our job as brewers is to make yeast happy and krausen is the magical little critters' way of letting you know that you're doing your job.
Originally Posted by Roadliner
not to steal the thread on purpose... But is there a way to control Krausen? I just put a beer in the fermentor last night and it is blowing off like nothing I have ever seen.. I used a blowoff tube to start cause I always do, but I've already lost 3/4 gallons! and it hasn't even been 24 hrs. Doesn't look like it's slowing down either.. there is a steady flow of foam going through the tube.
would suggest not doing anything, at least for this batch. let it run its course.
then, for next time, you'll probably need a bigger fermenter. or a smaller amount going into your current one.
Originally Posted by subzero829
BigFloyd its an American Pale Ale and I am fermenting it at 66 degrees
Yes I have an autosyphon, but my airlock is a one piece airlock that has a lid on top wont opening that run the risk of infection in the beer?
a three-piece airlock works good for blow off. just use the bigger piece and, like Big Floyd says, stick that 1/2" tube inside on the part sticking up and krausen can escape that way.
only ways to avoid having to use a blow off tube is a bigger fermenter or smaller volumes.
"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden
"Beer. Good." - Words of House Grog
drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2