LyndenP

Recipes 

Its 930 my time. and i have to work soon. My Belgian Wit (from a extract kit) Is making me very nervous that the top is going to blow off. It was pitched with white labs Belgian wit yeast. and has been fermenting for almost 3 days.Last night i put a small diameter tube in because the air lock was already clogged. The problem is it appears the tube is clogging also until enough pressure builds and it pushes the clog through. Ok my questions are: Is this normal? How long should this continue? Should I really be concerned about a blow off? Is it typical of the yeast strain and or style? I dont know im a total noob. This is only my 3rd batch. Any help is greatly appreciated.(My landlord probably might appreciate it also)

Hagen

Recipes 

Put the fermenter on a pan or something similar to keep and escaping krausen off the floor, and pop the top on the fermentor. If fermentation is that active, there is no danger of contamination.

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Too much too fast to keep track of...

Evan!

Recipes 

It should be fine for now. In the future, I recommend getting some large-diameter clear vinyl tubing (cut to length @ lowes, et al), so that it just fits into the mouth of the carboy. With a blowoff tube that size, it won't get clogged.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)