I believe I was right to attribute yesterday’s initial bubbling of the blow-tube to temperature expansion since there was no sign of foam, but this morning’s a different story, with a nice cake of healthy krausen sitting on the FV’s surface just 18 hours after pitching.
The blow-off tube is popping constantly and the spunding valve has settled on exactly 5 PSI and is hissing quietly. I’m wondering if 5 PSI is enough to suppress some of the yeast’s desired character so maybe we’ll try one without pressure at some point, but for now I like the head start on carbonisation and prevention of O2 ingress during cold-crashing.
We’ll see where it goes. Looking good for now.