So the IPA I brewed on Saturday night (tentatively titled Little Sister’s IPA for reasons I’ll get into later) took off like a rocket. What that means to those of you who are not homebrewers, is that the yeast kicked into fermentation action really quickly. This is because I “racked” the wort onto an existing yeast cake. What that means to the non- or newbie- brewer is: I poured the freshly made liquid onto the sediment that was left after I removed a previous beer. that sediment is usuall “trub” (the various proteins and hop sediment) and a lot of spent and a still active yeast. The spent yeast acts as a sort of catalyst for the still active yeast, and there is so much that it begins to metabolize the sugars in the wort (which is the unfermented beer) into alcohol and CO2.
The result is a very vigorous fermentation, which begins really quickly. Pictures don’t do it justice. You need to see the video:
I apologize for the light. My camera isn’t great, but after a bit you can see how much gunk is rolling around in there. It looks like it’s still boiling!
Interestingly, in another two days (when this fermentation settles down a bit) I have to add some brown sugar, and watch the yeast take off again…