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Old 06-26-2008, 01:40 PM   #1
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Default Delayed Blow Off

Anyone else have this happen and have an explanation? This batch was brewed last Sunday. The recipe is an IPA pitched with the slurry from a previous batch. Used an Oxynator. Temperature controlled fermentation. Krausen started to form after about 6 hours. Full two to three inches of krausen after 24 hours. Stayed that way until last night (first picture). It was about the same when I got up this morning (5:00am), but I just took a look (9:00am) and found this (second picture). What’s up with the blow off after 4 days?
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Old 06-26-2008, 01:45 PM   #2
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I think you left off the pictures...

I've never had it happen, but it probably just took a long time for the CO2 to build up under the krausen enough to start tossing foam.
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Old 06-26-2008, 02:02 PM   #3
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That's strange. Never had that happen before. Couldn't get two attachments to show up on the post. Here's the second one. Nothing special. Just your typical blow off.
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Old 06-26-2008, 02:19 PM   #4
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That happened with my Kolsch. It has a blow off at the beginning, slowed down for a few days, and then another blow off. The temp was very constant the entire time as well. The beer still came out great.
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Old 06-26-2008, 02:31 PM   #5
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Anyone notice that I did a hack job on the back shelf of the mini fridge to get a 6.5 gallon carboy to fit? Thought that I'd be breaking into the compressor compartment, but was surprised at how thick the insulation was.
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Old 06-26-2008, 04:26 PM   #6
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Quote:
Originally Posted by Revvy View Post
I've never had it happen, but it probably just took a long time for the CO2 to build up under the krausen enough to start tossing foam.
That could very well be it. For the first few days the krausen was pretty dense, but now it's thinned out with big bubbles.
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Old 06-26-2008, 04:54 PM   #7
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Quote:
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That could very well be it. For the first few days the krausen was pretty dense, but now it's thinned out with big bubbles.

It just goes to prove that there is no such thing as a "normal" fermentation. I guess that's what happens when you're using a living thing like yeast.

Have you put a blowoff tube on it yet? I bet if you collected the blown off Krauzen into boiled or distilled water, pitched the Krauzen into a starter brewed something in the next couple of days. You'd have a gnarly fermentaion on that as well...

What was the yeast you pitched onto?
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Old 06-26-2008, 08:10 PM   #8
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. . . Have you put a blowoff tube on it yet? . . . What was the yeast you pitched onto?
Yeah, stuck the blowoff in right after snapping the picture. The yeast was a second generation Wyeast 1272 American Ale II. I did my first decoction and hit my temperature a bit low (148 degrees.) I don't know if the increased fermentability has anything to do with the blowoff?
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Old 03-14-2013, 01:58 PM   #9
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Funny stuff!

I haven't used Wy1272 in a long time, but couldn't get my preferred yeast, so went with it for an IPA last Sunday.

Got pretty much the exact thing as what happened in the OP from five years ago. Good krausen in less than 10 hours. Steady 3-4 inches for a few days. Wort temperature actually started to drop a little. Then I wake up to blow off.

I had forgotten completely about the first time. Did a search of "Delayed Blow Off" for some information and found my own thread.




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Old 03-14-2013, 07:05 PM   #10
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Just looks like you've got a ton of headspace and the krausen isn't going to reach the airlock to me.
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