Originally Posted by Stieger2012
I pitched the yeast Sunday afternoon (Salfbrew S33) and came home from work today and the blow off is going nuts! I have about 9 or 10 brews under my belt but none of them have ever fermented this vigorously. Is it "normal" to have this much activity? Temperature is about 63.
If you have happy yeast, yes!
I have had high gravity beers push enough air through an inch-wide blow-off tube to make the bucket on the other end look like a Jacuzzi. With a Belgian Strong Dark recently, so much trub and yeast blew out that I had to empty the bucket or it would overflow (it was already 3/4 full with sanitized solution.)
Is the temperature of the room 63, or the beer? When you have fermentation that active, you might want to check the temperature of the beer itself. Vigorous fermentation can raise the temperature of the beer quite a bit (I've seen it get 10 degrees higher than the room temperature.) In your case, if it is an ale you should be fine since 10 degrees higher than room temp is only 73F which is fine in most cases.