Originally Posted by Bernie Brewer
It depends on the yeast, the pitching rate, fermentation temperature, how well you oxygenated the wort, and prolly a bunch of other variables. Bottom line: When in doubt, use a blowoff.
OTH, you're not a REAL brewer until you've used a mop on the ceiling.......
I seriously hope I'm never a real brewer.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.