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joecav 11-24-2012 06:43 PM

Over aggressive fermentation
 
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This is my 3rd all grain batch but have been brewing for 2 years and never encountered this issue. We are fermenting just shy of 6 gallons of sg 1.086 wort with a fresh starter of safale-04. It is in a standard plastic fermenting bucket. I was a little worried that there may not be enough head space so we put it in the basin sink just in case. The temp is 64F during the day and 60F at night. It had been about 22 hours and I have changed the airlock once and the lid popped open once as well. should I be worried about this while it continues to ferment? I am we'll aware at this point that 6 gal of high gravity wort is too much for the bucket. Any suggestions as to how to handle this? Should I let it continue to ferment and change the airlock/ close the lid as necessary? Thanks in advance for your advice.

Effingbeer 11-24-2012 06:44 PM

Yep

joecav 11-24-2012 06:53 PM

Just took out the airlock and got a geyser. Is it safe to leave the hole open for a while?

Ben58 11-24-2012 09:50 PM

Why not rig up a blow-off tube? That's the way I do all of my brewing because I don't have to worry about plugged air locks or lifting lids.

joecav 11-24-2012 10:54 PM

Quote:

Originally Posted by Ben58
Why not rig up a blow-off tube? That's the way I do all of my brewing because I don't have to worry about plugged air locks or lifting lids.

To the lid of the bucket? How would I do that? I have a tube that would fit into the airlock hole. I'm worried that would get clogged though. I'd like to hear how you get yours to work.

day_trippr 11-25-2012 12:41 AM

Quote:

Originally Posted by joecav (Post 4618009)
To the lid of the bucket? How would I do that? I have a tube that would fit into the airlock hole.

That's exactly how you do it. Stick the free end in a half gallon milk jug half filled with water.

Quote:

I'm worried that would get clogged though.[...]
The inside diameter of the tube is way bigger than the tiny holes in airlock lid...

Cheers!

[edit] ps: an 86 point brew with S04 is pretty much always going to look like a bomb went off unless you have a really tight temperature controlled fermentation. The yeast is a beast, and with that much food it's going to go off big time if it gets over ~70F...


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