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.
Could it be protein?
My guess is yeast
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Krausen
What type of yeast is it? Sounds like a good vigorous fermentation. Would love to see the video.
Do you have any control over fermentation temp?
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.
+1. That’s a good one too. What yeast and at what temp?
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
I just used WLP002 for the first time, and it had chunks of yeast floating around. Kind of cool to watch.
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.
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
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.
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.
Are you using a blender as a fermentor?