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Old 02-24-2009, 09:38 PM   #1
lowchrome
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I just brewed a batch of ale from my own recipe in which I added 12oz of
Maltodextrin in my boil. After I was finished with the batch it was left to ferment. I got up in the morning and had no activity in my airlock when I came home from work I found a foam irruption from the airlock with the strong hiss of co2 escaping from the foam. after reading some other threads I believe it is the maltodextrin in the brew if this is true is there anyway to stop the foam without changing the recipe or adding any other ingredients.

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Old 02-24-2009, 10:16 PM   #2
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I'd just want to rule out that this is not just vigorous fermentation......What are you fermenting in? What yeast are you using? I have krausen (Which can look a little different with different yeast strains- and at times it's foamy) go up and out of the airlock Many times. When I culture yeast from Brewery Omegang's Wit- this is almost guaranteed. And then you would just use a blow-off tube....
Other than that- I think more info is needed.....

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Old 02-24-2009, 10:58 PM   #3
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I am fermenting in a 6.5 gallon ale pail and using 1.75oz of german ale yeast the temp is staying around 70 degrees

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Old 02-24-2009, 11:03 PM   #4
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If I'm not mistaken, I think German ale yeast is best fermented in the low 60s. You may have a "hot" fermentation there.

You may need to pull off the airlock and install a blow-off tube, and keep it in the bathtub/shower in case it blows.

I'd try to keep it under 68 degrees, if you can. That will help make a better tasting beer, as well as keep fermentation a bit cooler. Fermentation can actually cause the temperature inside the fermenter to rise as much as 8-10 degrees, so if the room is 70 degrees, it's probably much hotter inside. I use a stick-on thermometer (like for aquariums) to help gauge the temperature of the fermentation.

I'll look for some links on blow off tubes, so you can rig one ASAP.

Edit- maltodextrine doesn't have a thing to do with the fermentation. It's not fermentable. It provides body and mouthfeel.

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