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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermenter Stopper Shot Up To Ceiling????
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Old 06-03-2013, 07:08 PM   #1
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Default Fermenter Stopper Shot Up To Ceiling????

This is about my 7th brew, I made a batch of Blue Moon last night, and when I woke up the rubber stopper and 2-way filter was on the floor and beer was on the ceiling and wall and floor (not much but still a mess).






I replaced the stopper and there is fermentation occurring at 2 bubbles per second! What the heck is happening? I made 2 batches and the other one is just fine (in a 6 gallon bucket). This one I siphoned into my 5 gallon glass carboy.

The temp. in the house is 75 F, it did not get shaken up, there is foam at the top of the brew in the carboy and bubbles are providing head retention for some reason. I used the yeast packet that it came with.



The bubbling is still happening, going through the water and out of the top of the filter.

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Old 06-03-2013, 07:15 PM   #2
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It's just a vigorous fermentation--nothing to worry about. If it's too much for the airlock to handle, you can always rig up a blow-off tube (replace the airlock with a piece of tubing that leads into a bucket of sanitizer).

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Old 06-03-2013, 07:40 PM   #3
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it's awesome, that's what it is!

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Old 06-03-2013, 07:52 PM   #4
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5 gallon carboy with little to no headspace plus vigorous fermentation leads to blow off. If you don't switch to a blow off tube you will be changing airlocks every 6 hours for a couple days.

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Old 06-03-2013, 07:57 PM   #5
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Some of my most out of control fermentations were from wheat beers. Kind of impressive, but messy. I use a 1 inch blowoff tube going into a jug of star San.

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Old 06-03-2013, 09:32 PM   #6
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I hate to be the bearer of bad news, but if you let Nottingham dry yeast get much above 68*F (beer temp, not ambient air) it will produce some noticeable off-flavors. Into the mid-70's, and you'll get some fusel alcohol as well.

At 75*F air temp, you are probably getting temps inside the carboy well into the 80's.
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Old 06-04-2013, 01:44 AM   #7
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ok, dropped the air temp down (dont' have an extra fridge for cold crashing) and also ran a tube from the stopper into a bowl with starsan.
Weird gargling sound, it's a little comical.

Thanks!!!

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Old 06-04-2013, 01:49 AM   #8
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Could this have been avoided if I used Safbrew yeast, or if I had cold crashed?

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Old 06-04-2013, 02:41 AM   #9
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Setup looks good, except be careful of letting your beer get light struck. It'll skunk your beer. I would cover it.

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Old 06-04-2013, 04:25 AM   #10
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Quote:
Originally Posted by spaceyaquarius View Post
Could this have been avoided if I used Safbrew yeast, or if I had cold crashed?
Not really. 75*F ambient is simply too warm for fermenting beer (exception - Belgian Saisons). Nottingham just happens to be an ale yeast that likes temps about 5*F or so cooler than other ale yeasts. You're going to have to take steps next batch to keep the fermenter in the 60's if you can even if you use another dry yeast like US-05.

Cold crashing is a technique that's used after fermentation is complete. Rapidly dropping the beer temp into the 30's for a few days will result in clearer beer and a firmer yeast cake in the bottom of the fermenter.
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