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Old 01-11-2013, 05:08 PM   #1
Sep 2012
Posts: 2

Hey guys!

Newb here. This is my first batch so I'm extra anxious.

To start off, I'll just say I thought I cleaned and sanitized everything correctly. I used star-san on everything, etc. (I think) I also followed the Brewers Best Irish Stout ingredient kit well.

OK, so here's my problem. Pictures are attached. Picture 1 is right after it was put in the 6.5 gallon carboy. There was 5 gallons total in there. Picture 2 is about 24 hours later. Picture 3 is about 12 hours later. Pictures 4 and 5 are about an hour after that. If you can't tell, pictures 4 and 5, the carboy is completely full.

It seems like the fermentation is going crazy fast. I was worried the carboy would/will explode. The cap popped off so I rinsed it off, sanitized it and put it back on.

Should I be worried?

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Old 01-11-2013, 05:10 PM   #2
Aug 2011
wheaton, maryland
Posts: 286
Liked 52 Times on 30 Posts

looks fine to me. Let it go. When the foam subsides put the air lock back on and let it sit for a bit.

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Old 01-14-2013, 04:53 PM   #3
Sep 2012
Posts: 2

Originally Posted by captwalt
looks fine to me. Let it go. When the foam subsides put the air lock back on and let it sit for a bit.
Thanks for responding! I think/hope everything is under control now. It's calmed down. I just had a minor freak out. Whoops!

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Old 01-14-2013, 04:58 PM   #4
NivekD's Avatar
Dec 2012
West Jordan, Utah
Posts: 661
Liked 101 Times on 83 Posts

You should use a blow off for it...lots of threads about one.

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Old 01-14-2013, 04:59 PM   #5
Mar 2012
, MA
Posts: 2,816
Liked 312 Times on 262 Posts

The stopper will pop out long before the carboy explodes. Look into rigging a blowoff tube for the next time. "Out of control" fermentations that lead to blowoffs can happen for many reasons: high OG, too little headspace, too high of a fermentation temperature, and finally some strains of yeast just go nuts. I've found that for the most part, fermenting on the cooler side keeps blowoffs under control. Nevertheless I use a blowoff tube on pretty much every batch.

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Old 01-14-2013, 04:59 PM   #6
Dec 2009
OFallon, IL
Posts: 469
Liked 28 Times on 25 Posts

I miss the days when I used to freak out too! The co2 will continue to push out anything that might have gotten in there and by now the PH is probably somewhere around 4.5 or lower so there's little chance that anything will be growing in there if anything did get in there, which is highly doubtful. Just continue on with the plan and everything should be great. Also, if your starting gravity was 1.050 or higher, I'd let that stout sit for at least a month in the bottle or keg before you try your first one. You'll be happy you did, these things are so much better at a month after packaging than they are at 2 weeks trust me.

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