Yeast woke up too fast, or did it?

[big7ben]

Two weeks ago I brewed an extract a ipa, and pitched a 2 litre wlp001 starter. I added 1/2tsp nutrient right before pitching. I had decent krausen and lots of blowoff activity within 90 minutes.

Today i brewed an all grain christmas ale, and harvested the yeast cake from last weeks ipa. I added the nutrient & pitched about 32oz of semi thick (and pretty clean) slurry. Same thing happened! This cant be right can it. I've never heard about yeast waking up that fast

Both times the yeast was at about 68-70 degrees, and the wort was at 78-80 degrees.

Do you guys think something is wrong, or should i just shut up & rdwhah.

Bill

[bub]

I'm going with B
you probably only need 16oz of slurry tho
BUB

[calvey]

the wort was at 78-80 degrees.

Pretty high, I would say that has something to do with it.

[Bugeater]

I have been using big starters grown on a stir plate and routinely get 3 hour starts. I think your wort temperature is about 10° too high. That will cause your yeast to startup that fast.

Wayne
Bugeater Brewing Company