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It takes a little while for the CO2 to get completely absorbed into the beer. Until then, it'll do exactly as you've seen - foam up and leave you with very little, very flat beer. If you want to keep testing them early, leave one in the fridge for a couple days before opening it. The colder...

And it's a great excuse to drink it all quickly! :mug:

You've got a great fermentation going! Personally, I would add the airlock after your blow-off tube stops making a mess. If you add it now the krausen is going to gum up your airlock. I also usually leave a lot more space for fermentation, maybe another 2-4 inches in the carboy, but I might...

This happens all the time in plastic bucket primaries. I usually yank the airlock before opening the lid, since even that pressure change can suck water back in. That being said, I've never had a problem with the little bit of water that gets in, but I started using star-san in my airlocks...

Extracts usually turn out much darker than all-grain or commercial beers.. I had the same thing happen when I brewed my first witbier - they're supposed to be very light colored beers, but mine came out orange. Still tasted great!

Huh, that makes more sense than the acid eating through the bottle.. I was just surprised - never had that one happen to me before.

I'm in!

So today I went to pick up my spray bottle of star-san, and noticed a wet spot underneath it. I usually soak my equipment in 5 gallons of water to 1oz star-san and fill a spray bottle with that mixture. Now granted, it was an el-cheapo spray bottle and I never really had high hopes for it...

Last night, just finished running hot wort through the plate chiller. Went to grab a sample in the hydrometer storage tube (never again). Made a neat thump as it crashed through the plug at the bottom, and broke into a million little pieces. +1 = 804.

I've been on a (non-american) wit kick for a few months now.. Once your beer is in the bottle and carbonating, temperature is not as important as during primary fermentation. I've carbonated in a bedroom closet, with temp swings from 73-78, and in my cellar at 68-72. Both came out great...

Try to get that temperature up over the next few days.. Wits really benefit from warmer fermentations, and the "off" flavors are part of the style.

You sir, are very well versed for being such a young'un. :mug:

I think it's all of the above, plus this community. There's a huge pool of resources here with some VERY experienced people who go out of their way to help bring people into the hobby. Sometimes I wonder how many homebrewers either wouldn't have started, or would have started and quit after...

Glad I saw this, I'm in!

This stood out to me too - did you boil more than 5 gallons down to 5 gallons, or add water to make your volume 5 gallons? Also, until now I didn't fully understand the whole "don't worry, relax, have a homebrew" until my first all grain. I overshot my mash temps by about 10* came in WAY low...

Man I'm glad that hyphen is where it is... :drunk:

Subscribing - I've wondered how important temperature is once the most active part of fermentation is done also.

Really nice set of hens there.. Mind posting pics? I only have a bunch of Barred Rocks

This thread didn't really go where I thought it would go.. Then again I'm not really sure where I thought it would go...

Nice writeup and you have some fine easter eggers there! I've given my chickens spent grain TWICE and I now get stampeded by them every time I walk into their pasture..