Newest Threads

wine5150 · 02-19-2009, 12:46 AM

OK so I'm a NEWBIE and this is my first beer, it is a Dos Equix lager. Everything has been going great for the first week in the primary. Today I was going to put it into the secondary because that is what the recipe said to do. When I checked on the brew the air lock bubbler had spewed foam and some sediment on top of the 5 gallon bucket. I tried cleaning and sanitizing the air lock several times. It has bubbled over 5 times now so I ran a hose into a vase of water to create a blow off and foam catcher. So my question is have I done something that I shouldn't have and should I go back to using the bubbler air lock and allow it to foam every where? THANKS!

llazy_llama · 02-19-2009, 12:51 AM

It's good practice to always start your fermentation off with a blow-off for the first few days, unless it's a recipe you're familiar with. You didn't mess anything up, just made a classic mistake that even the more seasoned vets make from time to time. Let it go for a few days until the fermentation is less violent, then you can switch back to your airlock if you like.

Memorex88 · 02-19-2009, 12:52 AM

You've done everything right. Just put the airlock back on when things calm down in the fementer. Usually a day or 2 and the very active fermentation settles down.

Blender · 02-19-2009, 12:53 AM

No you did quite well. A blowoff tube is really just another airlock so let the brew ferment for a few more days. Do you have a hydrometer to check the gravity? You don't want to transfer your brew to a secondary until it ferments out completely.

**ISLAGI** · 02-19-2009, 12:56 AM

RDWHAHB...

Sounds like you did everything right. The only question is whether you put cheap alcohol or sanitizer in the vase, in case something would get sucked back up the tube.

I would leave it in the primary for now because it sounds like you still have active fermentation going on. Have you taken a hydrometer reading? Remember, each time you tansfer containers, you are going to lose some of your delicious future beer.

For future batches, I would probably recommend a larger container. My smallest primary fermenter is a 6 gallon better bottle. That gives me room for a 5.5 gallon batch (net 5 gallons bottled) with room for a decent krauesen.

Good luck!

wine5150 · 02-19-2009, 12:57 AM

Yeah I have a hydrometer, I thought I didn't want to disturb the batch until it was done fermenting? Also why would the fermenting start out fine for a week and then get violent?

JBFURDOG · 02-19-2009, 12:58 AM

I'm a newb too but have ran into this once...I left the blow off tube on the primary fermenter until active fermentation stopped then I put on the airlock. this happened to my holiday ale that was a much higer alcohol content (11-12 percent) so there was a lot more sugars for the yeast to feast on...what size primary do you have? make sure its large enough to accommodate the foam that the fermenting brew creates. Mine is a 7 gallon food grade plastic bucket.

llazy_llama · 02-19-2009, 12:58 AM

Lagers tend to get a much slower start than most ales. Yeast are funny like that.

**ISLAGI** · 02-19-2009, 12:58 AM

Did you move your fermenter?

Sometimes shaking up you vessel will resuspend the yeast and restart active fermentation.

wine5150 · 02-19-2009, 12:58 AM

By the way this site is AWESOME! I love all the responses! Thanks Guys and Gals!