PDA

View Full Version : large bubbles/foam filling headspace



bjojo
04-02-2014, 12:20 PM
I have a batch of Bruce's Cherry Chocolate cyser based on Oskaarz Southwestern Sweet Cherry Cyser from the paton recipe section.

Fermentation has slowed down, cherries and nibs are settling to the bottom and huge bubbles (1 inch+ diameter) have formed filling the headspace. Does this indicate a certain stage?

I have attached two photos, the first has the large bubbles, some outlines can be seen on the glass

The second photo is after swirling the carboy, the bubbles are quite a bit larger than what I have seen during the very active fermentation period.

fatbloke
04-02-2014, 02:41 PM
got an idea that it's something to do with the chocolate/cocoa butter/fat element that's causing that.

Might be wrong and happy to be corrected but that's what it looks like to me........

bjojo
04-02-2014, 03:03 PM
I had seen very similar behavour on a traditional previously.
Our weather changed dramatically around the time I first saw it and I think there was also some change when I saw it with the traditional also. Atmospheric pressure changes?

Medsen Fey
04-02-2014, 06:13 PM
Chocolate and raw honey with a lot of proteins in it can do this.

Sent from my THINGAMAJIG with WHATCHAMACALLIT

bjojo
04-03-2014, 10:10 AM
Both batches are the same unheated honey. Good, I can always use more protein in my diet.

joemirando
04-05-2014, 11:27 PM
I have a batch of traditional that is doing it now. It fermented quickly. From 1.108 down to 1.000 in 6 or 7 days, then evidently wasn't "done enough" and it's been foamy ever since. Aside from honey (store brand... BJ's), it had 1 cup of brewed tea per gallon and nutrient and energizer. The yeast is 71B.

Even now when the SG hasn't changed for a week (still at 0.998 ), its still got these big honkin' soap-bubble-lookin' bubbles which extend up to the bung.

Oh, there's oak in there too. 1/2 oz. mixed dark and light toast american oak. I wonder if that could have anything to do with it.

Joe

skunkboy
04-06-2014, 12:19 PM
Yeah there are lots of honey which will do this, and some other adjuncts seem to make it worse, or more interesting if you prefer... :)

GntlKnigt1
04-06-2014, 01:18 PM
If it pushes out the fermentation lock and starts to crawl out, RUN!

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

bjojo
04-06-2014, 01:53 PM
HA! It hasn't come out after me yet. I swirl the carboy daily, which knocks it down but it keeps coming back when I'm not watching.

pokerfacepablo
04-07-2014, 05:42 AM
I have a batch of traditional that is doing it now. It fermented quickly. From 1.108 down to 1.000 in 6 or 7 days, then evidently wasn't "done enough" and it's been foamy ever since. Aside from honey (store brand... BJ's), it had 1 cup of brewed tea per gallon and nutrient and energizer. The yeast is 71B.

Even now when the SG hasn't changed for a week (still at 0.998 ), its still got these big honkin' soap-bubble-lookin' bubbles which extend up to the bung.

Oh, there's oak in there too. 1/2 oz. mixed dark and light toast american oak. I wonder if that could have anything to do with it.

Joe

I've had that too with oak addition.