Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > When do you need a blow off tube
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Old 01-04-2013, 11:11 PM   #1
Jackjama
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Default When do you need a blow off tube

I have been using a 7.9 gallon bucket to ferment five gallon brews. I have always used the standard three piece airlock with good results.

As i move to new recipes and yeasts, is there a rule of thumb to know when the fermentation will be aggressive enough to require a blow off tube?


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Old 01-04-2013, 11:22 PM   #2
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With that large of a bucket, you may never need one........ I typically brew 5.25-5.5 gal in a 6.5 bucket and my personal rule of thumb is anything over 1.050 OG.


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Old 01-04-2013, 11:26 PM   #3
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Depends on the gravity, fermentation temp, and yeast strain. I've never needed one with my 8 gallon bucket, but use one all the time with carboys.
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Old 01-04-2013, 11:39 PM   #4
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It comes down to how much head space you have in your vessel, if you have 30% or more available then most likely a blow off tube is not necessary but iMO it is a good idea to just get in the habit of using one so you don't ever have to worry about it!
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Old 01-04-2013, 11:47 PM   #5
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When you have krausen coming out of the airlock That's when you need a blowoff hose
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Old 01-04-2013, 11:48 PM   #6
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Quote:
Originally Posted by mobilecabinworks View Post
When you have krausen coming out of the airlock That's when you need a blowoff hose
I went to one when I had to clean the krausen off the ceiling.
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Old 01-05-2013, 12:03 AM   #7
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Just know that your blowoff tube can still blow off like mine did! It needs to allow some good flow...
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Old 01-05-2013, 12:05 AM   #8
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Quote:
Originally Posted by mobilecabinworks View Post
When you have krausen coming out of the airlock That's when you need a blowoff hose
Mom always said there would be one in every group!
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Old 01-05-2013, 04:09 AM   #9
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Personally I lways use a blowoff. To me, it's not worth the risk of having to clean up an entire closet, or wherever you choose to ferment.
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Old 01-05-2013, 04:39 AM   #10
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Its certainly more of an issue the warmer your fermentation area is so its a bigger threat in summer.


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