phillc

Recipes 

Here is a grainy video I took of our (my buddies and I) Fullers Breakfast Stout Clone recipe that we brewed up. 1.071 OG. 11.5 Gallons.
Turn your speakers up and you can hear it go! This one day into the fermenter.

The beer next to it is a really light session ale that we brewed for the coming summer months.

phillc

Recipes 

I have never had a beer off gas that much. This is also the highest gravity brew we have ever done. Does it seem normal or extraordinary to those who regularly do higher gravity brews?

davesrose

Recipes 

Yep, seems completely normal to me. Were you wondering about all the bubbles in your blow off container? I couldn't tell from the video if those bubbles were clear from sanitizer, or had a darker color like they were from some of the kraeusen. But yeah, foam that forms from the detergeant/kraeusen can grow quite high with all that gass being expelled. But some of my really active ferments actually has some "thudding" noises coming right from the fermenter!

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On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Conditioning:Baltic Porter
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA

"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd

phillc

Recipes 

The bubbles are just from the sanitizer. I was just curious if anyone else had experienced a fermentation that vigorous. This is my 15th batch of all grain and none of the previous ones were that powerful. The blow off was almost constant at one point!

davesrose

Recipes 

Well I always go for quick/powerful ferments. If you make a starter, use an O2 tank, and stay at the recommended temps....I always get blow offs like that and the ferments are short and big. The main thing I've noticed with higher gravity beers....you have to account for a lot more kraeusen

__________________
On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Conditioning:Baltic Porter
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA

"One of the first things early caveman did, when he crawled out of the mudd, was to make beer. And cavemen everywhere are still making beer...and drinking beer." - Jean Sheperd

Evan!

Recipes 

It's definitely ruined.

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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)

phillc

Recipes 

Cool. I am building my inline oxygenation solution currently, which will help. I shook the sh!t out of these in the meantime. Those fermenters (old malt extract containers) are very tough. I just used dried yeast. 3 packets, though. Dry yeast rules. Cheap and every bit as effective, if not more so, than the liquid varieties. I thought about doing starters, but it hardly appears necessary...

phillc

Recipes 

Really? Darn... You want me to send you the bad batch for analysis?

bull8042

Recipes 

Yeah, and drop a cat turd in there before you send it too. I hear Evan really likes it that way!

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"I brew with a water cooler and some part from the toilet." - JohnnyO

"I do gravity feed the last gallon or two through my Therminator, but I expect you could suck start a Volkswagen before you could suck start one of these. - GilaMinumBeer

"..... Bull was right." - TXCurtis

phillc

Recipes 

CTS (Cat Turd Stout), eh? Maybe you're onto something here... Let me get out my flavor wheel: "Digested grassy undertones with a harsh, rancid aftertaste". Mmmmm.