This beer was fermenting normally for about 16 hours then foamed heavily. I guess its infected but I don’t know how, usual strict precautions were taken. Outgassing like crazy.
Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don’t worry, at least yet.
also happens with strawberry mead, for some reason
I’d guess active yeast (as another commenter mentioned) maybe a slight temperature spike? Possibly a finer grain milling?
I don’t have too much experience on the homebrew scale, but would be interested to hear what it was (if you can determine it).
I’m thinking it was a temp spike as the house heat came on. Hasn’t run and it was pretty cool in it’s little corner, then warmed up some and all the sluggish yeast woke up.
I’ll type up the recipe just for the record
Awesome, thanks for the reply.
