BRY-97 started showing signs of fermentation in 2 hours and developed a massive krausen overnight, probably 10-12 hours. Temp is currently holding fast at 70°, which is a bit warmer than I was hoping, but within guidelines.I wouldn’t think additional O2 would be necessary, especially knowing your specifics. (Large pitch, dry yeast, 3.5G)
I've heard tale of those that would recommend an additional blast of O2 after a day or so for beers of this gravity. In my case, that would just mean removing the lid and giving the fermenter another swirl (which would likely lead to an absolute mess as the krausen is right at the top as it is). However, I'm thinking (hoping?) this is unnecessary for 2 packs of dry yeast in 3gal of 1.096 wort, especially for a yeast with a tolerance of 13%.
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I think you’re right but…allow me to think out loud for a minute.
I have two fermenters at home: a 3+ gallon Speidel w. valve (love it, use it for every brew) and a 3+ gallon glass carboy (nothing wrong with it, but makes transfers and cleaning so much more difficult, haven’t used it in years).
Neither of these FV’s would have the necessary head space to handle the oncoming krausen storm for this fermentation.
My plan for this beer was to bottle right out of the Speidel valve, adding sugar to individual bottles. Because of this plan, I fermented in the Speidel where the blowoff was predictably massive and has left a ton of crap around the top of the fermenter. This might be nothing of concern, but I wonder if the last of the bottles will see an abundance of junk??
(The experienced brewers know what I’m about to ask…)
Should I rather have started fermentation in the carboy and then, once krausen dropped but while fermentation was still active, transferred to the Speidel in order to make bottling a bit easier and cleaner? If I had had this foresight (I didn’t), I would be under the impression that while transferring with active ferm taking place any O2 would be taken care of by the still diligent yeast.
Of course, that’s all irrelevant to the current situation.
Now, if I transfer out of the Speidel and into the carboy, bottling will be possible but a bit more problematic. Unless I transfer a second time back to a cleaned and sanitized Speidel that I could then use as a bottling bucket, sugar solution already added.
So, I should:
1. Leave it be. Bottle when ready directly out of the Speidel into bottles pre loaded with sugar.
2. Transfer to carboy during active fermentation and bottle when ready with siphon/bottling wand into bottles pre loaded with sugar.
3. Transfer to carboy during active fermentation, clean the Speidel, then after fermentation transfer back to the Speidel with sugar solution already added and then bottle.
4. None of the above.