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Old 11-26-2011, 09:45 PM   #1
MattyIceGfunk
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Default First Time Using Blowoff Tube

I I just brewed a Belgian Tripel which ended at a 1.085 OG and I pitched two yeast packets so I'm expecting a lot of action. I decided to use a blow off tube for the first time. Does this system look ok? Any adjustments?

image-1340362210.jpg

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Old 11-26-2011, 09:48 PM   #2
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Looks OK to me. But even if it fills that smaller container, it's still a cement floor, so no big deal.

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Old 11-26-2011, 09:58 PM   #3
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Use a 1 gallon pitcher. If it blows, the receiving container will get a lot of foam.

The receiveing container should be half filled with starsan solution.

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Old 11-26-2011, 10:02 PM   #4
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Yea maybe you can't tell by the picture but I filled the pitcher half way. I'll add some starsan to the water though.

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Old 11-26-2011, 10:05 PM   #5
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Originally Posted by MattyIceGfunk View Post
Yea maybe you can't tell by the picture but I filled the pitcher half way. I'll add some starsan to the water though.
It's a good idea. Many brewers have had the liquid sucked back into the fermenter. If the temp decreases in the fermenter (which it absolutely will when the exothermic fermentation finishes) it can happen. Get some starsan in that water and no worries.
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Old 11-27-2011, 12:19 PM   #6
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Ok so now when do I change the "water"?

image-812489092.jpg

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Old 11-27-2011, 12:23 PM   #7
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Ok so now when do I change the "water"?

Attachment 39299
Bwaah! (don't say i didn't warn you)

BTW, with a temp-controlled fridge or freezer, you can suppress a lot of that by dialing the temp down. I do this to keep fermentation under control.
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Old 11-27-2011, 12:24 PM   #8
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Is that a 5gal carboy? Yes change out the water. if you have a bigger pitcher get it you are going to have allot more blow off.

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Old 11-27-2011, 12:27 PM   #9
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I put the catch container in a 5 gallon bucket. Since there is only 5 gallons of wort, I think it should hold all the blow off even if it is foamy.

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Old 11-27-2011, 12:29 PM   #10
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Quote:
Originally Posted by passedpawn

Bwaah! (don't say i didn't warn you)

BTW, with a temp-controlled fridge or freezer, you can suppress a lot of that by dialing the temp down. I do this to keep fermentation under control.
It's probably around 65 degrees down there so it's kinda chilly. I will change the water out and use a bigger pitcher.
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