MountainGoatBrewing
Well-Known Member
Hey guys...just brewed up a funky, hopped up Saison last night. Pitched the yeast at 75º, and left the primary overnight at 78º, which is about as cool as it can get in the basement. That was about 11pm.
My cousin/brewing partner hit me up at 12pm today with a video showing VERY active fermentation...so much to the point where now it's overflowing the airlock.
Help!!! I have no idea what to do at this point...should we just pop it off and clean it out or will that mess with the fermentation process?
My cousin/brewing partner hit me up at 12pm today with a video showing VERY active fermentation...so much to the point where now it's overflowing the airlock.
Help!!! I have no idea what to do at this point...should we just pop it off and clean it out or will that mess with the fermentation process?