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Old 09-10-2012, 03:32 AM   #1
chumpsteak
 
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May 2011
Meridian, ID
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25 hours into fermenting my SamuRye Red Ale and enough yeast has already escaped through the blow off tube to form a nice puddle in the bottom of my fermentation chamber. The beer is being fermented at a temp controlled 65 degrees. Holy psycho yeast batman!

Last time I try to use a 22 oz bomber bottle for a blow off container. It was only about 1/4 full of sanitizer when I pitched.

At this rate I expect that fermentation may be done sometime tomorrow

 
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Old 09-10-2012, 03:52 AM   #2
amandabab
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Mar 2012
spokane, wa
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1" blow off hose, they won't even fit in a 22oz bottle.

 
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Old 09-10-2012, 04:01 AM   #3
brewmonk
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Apr 2009
Sharon,MA
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I have had to be gone for a week at a time during a ferment, and getting back ONE fruit fly has vinegared the entire schiznocitie! I am now making a blow-off tube into an airlock 'grant' that will have a normal air lock on top of it.

It's a 2-stage blowoff air lock, and I hope it helps keep down the lactic issues I have had *(multiple fruit flies floating INSIDE the airlock).
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Old 09-12-2012, 04:44 AM   #4
day_trippr
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May 2011
Stow, MA
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Quote:
Originally Posted by brewmonk View Post
[...]It's a 2-stage blowoff air lock, and I hope it helps keep down the lactic issues I have had *(multiple fruit flies floating INSIDE the airlock).
Not lacto - acetobacter. Way, way bad juju...

Cheers!

 
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Old 09-12-2012, 05:41 AM   #5
bovineblitz
 
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Binghamton, NY
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Ha, S04 and most english yeasts always do that for me. I knew what this thread was about by the title.

I use fermcap and always put a blowoff into either a 1gal water jug or a 2 liter bottle. Silicone tubing works awesome since you can just boil it, really easy sanitation.

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Old 10-08-2012, 01:33 AM   #6
chumpsteak
 
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May 2011
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Didn't learn my lesson. Pitched more S04 yesterday and 24 hours later the fermenters are full of krausen and blowing out the tubes already. Someone needs to tell this yeast to calm the hell down!
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Old 10-08-2012, 03:44 PM   #7
cmumma
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Aug 2012
Brooklyn, New York
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Out of curiosity, did you rehydrate before pitching? I almost exclusively use dry yeast and haven't been rehydrating, although I'm considering it now after reading so much saying that it should be rehydrated. I've got Nottingham foam passing through the tube right now and can't imagine making it even more active.

 
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Old 10-08-2012, 03:51 PM   #8
onthekeg
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Feb 2009
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What temp are you fermenting at chumpsteak? I don't have any serious issues fermenting the SO-4 at 61 degrees.

 
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Old 10-08-2012, 03:54 PM   #9
JordanThomas
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Jul 2012
Grand Rapids, Michigan
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S04 gave me the same problems. Fermented like crazy, into the airlock, allowed fruit flies in because of it. DANG.

 
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Old 10-08-2012, 04:43 PM   #10
PapsD
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Apr 2012
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Did you make a starter? They only go crazy for me when I repitch onto a yeast cake or make a starter.

 
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