Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermenting Too Much Beer in a 5gal. Carboy
Reply
 
LinkBack Thread Tools
Old 07-11-2011, 11:10 PM   #1
Lupzilla
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Doylestown, PA
Posts: 4
Likes Given: 2

Default Fermenting Too Much Beer in a 5gal. Carboy

I am hoping for a little insight from anyone who may have experienced this issue, or who anyone who just wants to throw their 2cents my way.

This past Saturday(09 Jul '11) I brewed a clone(my best guess) of Anchor's Liberty Ale. This was my fist time that I used a starter, instead of just Wyeast activator smack packs. Everything went fine until I transferred the 5gal. of wort into my 5gal. carboy. After oxygenating with an O2 system; between the foam and wort level there was VERY LITTLE headspace left for my 1.5L starter pitch(I know it sounds like a big starter for a 1.065 OG ale; but Jamil Zainasheff's pitching calculator [at www.mrmalty.com] told me to pitch a 2.3L starter...I figured 1.5L was a fair compromise). I managed to add 95% of the starter into the carboy before the liquid/foam level was up to the top of the neck of carboy(forcing some foam up into the funnel).

I then affixed a blow off tube to the carboy, as it was obvious that if I used my regular air lock I'd have kraeusen & what ever else bubbling up through it with in hours.

I noticed some activity that night, only a few hours after I pitched(the starter seemed to have worked well!). The next morning I went to check on it, and found the blow off tube, literally blown off the carboy(not a big surprise); and a pretty damn vigorous fermentation pouring a steady stream of kraeusen out of the top of the carboy. I was hesitant to re-affix the blow off tube, because I was sure the same thing would happen, and I had concerns of too much head pressure on the yeast. So I left it off.

I remember hearing on Brew Strong(a homebrew radio show on The Brewing Network I listen to), that infection/contamination is not too much of a concern in this phase of fermentation, as the kraeusen provides a protective barrier, and the constant push of CO2 off the beer also protects it.

I plan to affix a regular air lock once constant foaming out of the top subsides.

Questions:
-What are the chances my beers already infected/contaminated?...I know they're probably pretty good
-What the repercussions of all of that kraeusen, NOT settling back into the beer? Will the it not "clean up" as nicely due the lose of yeast cells?
-Has anyone out there experienced anything like this? If so, how did that batch turn out?

Any feed back will be appreciated; even if you'd just like to call me an idiot for over filling the fermenter with wort

__________________
Lupzilla is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 12:27 AM   #2
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

Quote:
Originally Posted by Lupzilla View Post
-What the repercussions of all of that kraeusen, NOT settling back into the beer? Will the it not "clean up" as nicely due the lose of yeast cells?
On the contrary, Kaiser likes to ferment in smallish vessels to blow out the braun hefe:
http://braukaiser.com/lifetype2/inde...d=134&blogId=1

I would not worry about infection if the fermentation was as active as you imply.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 02:03 AM   #3
Paul07293
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Paul07293's Avatar
Recipes 
 
Join Date: Apr 2011
Location: , NY
Posts: 282
Liked 6 Times on 5 Posts
Likes Given: 21

Default

I'm sure you're fine.There are plenty of yeast cells in suspension to finish the beer cleanly. With the positive pressure of CO2 and krausen escaping from the fermenter there is a protective layer keeping out the nasties. For future beers I'd think about a 6.5 gal carboy for primary fermentation.

__________________
Beer, if drank with moderation, softens the temper, cheers the spirit, and promotes health.
-Thomas Jefferson
"Give me a woman who truly loves beer and I will conquer the world." - Kaiser Wilhelm
"I would kill everyone in this room for a drop of sweet beer."- Homer Simpson
Paul07293 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermenting a Barleywine, level of beer dropping in carboy promontory Fermentation & Yeast 12 01-01-2011 05:39 AM
Chest Freezer Fermenting: 2each 6.5gal Carboy Size OneHotKarl Fermentation & Yeast 1 04-29-2010 05:06 AM
fermenting 3gal batch in 5gal carboy? valicious Fermentation & Yeast 12 12-06-2009 09:40 PM
better bottle carboy, trouble fermenting?? kegtoe Fermentation & Yeast 15 11-12-2009 02:17 PM
Incubator for Carboy - Fermenting in the Winter? pcancila Fermentation & Yeast 3 11-06-2009 04:38 PM



Newest Threads

LATEST SPONSOR DEALS