Mingus
Member
Yet another newbie (me) ferment/blowoff post for ya...
My first brew was an Irish Red with very little krausen or bubbles - now I have a Belgian 5 gal batch that I fear may need to have a blowoff used with it.
It is a 5gal batch in a 6.5 glass carboy and the krausen has gone to the roof (very top of the neck) and the airlock water is slightly muddied. The airlock is constantly bubblin still. Should I set up a blowoff until krausen mellows? Is it common for Belgians to take off like this? Is it also common for Irish Reds to be so mellow?
Cheers,
N8
My first brew was an Irish Red with very little krausen or bubbles - now I have a Belgian 5 gal batch that I fear may need to have a blowoff used with it.
It is a 5gal batch in a 6.5 glass carboy and the krausen has gone to the roof (very top of the neck) and the airlock water is slightly muddied. The airlock is constantly bubblin still. Should I set up a blowoff until krausen mellows? Is it common for Belgians to take off like this? Is it also common for Irish Reds to be so mellow?
Cheers,
N8