New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation going nuts! Any tricks to calm it down?




Reply
 
LinkBack Thread Tools Display Modes
Old 08-17-2012, 07:33 PM   #1
joelbowen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Rock Hill, SC
Posts: 9
Likes Given: 2

Default Fermentation going nuts! Any tricks to calm it down?

Last night I brewed my second batch of homebrew which is an Irish Red Ale, it was also my first experience with dry yeast as the sweet stout that is currently in primary was liquid yeast (And didn't go all that well)

This time everything went perfectly and sanitization was top priority! But when I checked on the batch this morning fermentation was going CRAZY! The krausen was making its way to the neck and before I knew it was filling the airlock and bubbling out like crazy! I wrapped a towel around the carboy to catch any potential blow off and put some toilette paper around the airlock to catch the bubbling.

Is there any trick to this stage? Can I calm it down any or are my only options to use a blowoff tube? Also this is a 6G not a 5G carboy so there was plenty of room to start.

Picture!



__________________
Primary: Sweet Stout, Irish Red
joelbowen is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 07:38 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,635
Liked 3855 Times on 2816 Posts
Likes Given: 644

Default

Well, the only thing you can really do is make sure it's not too warm, as the warmer it gets the faster it will go. And the faster it goes, the warmer it will get. So ensure the fermenter is under 72 degrees or so.

A 6 gallon carboy is pretty small for a 5 gallon batch, so you may want to use a blow-off tube if you don't have a bigger carboy or fermenter. You can rig that right away and that will help make sure you don't have a mess.



__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 07:39 PM   #3
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin, Texas
Posts: 1,257
Liked 63 Times on 52 Posts
Likes Given: 1

Default

Stick a blow-off on that bad boy.

Also note that temps can easily get +10°F in the cargoy due to fermentation -- keeping temps under control will give you better beer and less violent fermentations.

__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 07:43 PM   #4
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 5,940
Liked 481 Times on 407 Posts
Likes Given: 129

Default

You can cool it some - low 60's will slow the fermentation. If you are in the 70's or more that is the major problem.

But, Always start with a blowoff tube! If the airlock plugs the pressure will increase until it blows out the stopper spewing krausen all over the place.

I for one always start with a blowoff tube, I do not worry about losing some to the blow off, and I have never had to wash my ceiling.

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 07:54 PM   #5
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,134
Liked 116 Times on 109 Posts
Likes Given: 33

Default

It won't work in a carboy thats currently fermenting like that. But you can use Fermcap-S to reduce krausen (added right before or after yeast pitch). It works on most yeast strains I use except for the true top croppers (3787 for example).

Blowoff on this one would be a good idea. If that airlock gets clogged at all...at best you will blow the airlock and brew all over your ceiling. At worst the carboy will break/shatter/explode.

__________________
Primary #1:Dunkel #2:Empty
Secondary #1
: Peach Rhubarb Wine #2: Empty #3: Empty #4: Sparkling Elderflower Wine
Kegged: Piker Liker Porter, Umlaut my Kölsch V
Bottles
: Big 50 Barleywine, Framboise Lambic, Red Rye IPA, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Carmelite Tripel, Rhubarb Wine, Barolo Wine
On Deck: Irish Red, Surly Bender clone, Spruced Warmer, CDA
solbes is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 07:57 PM   #6
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin, Texas
Posts: 1,257
Liked 63 Times on 52 Posts
Likes Given: 1

Default

Quote:
Originally Posted by solbes View Post
It won't work in a carboy thats currently fermenting like that. But you can use Fermcap-S to reduce krausen (added right before or after yeast pitch). It works on most yeast strains I use except for the true top croppers (3787 for example).
If you are a stickler about FDA warnings, use FermCap AT. Fermcap S is silicone-based and the FDA has issued warnings that silicone should be filtered out before consumption.
__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 09:25 PM   #7
joelbowen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Rock Hill, SC
Posts: 9
Likes Given: 2

Default

Thanks guys! I just hooked up the blowoff tube, this is a far cry from the fermentation issue I had with the sweet stout. Though now I wonder if the stout will turn out alright.

__________________
Primary: Sweet Stout, Irish Red
joelbowen is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2012, 09:32 PM   #8
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 5,806
Liked 429 Times on 402 Posts
Likes Given: 199

Default

Quote:
Originally Posted by joelbowen View Post
Thanks guys! I just hooked up the blowoff tube, this is a far cry from the fermentation issue I had with the sweet stout. Though now I wonder if the stout will turn out alright.
Every yeast is different so there is no reason your stout won't turn out so don't fret. Glad to see you got a blow off hooked up, from the looks of the first picture Painting the ceiling was definitly in your future
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2012, 05:22 AM   #9
joelbowen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Rock Hill, SC
Posts: 9
Likes Given: 2

Default

Alright since the craziness began , things have calmed down quite a bit.

I put the irish red in my sink, connected a blow off tube to a bowl with water, and stuck a frozen water bottle in the water around the carboy. It now seems to be fermenting at about 68 degrees.

My question is what's a good average delay for bubbles out of the airlock? Mine has slowed to approximately 1 bubble every 30 to 40 seconds. I'm not necessarily worrying I'm just curious what's normal after 2 days.

__________________
Primary: Sweet Stout, Irish Red
joelbowen is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2012, 06:06 AM   #10
BrewHobby1
Lifetime Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BrewHobby1's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Salem, Oregon
Posts: 68
Liked 2 Times on 2 Posts
Likes Given: 11

Default

The bubble rate will continue to slow through 3 to 4 days and then be minutes apart. I leave mine in primary for 3 weeks before cold crashing and then legging.



__________________
BrewHobby1 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation going nuts TRIPLEMSU Fermentation & Yeast 3 06-04-2012 03:26 AM
primary is going nuts! maltbarleyhops Fermentation & Yeast 5 01-10-2012 01:18 PM
tips and tricks for high gravity beer fermentation jester5120 Fermentation & Yeast 4 01-01-2012 12:42 AM
Brettanomyces and Nuts ldgenius2000 Fermentation & Yeast 2 07-30-2011 02:36 AM
Tricks to kill fermentation "head" Misplaced_Canuck Fermentation & Yeast 13 07-07-2011 01:42 PM