Wow. I checked on batch #3 about 20 hours after putting it in the basement and it was going CRAZY! The blow off was bubbling nearly continuously, pausing only every 45 seconds or so. I could also see the lid of the bucket bulging - I was afraid I might have a mess to clean up if the blow off tube failed to handle the pressure.Another 24 hours and it has calmed down a lot, bubbling every 45 seconds or so.
I'm going to attribute this high level of activity to pitching the yeast at exactly 70 degrees. They must have multiplied like crazy and really got to work under optimum conditions. How does this effect the beer? I have no idea... probably it doesn't. We'll see...
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