As per my previous experience with Opshaug, nothing happened when I first pitched last night after dropping the temperature down to an acceptable level, and nothing continued to happen for around 12 hours.
Wednesday, 09:22 (P+12)
This morning I finally saw some signs of life; a slight movement on the spunding valve gauge, some bubbles on the side of the Tilt, and some gunk floating on the surface. I’m not sure if this is part of the hot break / other protein deposits or if it’s some of the yeast resurfacing from its sugary slumber, but there are some clear areas on the lower slopes of the Fermzilla now.
Looks like we’re off!!
Wednesday, 11:22 (P+15)
Things are really going now, with foam islands linking up and growing almost as I watch. Pressure climbed to 8 PSI in 3 hours just now and I’m dialling it back down to 5 now that I’ve got enough feedback on the spunding valve. I’m also increasing temperature to 27℃ since most sources suggest Opshaug is happy between 25 and 35℃. Can’t wait to see what this looks like by late afternoon.
Wednesday, 17:22 (P+21)
Houston, we have liftoff. Even from outside the ferment fridge I can hear the spunding valve, sounding like a punctured tyre. The pressure has crept up again to just over 8 PSI and again I’m knocking it back down slightly because I want to top-crop some yeast when she reaches 50% attenuation. Reducing it wholesale at that point will probably stress the yeast and my Tilt as well, so it’s a question of keeping an eye on it and reducing gently, ideally stopping around 5 PSI, though now I’m slightly concerned that the increase in temperature and relatively low fermentation pressure will result in Krausen breaching the vessel and getting into my spunding valve, so I may inline a spare 5 litre keg for safety. Hell, at this rate I might just use the gas being produced to prep some kegs by filling them with sanitiser and then driving it out, rather than doing it later with cylinder gas.
Wednesday, 22:22 (P+26)
One day and one hour after
pitching unleashing this monster I’ve had to fit a two litre blow-off tank in the name of safety, lest we should wake up and discover that Opshaug Kveik has consumed not just my spunding valve, but our entire world. The beige, foamy mass is mere millimetres away from conquering the recently provided 2 litre bottle and shows no sign of slowing down. Attenuation sits at 31% so with a bit of luck I’ll be able to harvest nearer 50% at some point in the morning, unless this thing kills us during the night. Sweet dreams!