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Old 06-20-2012, 11:04 PM   #1
DrHop
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Default Never have an issue with aggressive fermentation/blow off. Is this normal?

It seems like everyone around here talks about having yeast blowing all over the place with out-of-control fermentation. I never have this. I get nice steady fermentations that produce a couple inches of krausen and attenuate just fine. Usually my fermentation temperature is 65-70F however it is not controlled. I have done around 10 brews (partial mash and extract) using OG > 1.080 and/or yeasts that people say go crazy. I use a 6.5 gallon carboy or 6.5 gallon bucket for batches of beers that are usually 5-6 gallons. I do not oxygenate that much. I usually only agitate by shaking to oxygenate but I haven't had any problems with weird flavors (except for a dunkel...but I think i just don't like the yeast strain). I have also made starters, pitched yeast (dry or liquid) into the wort without a starter or pitching directly onto a yeast cake and have not noticed an insane difference.

Maybe I'm jinxing myself posting this but I've never had a messy fermentation. How normal is having nice/controlled fermentation?



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Old 06-21-2012, 12:36 AM   #2
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Jinx. There is no rhyme or reason to needing a blow-off. I've had the same recipes give different results as far as the 'violence' of the fermentation. No biggie, yours will come.



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Old 06-21-2012, 12:40 AM   #3
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I've had only 3 "agressive fermentations" as you call it, in at least the last 5 years of brewing......Like Hammy said, there is no rhyme or reason.

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Old 06-21-2012, 02:42 AM   #4
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I've brewed 5 batches and 3 of them have been super aggressive. The NB Hefe and my modified Yooper 60 min DFH clone both blew off a beer or two into my blowoff container and the NB rye PA had some blowoff as well.

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Old 06-21-2012, 02:51 AM   #5
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Quote:
Originally Posted by Revvy
I've had only 3 "agressive fermentations" as you call it, in at least the last 5 years of brewing......Like Hammy said, there is no rhyme or reason.
infection ....
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Old 06-21-2012, 04:42 AM   #6
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i think the wild blow off happens mainly with people who's fermenters barely fit the batch and those who are fermenting too hot. Although there are certain yeast strains that go nuts (Belgians from my experience mostly)

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Old 06-21-2012, 04:50 AM   #7
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Only time I've ever needed a blow-off tube was with a copper ale clone using 1007. Those yeasties are ferocious little bugs.

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Old 06-21-2012, 01:11 PM   #8
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Making a tripel with 3787 might change your good luck

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Old 06-21-2012, 02:49 PM   #9
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Old 06-21-2012, 02:55 PM   #10
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Of my last 5 batches the first three had small krausens and the last two blew. The first of the 2 blew a lot and the last just a little.

You never know so I always start with a blowoff tube rigged.



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