DuffmanAK
Well-Known Member
So, brewed my first batch last night, put it in the fermentor at about 6pm. By midnight or so a nice head/krausen (I say this since it just looked like foam, I thought the krausen looked more puke-like, heh). I wake up this morning and the about 4-5 inches of room in the top of the carboy is completely full of foam/krausen, and has pushed up through the airlock, popped the lid off and has kindda spewed itself all over.
I was too excited to get the wort into the fermentor, I didn't think to take an OG reading. I do intend on taking SG readings toward the end to prevent the bottle bombs. My fermentor is sitting in a cooler full of water. The water's temperature was/is 70-75F. This is a little warmer than it should be, I know, but didn't think it was a problem. Is it?
I discovered this as I was about to leave for work this morning so I didn't have much time to do anything, and had to leave it there until I can maybe swing by at lunchtime. While looking at it I see that the yeast are certainly doing thier gig (as in it's still bubbling fairly consistantly). I was thinking at this point the best thing I can do is let the fermentation run it's course until it calms down some. At that point, remove the airlock, re-sanitize, refill and put it back on for the duration of the 4 weeks, and hope for no infection.
Also, what (if any) signs should I look out for to indicate infection?
What would have caused this? Is it indicative of something I did wrong, or is it just normal? What's the next step?
Edit: Oh, also, this is the Cinncinati Pale Ale recipe from John Palmer's online guide/book.
I was too excited to get the wort into the fermentor, I didn't think to take an OG reading. I do intend on taking SG readings toward the end to prevent the bottle bombs. My fermentor is sitting in a cooler full of water. The water's temperature was/is 70-75F. This is a little warmer than it should be, I know, but didn't think it was a problem. Is it?
I discovered this as I was about to leave for work this morning so I didn't have much time to do anything, and had to leave it there until I can maybe swing by at lunchtime. While looking at it I see that the yeast are certainly doing thier gig (as in it's still bubbling fairly consistantly). I was thinking at this point the best thing I can do is let the fermentation run it's course until it calms down some. At that point, remove the airlock, re-sanitize, refill and put it back on for the duration of the 4 weeks, and hope for no infection.
Also, what (if any) signs should I look out for to indicate infection?
What would have caused this? Is it indicative of something I did wrong, or is it just normal? What's the next step?
Edit: Oh, also, this is the Cinncinati Pale Ale recipe from John Palmer's online guide/book.