Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Avoiding Blow-offs
Reply
 
LinkBack Thread Tools
Old 10-11-2006, 07:11 PM   #1
Prez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 31
Liked 2 Times on 1 Posts

Default Avoiding Blow-offs

Not with the ladies, with your carboy.

I used to be really stoked when I'd get a really vigorous fermentation. It gives you the feeling your beer is powerful. Now, I'm just sick of cleaning it up and rushing to get a blow-off tube on the carboy, especially in the morning when I'm trying to get out of the house.

Does anyone have some prior-proper-planning techniques to avoid having fermenting wort explode all over my walk-in closet? I'm thinking of something in the brewing process, not necessarily suggestions like, "Hook up a blow-off tube all the time."

Thanks!

__________________
Prez is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2006, 07:14 PM   #2
Biermann
Reinvented Biermann
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Biermann's Avatar
Recipes 
 
Join Date: Mar 2006
Location: East Peoria, IL
Posts: 1,471
Liked 18 Times on 18 Posts
Likes Given: 1

Default

A simple Burton Union blow off system would be fun to build and would solve your problem (If I'm understanding you correctly) There was an article in BYO about making such a thing.

That said, there's little you can do in the brew process that is going to prevent a hearty fermentation.

__________________

--------------------------------------------------------
On Draft: Old, Stale, Oxidized beer


Holding tanks:Sold
Conical #1:Sold
Bottles: Nichts
On Deck:

Biermann is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2006, 07:35 PM   #3
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,967
Liked 265 Times on 138 Posts
Likes Given: 7

Default

Doing your primary fermentation in a 7.9 gallon bucket should handle most brews. My Bavarian Hefe took off, but I had plenty of head room so the airlock did not turn into a rocket. I rack to a carboy or keg after a week to 10 days.

EdWort is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2006, 07:53 PM   #4
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 8 Times on 8 Posts

Default

Yeah, I'd say that increasing your fermentation vessel volume is about your only option. Now you have an excuse to buy a stainless conical! I believe there was an article in the same BYO which dealt with this very issue in the same way we have suggested, unless you just want to put a blow-off on right away... oh yeah, oops...

__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2006, 08:15 PM   #5
Capt. Awesomest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Scottsdale, AZ
Posts: 23
Default

Has anyone tried Fermcap-S Foam Inhibitor

http://www.midwestsupplies.com/produ...px?ProdID=5987

The link is from Midwest
"Fermcap keeps the krausen in your fermenter to 1/2 an inch. Allows you to brew slightly larger quantities in your existing fermentation vessels"

I originally saw it when I was looking into buying this Coney Airlock System.
http://www.midwestsupplies.com/produ...px?ProdID=6120

Any body ever try this? It sure sounds interesting, I wonder what negative effect that it has.

__________________
Capt. Awesomest is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2006, 02:56 PM   #6
johnoswald
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Location: BROWNFIELD, TX
Posts: 57
Liked 1 Times on 1 Posts

Default

I posted this same thing already this morning.....

Lower Fermenting temperature. Healthy yeast are more active at cooler temperatures than other microbes. So by cooling to 50F (rather than the usual 70F) you give the yeast a leg up on anything else that might have gotten in. Then when you let the temp rise back to 70F the yeast have started making the environment less suitable for the other guys - pH drops and ethanol is formed - both kill off bacteria.

All that said because a cool to 50 and then slow rise back to 70 will reduce blow-off problems too. The yeast gets going more slowly but more healthily.

Dilution. Then there is the use of post primary dilution. You can prepare a more concentrated wort (say 4.5 gal) for your 5 gal primary. Then when you rack to your secondary, you can dilute it up to the mark with boiled (and cooled) water.

So you don't have to invest in a umteen gallon carboy to avoid blasting foam everywhere. 5 gal carboys can be used to make 5 gal batches.

Also, watch out when scrubbing a plastic bucket primary. Scratches can harbor bacteria, molds and wild yeasts!
And, who needs (or wants) to add a defoamer?
__________________
johnoswald is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2006, 03:26 PM   #7
Mindflux
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: Pflugerville, TX
Posts: 245
Liked 2 Times on 2 Posts

Default

Yep, y ou could use something like a foam inhibitor like Foam Control of the Fermcap-S listed above.

__________________
Mindflux is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2006, 03:42 PM   #8
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 673
Default

Quote:
Originally Posted by Prez
............. I'm thinking of something in the brewing process, not necessarily suggestions like, "Hook up a blow-off tube all the time."
I'm curious why not just hook up blow-off tubing right away? If you hate running around attaching blow-off tubing when you're getting ready for work, just hook it up right after you pitch. When you notice that high krausen has passed and the threat of blow-off is over replace it with an airlock (for me usually after 3 or 4 days). I do that with every single batch I brew for that reason.

I don't know that I would want to add something to the brewing process just to keep the krausen down.....especially if it costs more or alters flavors in any way.

To each his own, but that's my $0.02
__________________
#######################
Coming Up: Pompous Mudblood, Maple Porter
Production: Aussie/NewZealand IPA

Drinking: 2013 Maker's Mark Bourbon Barrel Stout, Palate Assaulted Again Black IPA and Kaiser Alt Zwei
uwmgdman is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2006, 04:14 PM   #9
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TheJadedDog's Avatar
Recipes 
 
Join Date: Aug 2006
Location: People's Republic of Cambridge
Posts: 3,323
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by uwmgdman
I'm curious why not just hook up blow-off tubing right away? If you hate running around attaching blow-off tubing when you're getting ready for work, just hook it up right after you pitch. When you notice that high krausen has passed and the threat of blow-off is over replace it with an airlock (for me usually after 3 or 4 days). I do that with every single batch I brew for that reason.
This is what I do when I think I might get an overly active fermentation. If you're using a small fermenting vessel, it might be a good idea every time.
__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter
TheJadedDog is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2006, 07:10 PM   #10
Desert_Sky
Feedback Score: 0 reviews
 
Desert_Sky's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,090
Liked 35 Times on 32 Posts
Likes Given: 2

Default

When I switched to AG, my fermentations are still good, but krausen stays around 2-3" high max.

__________________
Desert Sky Brewing Co.
Sierra Vista, AZ
Desert_Sky is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blow offs - what is the cause and . . . Grinder12000 General Beer Discussion 10 09-15-2009 02:08 AM
A lesson on using blow offs!! Roman Brewer General Beer Discussion 11 06-24-2009 01:00 PM
General rule for Blow offs STB Beginners Beer Brewing Forum 10 02-20-2009 01:29 PM
Hefeweizen blow offs BrewProject General Techniques 20 09-06-2006 05:49 AM
Blow offs and secondary questions indian09 Beginners Beer Brewing Forum 3 01-28-2006 04:56 AM