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Old 11-29-2013, 05:48 AM   #1
ksss1212
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Default monster krausen

12 hrs post pitch of caribou slobber recipe in new northern brewery kit. Have had very active fermentation since hour one. Krausen is going to overflow. I've replaced the small air lock with the big plastic tube and a 2 quart container of sanitized water. Is there any way to keep the Monster Krausen from escaping?!

pitched at 80 deg, room temp at 68

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Old 11-29-2013, 06:06 AM   #2
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Originally Posted by ksss1212 View Post
12 hrs post pitch of caribou slobber recipe in new northern brewery kit. Have had very active fermentation since hour one. Krausen is going to overflow. I've replaced the small air lock with the big plastic tube and a 2 quart container of sanitized water. Is there any way to keep the Monster Krausen from escaping?!

pitched at 80 deg, room temp at 68
You could lower the temps. If room temp is 68 most likely your beer is close to 75. Warm temps can cause vigorious fermentations and off flavors.
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Old 11-29-2013, 06:10 AM   #3
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Thanks, doing that now.

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Old 11-29-2013, 01:59 PM   #4
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Dont change the temps too quickly...could cause stuck ferm. Even if the krausen escapes, the brew will be fine. Lower the temps slowly and stabilize to ambient. Once the head falls, replace the blow off back to the airlock and...let the waiting commence! Cheers!

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Old 11-30-2013, 01:57 PM   #5
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Thanks to you both. You have helped me realize I not be worried about this issue in the future. Carboy back inside now brining back to ambient (65 deg) slowly. Had it in the garage for 42 hrs at 50 deg. Slowed it down, with only one slug of krausen in over flow. Return to small air lock, working good.

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Old 11-30-2013, 02:11 PM   #6
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There is really no need to worry about blowoff. Set up a blowoff tube for every fermentation. I have done similar recipes using the same yeast and one will have blowoff and the next will not.

Controlling the temperature of the fermentation is one of the best ways to make your good beers better. I suggest that you look up the optimum range for the yeast you are using and keep the wort at the low end of that range.

I also advise that you keep the catch vessel as low as possible so that the blowoff will not siphon back into the fermenter. Only enough sanitizer to keep the end of the tube submerged is enough. Then if you to get a "suck back" it is only a small amount.

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