I have a question concerning the need for a blow-off tube and the activity of the yeast. My first batch is sitting quietly, bubbling about every 2-3 seconds. I know this is good. I started the batch at 78 degrees, reduced it to 68 degrees and will keep it there until fermentation is almost complete. The recipe I followed is the one in the Complete Joy of Home Brewing, and is as follows (as close as I can remember here at work):
15 lbs Honey
1 tsp Yeast nutrient
1 Tbs Acid Blend
1 tsp Irish Moss
0.5 tsp Gypsum
Water to 5 Gallons
Pasteur Champagne Yeast
I have read on your site that people have such violent fermentations that the air-lock gets blown off the pale. What is different between their preparation and mine such that mine is so passive and theirs requires a blow-off tube for the first couple of days? Is it the type of yeast I used?
Also, if anyone else has made this particular recipe, will it be a sweet, semi-sweet or dry brew? Any suggestions for aging or adding more honey? I am looking for a semi-sweet batch.
Thanks.
15 lbs Honey
1 tsp Yeast nutrient
1 Tbs Acid Blend
1 tsp Irish Moss
0.5 tsp Gypsum
Water to 5 Gallons
Pasteur Champagne Yeast
I have read on your site that people have such violent fermentations that the air-lock gets blown off the pale. What is different between their preparation and mine such that mine is so passive and theirs requires a blow-off tube for the first couple of days? Is it the type of yeast I used?
Also, if anyone else has made this particular recipe, will it be a sweet, semi-sweet or dry brew? Any suggestions for aging or adding more honey? I am looking for a semi-sweet batch.
Thanks.