wow, doing my first big belgian, it's the AHS clone for La Fin Du Monde. Followed instructions to a T, the OG came in at a whopping 1.092 vs. 1.085, even with adding a little extra water (closer to 5.5 gallons). Made a 3 step, 1.5L, 1.5L, 1.0L starter with Wyeast 1214. Brewed last night and cooled to about 78, dumped into the primary (bucket). Put that and my 2 L flask with my decanted yeast in my ferm chamber (freezer) and set the temp (probe measuring air) to 68. That was 12:30 AM. About 9 hours later I shook the heck out of the primary, pitched the yeast and stuck a blow off in the bucket lid grommet hole, other end in a growler with water.
Fermentation started within 3 hours, could hear it chugging. At this point, it looks like the lid is about to blow, even with the tube in it. I've removed the tube 3 times to rinse the foam out and make sure it's not clogged, and everytime I get a geyser of foam. Should I be worried about the lid blowing off even with the blow off tube in there? The hole is not that big, I think it's maybe 1/4 inch tubing? I am afraid to lean over and look at it, the lid is bulging so bad I'm afraid of catching an exploding lid in the face.
The temp strip on the bucket says about 76 and I taped the controller probe just now to the side of the bucket and insulated with a taped on, folded towel. it says 75 degrees.
The temp range for this yeast is 68-78 so I'm still in that range but I set my controller to 70 with the probe on the bucket to try to cool it down a little. Any advice? I don't want an exploding mess in my freezer or a ruined batch.
Fermentation started within 3 hours, could hear it chugging. At this point, it looks like the lid is about to blow, even with the tube in it. I've removed the tube 3 times to rinse the foam out and make sure it's not clogged, and everytime I get a geyser of foam. Should I be worried about the lid blowing off even with the blow off tube in there? The hole is not that big, I think it's maybe 1/4 inch tubing? I am afraid to lean over and look at it, the lid is bulging so bad I'm afraid of catching an exploding lid in the face.
The temp strip on the bucket says about 76 and I taped the controller probe just now to the side of the bucket and insulated with a taped on, folded towel. it says 75 degrees.
The temp range for this yeast is 68-78 so I'm still in that range but I set my controller to 70 with the probe on the bucket to try to cool it down a little. Any advice? I don't want an exploding mess in my freezer or a ruined batch.