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Old 10-08-2009, 08:25 PM   #1
mrgstiffler
 
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I brewed a Porter yesterday that came out to 1.070 OG and pitched with Nottingham yeast from a starter. Less than 10 hours later there is 4" of krausen and a plugged airlock. This is a 5 gallon batch in an 8 gallon primary, so that's really a lot of krausen. I believe I should get some 1" tubing for a blowoff tube, but I'm curious as to what exactly caused this much krausen and if there are any steps I can take to minimize this next time. The temperature has been a constant 67F.

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Old 10-08-2009, 08:30 PM   #2
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Some fermentations are simply more active than others. There's really no one "answer" as to why it happens. Some yeasts are more active than others, sometimes higher temps cause it, sometimes a lot of fermentables, like fruits cause it.

That's why having some tubing handy and putting on a blowoff tube is a good idea.
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Old 10-08-2009, 08:32 PM   #3
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Healthy ferment combined with good head retention. Some people use blowoff tubes. Some people put the fermenter in the sink.

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Old 10-08-2009, 08:50 PM   #4
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I've had to take the stopper and airlock off three times now to unplug and clean. I'm worried that each time I took it off, by beer got contaminated. On the other hand, I'd imagine that there's quite a bit of alcohol in there right now, so that could kill some of the bacteria.

I have a friend who's bringing me some tubing for a blowoff. I'll have to remove the airlock again to rig that up.
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Old 10-08-2009, 09:17 PM   #5
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I converted to the blowoff. Hopefully my beer is still good!

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Old 10-08-2009, 09:46 PM   #6
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The beer will be fine, you have constant escaping c02 that will blow out any nasties before they can take hold. I just had 2x 6.5 and 1x 5 gal primary blow their top after racking fresh wort onto a fresh cake. My fermatation room now has a lovely smell of Oatmeal Coffee Stout, until I repaint at least.

SWMBOS comment was "Never mind the walls is the Beer OK?" gotta love that. My caps were off for a good 12 hours at least but I'm not worried.

 
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Old 10-08-2009, 10:29 PM   #7
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Same thing happened to me - luckily it didn't overflow all over the floor. So the krausen in my fermentor has pretty much dissolved except for a thick cake-like layer around the insides of the glass. Does this layer ever come back in? I have a lot of spices in my beer and im afraid they may have been floated to the top and then caught up in the krausen. My beer has been fermenting for a week and is sitting on a good inch and a half layer of trub/settled yeast. When i go to rerack this in a few days should i try somehow recover the lost beer?

 
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Old 10-08-2009, 10:31 PM   #8
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The layer stuck to the top edges of your fermenter will not go back into the beer. At bottleing time taste it and see if it's still spiced to your liking. If not make a spice tea (To taste), cool, and add during bottling

 
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Old 10-08-2009, 10:45 PM   #9
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Good use of the Mirror Pond Pale Ale box. Now that's some good stuff.
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Old 10-08-2009, 11:11 PM   #10
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Are you sure thats an 8 gallon bucket? It looks smaller than my 6.5 gallon one.
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