I brewed a belgian pale on wednesday last week, it was using the blowoff tube on Thursday but by Friday morning it had settled down. So, I swapped the blowoff for a bubbler, moved the fermentor to the adjacent room, and went on my happy way to deer camp.
I came back Tuesday night to a blaze orange Carboy cap on my basement floor and my wall and treadmill 'decorated' with krausen from this beer. Clogged bubbler.
I'm thinking that moving it somehow kicked started the yeast again. The krausen was also pretty nasty looking but I think that was from it being dehydrated from the open top. At first I thought this batch a goner, but it smells ok really. Once I jostled it a bit the krausen started falling back.
Anyone ever had a gusher-calm-gusher type Belgian fermentation, and also does the krausen start to look pretty nasty for those of you that have experience with open fermenting?
I plan to taste in a couple days if it smells/looks ok.