Originally Posted by boscobeans
If you want to avoid the entire mess that Nottingham produces (especially above 64-65 degrees) increase the headspace in the fermenter to allow for the krausen. I use a bucket that allows plenty of room and don't worry about oxygen because of the CO2 produced in the fermentation. 5 gallons in a 6 1/2 gallon bucket usually provides enough room for krausen.
Usually being the operative word.
Bottled - Nadda
Kegged - Star San
On Deck - Zythos IPA
New Yorkers think they’re so jaded that it’s impossible to shock them. They think they’ve seen and heard it all, and that may be mostly true. But I can tell you from experience that, at 2am in Midtown, pretty much every person on the street will stop and gawk when they see a guy holding hands with one midget, and another midget on his shoulders yelling out: “WHO RUN BARTERTOWN? I RUN BARTERTOWN!”
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