Originally Posted by jefferym09
ok, so at this point all i can hope for is for the fermentation to slow down soon i guess. But as far as future brews go, should i always put it into my 6.5 gallon carboy for primary? or is there some way to tell if i will need to do that (yeast attenuation, OG reading, etc...)?
Krausen during fermentation depends on so many variables.
Yeast- Some go volcanic and some are tame (depending on even more variables.) Age-Starter vs dry pitch-etc.
Temperature- Even a two or three degree increase or decrease can give you huge differences in the amount of krausen.
What's in the fermenter- The amount and kind of fermentables and non-fermentables will give different results.
And last but not least: Even when everything seems to be the same as a previous brew things can and often do give different results.
Use a sensibly over-sized fermenter, and until you have a good working knowledge of the particular yeast's characteristics with different temperatures and brew ingredients always use a blow off.
The yeast has to work on the fermentables and whether it does so at a rapid rate or a slower more controlled rate it will produce the same amout of CO2. The CO2 can either gently bubble to the surface or can (think Mentos in a bottle of soda) froth out all over the place.
I use a lot of Nottingham yeast and it has the reputation of going ballistic. Cool temperatures in the low 60's tends to tame it and I do not get more than two or so inches of krausen in my ales. The krausen eventually dissipates and falls to the bottom and isn't pumped out only to be discarded.