What they're getting at is keeping the brew temp down to the yeasts' lower range,negating the nedd for a blow off. It just slows down the yeast a bit much for my liking when it gets down to 60-63F. Then you have to watch for when initial fermentation is done so you can raise the temp a few degrees to be sure it finishes fermenting.
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Everything works if ya let it-Roady(meatloaf)
This is normal, dont worry, its the Krausen that has blown up into the blow off tube...no worries (you can clean the tube out if you want but leaving it wont hurt a thing) it still apears that its fermenting away nicely... patience is a brewing virtue.
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I love Alcohol, its in my Blood.
Quote:
Originally Posted by Revvy
go rinse your mind out with soap for even THINKING about tossing a batch of beer.
Looks ok, aside from the brew size . What beer is that?
You probably don't need that much tube. Just a short run into a smaller vessel (A big plastic apple juice bottle from an Alpfenwein brew should do :P).
. What beer is that? 
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