Thank you JustAndy ! Very helpful. We've had some issues very similar to that. For a 20 BBL batch of 500 lbs distillers malt and 500 lbs of red wheat malt and 3 bricks of Lutra yeast, dried from Omega. We run it through our mash filter and then knock it out with oxygen at around 70 degrees Fahrenheit (its about 15 Plato) and add the bricks to the fermenter. The next day we'll do another 20 BBL batch and send that into the fermenter as well. These first two turns were slow to start. After two weeks it was done fermenting, stripped it all, spirit ran it all, then columned it all. Then we did another two turns and tried harvesting the yeast from the first two turns, but there was a lactic infection that got into these two turns. We might have had the infection all along is my guess, probably from previous batches of kettle sours that were in these fermenters. Nevertheless, we forgot to turn on this fermenter and it fermented hot and fast--done in just a few days. Once again, stripped, spirit and columning right now. We cleaned and steamed the fermenter to try and get rid of the infection. I collected all the data of how much heads, hearts and tails we got from each batch so I can compare later. Now we have a third batch of two turns going again that seems to be going well.
It did seem to me that there were a lot of heads in the first batch, so that is what had me curious as to what would make more heads than usual. I am relatively new at this, so bear with me, but I just wanted to give you some of the specs of what we are doing just in case you were interested in them because I welcome anything you might want to add.
Cheers!