I brewed Cheesefood's Caramel Cream yesterday.. gosh the grains smelled SOO good.. and when racking to the carboy for fermentation it smelled awesome.. the vanilla sure added to it..
however last night i was happy to see a small bit of krausen building up.. gave me hope that it was working..
with this particular beer i did my first yeast starter as well so of course i was hoping that everything worked right...its fermenting now at about 74-75 degrees..what i do most of mine at...
well this am got up to check on it.. and WHAM.. my first almost explosion..
needless to say i think we caught it in time.. ive NEVER had a beer foam this much nor have this much activity.. so now we have our first blow off tube attached..
anyone else have any suggestions or experiences... i guess now i know why its called BOOM BOOM Vanilla in his second version.