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After work yesterday I brewed a very simple hefeweizen and put it to ferment. This morning I found that it had blown out of the airlock, even though it’s not a particularly thick beer. Nor was the yeast pitched at a particularly high temperature (~75°F), so the yeast shouldn’t have gotten too excited.
The Activator pack did inflate quite quickly yesterday so maybe the yeast is particularly strong, but I still wouldn’t have expected this to happen. A blowoff tube has since been fitted so everything should be fine. Now I just need to wait for it to ferment.
The recipe I’m using is as follows, as told to me by Andy, the owner of Cap N Cork Home Brewing Supply:
· Six Pounds of Wheat Dried Malt Extract
· One Ounce of German Hallertau Hop Pellets (@ 60 Minutes)
· Wyeast 3056 Bavarian Wheat Blend YeastFerment for ~11 days in primary (until it’s done, plus a few more days), transfer directly to the keg, carbonate, and drink fresh.
I’ve got pretty high hopes for this beer. Much of what I’ve brewed lately has been reasonably complex (for extract brewing) so I’d like to have some simple, easier recipes like these tested and available.