syke0021

Recipes 

I've been rocking the all grain brew for a few months and decided it was time to attempt a Barley Wine. I took several actions to increase attenuation, such as mashing at 149 degrees and building up the yeast starter. I pitched my yeast into 5.5 gallons of 1.106 OG wort. I was hoping for an active fermentation, but got a bit more than expected. The first 24 hours were so active I had to switch out the sanitized water at the end of my blow off hose three ties over the next 24 hours.

The bad news was I ended up losing a significant amount of volume during fermentation. I assume most of this was carried by the krausen. I ended up with just under 5 gallons in my carboy by the time fermentation slowed down and the krausen fell back in. A small loss is to be expected, but a half gallon loss? After a very successful brew day, this set back caused me quite a bit of regret over the precious ounces of Barley Wine that got away.

My question is this: Is there anyway I can prevent such a significant volume loss when brewing big beers in the future?

MalFet

Recipes 

Either get a bigger fermentor or get some Fermcap.

__________________
"Be excellent to each other." -Benjamin Franklin

jwalker1140

Recipes 

This.

el_caro

Recipes 

Get one of these. It has generous 30Litre capacity and currently has 23litres in it. No matter how vigorous it gets it never gets near the airlock.

hercher

Recipes 

Make a smaller batch. Ferment at a cooler temperature for the first few days.

__________________
Two Kids Brewery

Primary: nothing. :(
Seconary: Don't use one, generally
Kegged: Belgian Brown Ale (loosely based on Corsendonk's Brown Ale); Saison
Planned:

"For a quart of ale is a dish for a king." - Shakespeare

Desp

Recipes 

What do you have wrapped around it?