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Old 01-12-2010, 05:10 PM   #1
mkory
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Default Why do I ALWAYS need a blow off tube? (bucket)

I've been pondering this for a while now. My fermentation temps are consistently 68 degrees, and I always brew 5 gallon batches. I ferment in your standard 6.5 gallon "ale pale". I cannot recall a single batch where I didn't fill a blow off tube with foam. Any ideas?

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Old 01-12-2010, 05:14 PM   #2
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It all depends on your yeast. You must be using the same strains of yeast a majority of the time?

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Old 01-12-2010, 05:16 PM   #3
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There is nothing wrong with blow off. It's usualy a sign that your fermentation is going well. If it really bothers you try some foam control drops.

What kind of yeast are you using? How much wort is there in the pail? Is the fermenting liquid at 68 or is that the air temp?

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Old 01-12-2010, 05:25 PM   #4
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It doesn't bother me except when the lid seems like it's going to blow off because the tube is so full of foam. This has happened with Safale, Nottingham, White Labs, and Wyeast. The air temp is 68.

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Old 01-12-2010, 05:25 PM   #5
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Quote:
Originally Posted by maida7 View Post
Is the fermenting liquid at 68 or is that the air temp?
My question as well.

Other than that, get some Fermcap-S (foam control drops).
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Old 01-12-2010, 05:35 PM   #6
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If the air temp is 68, then the beer temp is 70+. Most yeasts will blow off in that case if they don't have a lot of headspace (say if you put 5 gal in a 5gal carboy). I wouldn't worry about it too much unless you're getting off flavors.

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Old 01-12-2010, 05:36 PM   #7
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Quote:
Originally Posted by mkory View Post
It doesn't bother me except when the lid seems like it's going to blow off because the tube is so full of foam. This has happened with Safale, Nottingham, White Labs, and Wyeast. The air temp is 68.
Get a bigger hose that won't clog as easy.

The yeast activity produces heat. The fermenting liquid could be 10 degrees hotter then the air in the room. You absolutly must get one of those stick on thermometers to monitor the temp of the fermentor. Fermentation temp control is a HUGE factor in making great beer. 78 is wicked hot and will result in bad off flavors.
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Old 01-12-2010, 05:44 PM   #8
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I you use foam control in your boil (something such as FermCap), it will greatly reduce your chances of blowoff. I've never had a blowoff (yet). In fact, my last 2 brews were 6 gallons going into 6.5 and 7 gallon fermenters and still no krausen in the airlock.

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Old 01-12-2010, 05:58 PM   #9
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I'd say you are doing everything right to get such consistent and vigorous fermentations. Foam control or lower the temperature for the first couple days would be your best bets.

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Old 01-12-2010, 05:59 PM   #10
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Quote:
Originally Posted by david_42 View Post
I'd say you are doing everything right to get such consistent and vigorous fermentations. Foam control or lower the temperature for the first couple days would be your best bets.
+1 Your temps aren't bad, but lowering them could reduce blowoff. You could also try lower pitching temp.
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