Well I have officially had my first blowoff problem. I know I have been pushing it but I keep using the basic airlock, until today. Thankfully, I caught it early. It had only been oozing for about a hour. I modified the airlock and set up a blowoff tube.
Here is my question; why are some fermentations so much more active that others. On this batch I am using Wyeast German Ale yeast. I have used it before and the fermentation was a little more active but not too much for a standard airlock. This one is nuts. I kind of feel like the fermentation got going a little quick but it was within the 5 -15 hours that is expected. I pitched the yeast with the wort at 72į. I have the bucket in my workshop. I noticed active fermentation in 8 hours and by then the room temp was down to 65 so I donít feel like there are any temperature issues. Does any of this sound not right?
Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn