Damn you S04!
 

25 hours into fermenting my SamuRye Red Ale and enough yeast has already escaped through the blow off tube to form a nice puddle in the bottom of my fermentation chamber. The beer is being fermented at a temp controlled 65 degrees. Holy psycho yeast batman!

Last time I try to use a 22 oz bomber bottle for a blow off container. It was only about 1/4 full of sanitizer when I pitched.

At this rate I expect that fermentation may be done sometime tomorrow :drunk:

1" blow off hose, they won't even fit in a 22oz bottle.

I have had to be gone for a week at a time during a ferment, and getting back ONE fruit fly has vinegared the entire schiznocitie! I am now making a blow-off tube into an airlock 'grant' that will have a normal air lock on top of it.

It's a 2-stage blowoff air lock, and I hope it helps keep down the lactic issues I have had *(multiple fruit flies floating INSIDE the airlock).

Not lacto - acetobacter. Way, way bad juju...

Cheers!

Ha, S04 and most english yeasts always do that for me. I knew what this thread was about by the title.

I use fermcap and always put a blowoff into either a 1gal water jug or a 2 liter bottle. Silicone tubing works awesome since you can just boil it, really easy sanitation.

Didn't learn my lesson. Pitched more S04 yesterday and 24 hours later the fermenters are full of krausen and blowing out the tubes already. Someone needs to tell this yeast to calm the hell down!

Out of curiosity, did you rehydrate before pitching? I almost exclusively use dry yeast and haven't been rehydrating, although I'm considering it now after reading so much saying that it should be rehydrated. I've got Nottingham foam passing through the tube right now and can't imagine making it even more active.

What temp are you fermenting at chumpsteak? I don't have any serious issues fermenting the SO-4 at 61 degrees.

S04 gave me the same problems. Fermented like crazy, into the airlock, allowed fruit flies in because of it. DANG.

Did you make a starter? They only go crazy for me when I repitch onto a yeast cake or make a starter.