Beer Forum

Okay here is a common problem I have when brewing...I brew small batches (i.e. in a three gallon fermentor) often times I don't leave enough head space and the kraussen pushes up into the airlock. I decided to harvest the yeast from the airlock, but noticed that it smelled a little sour, although it looked very clean and white when placed back into the white labs yeast tube. But the most concerning thing was that the yeast smelled a little sour, and this was the California ale 1 yeast a very clean yeast. What's really going on here guys? Infection?

if in doubt, throw it out.
I would rather spend another 6 bucks and have peace of mind, than to waste a days and a bunch of ingredients. Not to mention the time worrying about it as it goes.
Chuck it, get new yeast, and come up with a better harvsting technique.
That's my 2 Lincolns

I would not harvest any yeast from your airlock as it has been exposed to the air and probably is infected. If you are having strong fermentations with "blow out" try using ferm-cap in your fermenter which will keep your krausen under control.

brewinhard wrote:I would not harvest any yeast from your airlock as it has been exposed to the air and probably is infected. If you are having strong fermentations with "blow out" try using ferm-cap in your fermenter which will keep your krausen under control.

What do you mean by a stronger fermentation cap? I definitely need a way to get this krausen under control because I almost always over fill the fermentor.

I mean you should try purchasing a product called ferm-cap S which is a foam reducer. It is cheap and only a few drops in your fermenter will keep your krausen under control. It does not negatively affect any future fermentations with the reused yeast nor does it affect head retention in the finished product.

allegedly, ferm cap AIDS head formation in the glass by not "wasting" the one-time foam coagulation of protiens.