Too much frothyness

Yesterday, I began my fifth batch, a stout. (Yeah, I know it's summer here in the northern hemisphere and stout isn't exactly a typical summer beer, but I love it :cross: ). I'm getting a lot of froth because of fermentation, and it's blowing the airlock out. I keep removing, cleaning and refilling the airlock with cheap vodka, but within 30 minutes it's full of overflow from the bucket. Here's a few picture of the overflow, after the airlock was removed.

http://img228.imageshack.us/my.php?image=img00023ds.jpg
and
http://img48.imageshack.us/my.php?image=img00011hz.jpg

Is this indicitive of something I'm doing wrong? What can I do to prevent it in the future and is there anything I can do with this batch, short of babysitting the airlock?

Thanks in advance for the advice!
-Machowsk

Nothing wrong other than you are having an aggressive ferment. It happens to many of us and you usually then rig up a blow-off tube (search here if not sure what that is). What is the size of your primary? What is the temp range of your ferment? Too high a temp can create a more vigorous ferment and also a higher temp can lead to some off flavors. Try to ferment at the low range of a yeasts range. Usually 68-74 tops.

Blow off tube!

What passload said. Use the biggest you can fit into your primary bung hole.

Use the biggest you can fit into your primary bung hole.

Click to expand...

ouch!

I think I'd rather have froth.

boo boo said:

What passload said. Use the biggest you can fit into your primary bung hole.

Click to expand...

Thanks for the advice guys. I rigged up a blow off tube, and things seem to be under control now. I hope I haven't contaminated this batch, but time will tell. I suspect the temperature is among the reasons why fermentation is going so wild this time. Where I live it was about 85 degrees out today. Not really optimal for brewing, but I'm not gonna worry about it too much.

Thanks again for the advice.