Well something has changed in my fermentations. I've NEVER had a plugged airlock or a blown lid but now it's happening.
I have started rehydrating my yeast and I made a pretty big beer this last time but not that big 1.069.
Should I start fermenting in something else so I don't have to deal with this? I'm just using the standard Ale Pale.
Do most of you use a carboy with a blow-off now a days?? The bucket has always worked well but now I'm sick of cleaning off the ceiling and worrying about a lid flying off.
What is the fermentation temperature?
I've replaced all my ale pail lids with sheets of plexiglass; makes it easier to monitor the ferment and there's no airlock stem to clog.
In 3 years of brewing I had only used a airlock the first 5 or 6 brews.
Now a days, I just lay the lid over the top of the bucket and set the bucket inside a diswashing bin for easier cleanup.
Ale pail plus blow off.
Come on. When will people learn we need pictures!
+1 to pictures
Stop using an airlock for the first week of fermentation. Either put the lid on loosely or use a blow off. put your pale in a cooler or something else as you will still get an occasional "boil over".
When you use a blow off with the pail, do you just stick the blow off tube into the same grommet that the airlock would use? If so, what size tubing fits?
Pretty sure it's 3/8" hose. I just put it a little way into the grommet so I get top foam that's causing the pressure. I run my blow off tube into a spray bottle half full of starsan solution. Works great.
Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA
Fermenting: Yooper's Oktoberfest
I just control my fermenting temperature to hang in the mid 60's and no longer see the crazy activity. Thar she blows = less beer!
Yep 3/8" right in the hole.
Heh heh I said "in the hole"....