred to another bucket and added yeast

[Pi]

A German brewer-friend of mine once called them "cloverknuckles". Just tried Googling but doesn't match.
A good sign IMO; should drop out in a couple days.
 

[jamminbrew]

When I use Belgian yeast like Wyeast 1388 or 3787, I get large blobs that roll around in the fermenter. It looks like its boiling. Some other yeasts I've tried do this, but to lesser degrees.