mrgstiffler
Well-Known Member
I brewed a Porter yesterday that came out to 1.070 OG and pitched with Nottingham yeast from a starter. Less than 10 hours later there is 4" of krausen and a plugged airlock. This is a 5 gallon batch in an 8 gallon primary, so that's really a lot of krausen. I believe I should get some 1" tubing for a blowoff tube, but I'm curious as to what exactly caused this much krausen and if there are any steps I can take to minimize this next time. The temperature has been a constant 67F.