Got a batch of IPA-style with a very active fermentation. So much that it blew the airlock out! Got it in a glass carboy. Added too much, resulting in no room for krausen layer. Please take a look at my photos and the brew process here and provide advice on what I should do…
http://howbrewbeer.com/brewbeer-indiapa ... eale-2.htmThanks much.
Big Bore Blow Off Tube
Only thing you can do is let it ride. No reason to even consider dumping it at this stage. Odds are the beer will be just fine.
What temp is it at? Cooler temps help control blow offs.
[quote=“Nighthawk”]http://brewing.lustreking.com/gear/bbbot.html
Big Bore Blow Off Tube
Only thing you can do is let it ride. No reason to even consider dumping it at this stage. Odds are the beer will be just fine.
What temp is it at? Cooler temps help control blow offs.[/quote]
Thanks, Nighthawk. Appreciate the quick response. Yeah, it’s currently steady at 71 F. Not too worried at the moment. Just wanted to make sure I wasn’t wasting my time. Should I pop on a new airlock when active fermentation slows in a day or so?
I read the linked article about blow-off tubes. That’s what I’m going to go to fromnow on. Also, I like your ideas about the plastic carboys. And, I’ve lately been considering going to all-grain and need a mash tun. I refuse to buy one as I want to build a cooler mash tune. Great article about that on that website as well… http://brewing.lustreking.com/gear/mashtun.html
Not my site. lustreking is a member on here though.
You can add a some tubing to the center tube of the 3 piece air lock. But it’s small diameter may clog. Cut the “X” off the bottom of the air lock.
Defiantly clean the air lock soon. You don’t want to attract any bugs. If you don’t have a new rubber stopper and air lock, put a sandwich bag over the carboy while you clean things up.
A MT can be built with the least amount of gear following Denny’s site. He has 100’s of batches with his set up.
http://hbd.org/cascade/dennybrew/Going to do that right now. Thanks so much for the advice. I do have another air-lock and bung. Gonna clean up things. I’ll post a pic when I’m done.
Ok, Nighthawk, got that done. Check it now and let me know if this setup works. Got the “X” cut off the bottom of the air-lock, attached my siphoning hose to it (will have to purchase another one later!), and ran it into a clean milk-jug filled half way with sanitizer solution. Seems to be working perfectly…
http://howbrewbeer.com/brewbeer-indiapa ... eale-2.htmWhat do you think? Thanks again, man.
Looking good.
My head is filled with a lot of worthless information. Sometimes I can regurgitate something useful.
:cheers:
I find it interesting that there is a “thumping” sound now coming from the jug as the air escapes. I should have expected it, but didn’t realize it would be so pronounced! Is this thumping the same thing that is going on with the moonshine stills and the thumper tub? As you can see, I watch the Moonshiners show on tv!
Also there is a product called Fermcap-S that will help with controlling blow off. I use it in the boil when brewing a batch that nears the capacity of my smaller brew kettles to prevent/assist to control boil overs. I hear it can be used in the fermenter in the same way.
If I remember when I saw it in the show, the thumping occurs when they are distilling the alcohol. So no, it is not the same.
Fermcap works also. Some claim it prevents head retention. I think there are so many other things that kill the head on a beer that it would be hard to blame Fermcap.
I’d suggest against pitching the yeast at 74F and fermenting at 71F. Pitch cooler…around 65F or even 62F and let it self rise if you have no temp control.
I don’t care what the White Labs vials say…Pitching most yeasts in the mid 70’s doesn’t make the best beer. It gives great fermentation, but not great beer in many cases on a homebrew level.
You may want to search out the “swamp cooler” technique for maintaining temp control.
I just noticed something on your website…did you get permission from Leos Frank at Lazy Monk Brewing to use his brewery logo on your website? Not cool if you just jacked it. He’s a friend of mine so I have to ask.
[quote=“BRANDON”]I’d suggest against pitching the yeast at 74F and fermenting at 71F. Pitch cooler…around 65F or even 62F and let it self rise if you have no temp control.
I don’t care what the White Labs vials say…Pitching most yeasts in the mid 70’s doesn’t make the best beer. It gives great fermentation, but not great beer in many cases on a homebrew level.
You may want to search out the “swamp cooler” technique for maintaining temp control.
I just noticed something on your website…did you get permission from Leos Frank at Lazy Monk Brewing to use his brewery logo on your website? Not cool if you just jacked it. He’s a friend of mine so I have to ask.
[/quote]
Have to be honest. We did “borrow” it without thinking. Got it removed, though. Apologies. Thanks for the advice about themperature control. Always wondered if we were fermenting too warm. Gonna look into alternatives for keeping brew cooler during fermentation.
So, everything looks good with our overflow dilemmas. The beer was moved to a secondary a few days ago and has fermentation has now ceased. Smelled and tasted fine. Going to wait a day more and then keg or bottle. Appreciate the advice.
