Excessive Blow-Off and Trub

[HCNate]

Question for you all:

As the weather has warmed up I have been having some problems with my primary fermentation. I will cool my wort down to 70 degrees, add water (to total a littmore then 5 gallons), give it a good airation and pitch my yeast. Recently, I have been garnering a ton of excess trub on the bottom (which I see as a good) and have been blowing out a ton of krausen off the top. However, when it is all said and done, I end up, between the two, losing nearly a gallon of liquid when siphoning into the secondary. This has been a problem when using White Labs and Wyeast liquid yeast. I talked to the guy at the LHBS and for this last batch, recommended Safale 56. The problem has persisted.

Any recommendations?

 

[david_42]

Is the wort heating up a lot at the beginning? I have a Brown in the fermenter that got up to 81F in the first 18 hours. Didn't have any blowoff, probably because I ferment in 7 gallon buckets. Try draping a wet towel over the fermenter for the first 48 hours. That should give you some cooling.

 

[Musthavbeer]

Try to stay in the 60s if you can during ferment. Most Ale yeasts produce alot of fruity esters at warmer temps. Saisons can brew close to 90F.