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Old 02-07-2011, 02:00 PM   #1
Bishop916
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Default Overflow !!!

Okay - so i dont have a blow off tube and we got some serious krauzen coming thru the airlock... just stick the bucket in the sink until I can get one hooked up?

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Old 02-07-2011, 02:10 PM   #2
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Sure. Others have also suggested laying a star san soaked towel over the fermenter.

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Old 02-07-2011, 02:17 PM   #3
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How much will come out a couple cupfuls or like alot?

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Fermenting: #21 Bishop's Notty Smash IPA
Fermenting: #20 Ol' Bishop's Jolly Holiday Grog
Conditioning:
Drinking:
Recently consumed: #16 Bishop's Tarbaby Coffee Porter, # 17 Bishop's Tall Two-Bit Blonde #18 Bishop Garity's Irish Red, #19 Bishop's Great Pumpkin
Planning to brew: Bishop's Great Pumpkin, Strong Scotch Ale

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Old 02-07-2011, 02:20 PM   #4
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What size fermenter, how much beer, what kind of yeast, how big of beer?

These things, among others like pitching rate, temp, etc.. can have a big impact on the amount of Krausen...

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Old 02-07-2011, 02:22 PM   #5
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5 gallons Dark/Dry Stout, 6 gallon fermenter.
1.070 OG
DanStar Windsor dry yeast (reactivated).
Currently @ 76 degrees

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Fermenting: #21 Bishop's Notty Smash IPA
Fermenting: #20 Ol' Bishop's Jolly Holiday Grog
Conditioning:
Drinking:
Recently consumed: #16 Bishop's Tarbaby Coffee Porter, # 17 Bishop's Tall Two-Bit Blonde #18 Bishop Garity's Irish Red, #19 Bishop's Great Pumpkin
Planning to brew: Bishop's Great Pumpkin, Strong Scotch Ale

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Old 02-07-2011, 02:29 PM   #6
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Quote:
Originally Posted by Bishop916 View Post
5 gallons Dark/Dry Stout, 6 gallon fermenter.
1.070 OG
DanStar Windsor dry yeast (reactivated).
Currently @ 76 degrees
Eek. That's hot. For the future, you'll get a less explodey (and tastier) fermentation if you rein in the temps a bit.
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Old 02-07-2011, 02:47 PM   #7
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Eek. That's hot. For the future, you'll get a less explodey (and tastier) fermentation if you rein in the temps a bit.
Yeah I didnt know it was going to run that hot. My last brew (2.5 gallons) was kinda big, but didn't have temp issues, maybe due to volume?

I put a couple inches of water in the sink and a frozen 2 liter bottle of water to try to coax the temps back down
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Fermenting: #21 Bishop's Notty Smash IPA
Fermenting: #20 Ol' Bishop's Jolly Holiday Grog
Conditioning:
Drinking:
Recently consumed: #16 Bishop's Tarbaby Coffee Porter, # 17 Bishop's Tall Two-Bit Blonde #18 Bishop Garity's Irish Red, #19 Bishop's Great Pumpkin
Planning to brew: Bishop's Great Pumpkin, Strong Scotch Ale

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Old 02-07-2011, 03:10 PM   #8
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Anymore, I cool the wort to about 62 degrees before pitching the yeast.. Then I ferment in the coolest room in the house.. I let the yeast bring the temp up.... Everything seems much more manageable since I started doing that, and the beer is better...

Once I build a ferment chamber, I plan to never let the ferment get above 64-66....

At 76 degrees, I'm thinking you will probably get some fusels... Especially with a higher gravity beer... Plan on letting it sit on the yeast for some extra time, and give it a lot of time to condition...

Hopefully, the yeast and time will clean everything up for you... It will definitely help...

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Old 02-07-2011, 03:24 PM   #9
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Should I let it sit in the bottle longer at room temp or in the fridge a bit longer after carbing?

It has only been just over twenty-four hours, so once I cool things down I'm hoping to be in the clear as far as ruining the batch ...

Thanks for the helps!

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Fermenting: #21 Bishop's Notty Smash IPA
Fermenting: #20 Ol' Bishop's Jolly Holiday Grog
Conditioning:
Drinking:
Recently consumed: #16 Bishop's Tarbaby Coffee Porter, # 17 Bishop's Tall Two-Bit Blonde #18 Bishop Garity's Irish Red, #19 Bishop's Great Pumpkin
Planning to brew: Bishop's Great Pumpkin, Strong Scotch Ale

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