Hello fellow brewers.
Yesterday I brewed my first batch of NB Chocolate Milk Stout. Only two hours after sealing the fermenter with an air lock, the stout began to ferment at a very rapid pace. The average temp in my storage room is approx: 76-78 degrees fahrenheit and could sometimes be warmer.
First image is what it looked like after we aerated it and sealed it with a standard air lock. Image two is what it looked like two hours later.
I was afraid of accumulating pressure so I switched from a standard airlock to a blow off tube with a sanitizer pool.
Any comments on how this is looking? Is it ruined? Does it look like a healthy fermentation is taking place?
This is my second batch of beer I have ever made and felt that the brewing went beautifully smooth, just wasn’t expecting this type of reaction!
HELP! And thanks!