My first PM oatmeal stout (Kenya Gold) turned out to be a pretty big beer (1.075) at 3 gallons. I nailed my temps on this one and used a yeast starter. I have never seen fermentation this vigorous! How do I recover from this? I know this isn't bad at all...its good, in fact, but do I remove the airlock for a few moments to clean it? Or do I clean it the best I can and add some more sanitizer to it once the krausen subsides? Thanks for the input.
Ouch...I've been there before. The first time I made a hefe it did that, but I managed to get by with popping the airlock out for a few minutes to clean it out. My understanding is that at that early in the fermentation, there is enough CO2 in the headspace that oxidation shouldn't be a big concern...at least not in a brief period of time.
I cut the end off one of those "S" type airlocks & inserted it into one end of a length of 3/8" tubing for a blow off. Other end into a 1/2 gallon plastic vodka jug 1/3 full of water & a splash of starsan. I also keep a few extra clean airlocks around (3 piece type) for such occasions.
The co2 produced by fermentation will protect your beer while you put on a blowoff hose. If you are really worried just put a piece of sanitized foil over the top of your fermenter while you are cleaning.