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**Roadliner** · 01-24-2013, 02:24 AM

I'm up to almost a gallon of blow off with no sign of slowing! this is crazy

**ButcherBoy** · 01-24-2013, 02:57 AM

I use carboys for wine and mead. For beer I use the biggest fermenter bucket I can find. My current favorite is 7 gallons, but the 6.5G works pretty good also. The bucket gives the beer plenty of room to form a proper krausen and minimizes the risk of blowoff. I've only had one blowoff. If I think a batch is going to blow I rig a blowoff tube using a 3 piece airlock with a hose to a small StarSan filled jug until the vigorous ferment is over, usually 3-4 days. Then I pull the blowoff and fit the original airlock pieces back in place for the balance of the ferment time. After 3-4 weeks I bottle, wait for carbonation and enjoy.

subzero829 · 01-24-2013, 02:58 AM

Took the advice and added the tube. Thanks for the help everyone.

brettg20 · 01-24-2013, 03:21 AM

What yeast did you use?

nelven34 · 01-24-2013, 04:42 AM

Is the "three piece airlock" really two pieces plus a rubber stopper? Haven't seen three pieces before.

**Euphist** · 01-24-2013, 04:55 AM

Quote:

Originally Posted by nelven34

Is the "three piece airlock" really two pieces plus a rubber stopper? Haven't seen three pieces before.

Nope...body, float, and lid...three pieces.

nelven34 · 01-24-2013, 04:59 AM

Oh. I think I tossed the lid thinking it was more or less just packaging. Whoops. Still does the job though.

**RM-MN** · 01-24-2013, 11:20 AM

Quote:

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.

I control krausen by not letting it get out of control. My beers start with pitching the yeast into cool wort. I try to get my wort down to about 60 degrees before adding yeast as this first part of the ferment is where most off flavors are created according to White Labs. Then I keep the fermenter in a 62 to 64 degree room for about a week. This temperature works for most yeasts but read the label to make sure your does. With the low temperature, the yeast work slowly and doesn't make that big of a krausen. My airlock usually bubbles once per second or less (when I have a good seal). At the end of the week I bring the fermenter to a warmer location to let the yeast cleanup and the beer begin to mature.