samandbekah
Well-Known Member
Hey everyone,
Just curious here - I have a very nice fermentation going on currently for my Belgian Pale Ale... I checked on it last night to see the progress and noticed some of the krausen had crept up into the air lock... Had it happen before, so I thought no big deal.
I woke up this morning and went downstairs to my fermentation closet and noticed that the plastic screw-on top of my Big Mouth Bubbler carboy (glass version) had been blown off and was about 4 feet away from it... Honestly, I was quite impressed because those lids screw on pretty darn tight... Was more surprised it didn't explode the carboy itself...
Anyways, it was still actively fermenting when I found it, the yeast cake was sitting on stop still and very close to the opening - I am thinking this was very similar to a state in which "Open Fermentations" ferment in (those of you who are very experienced, please be lenient on blasting me if I am describing an open fermentation wrong).
I re-santized my lid and air lock and screwed it back on and checked on it at lunch and it was back to normal bubbling away. All in all, the lid was probably off for a maximum of 6 to 7 hours... Are there any major worries I should be concerned about??? Any insight is much appreciated. Thanks!
Just curious here - I have a very nice fermentation going on currently for my Belgian Pale Ale... I checked on it last night to see the progress and noticed some of the krausen had crept up into the air lock... Had it happen before, so I thought no big deal.
I woke up this morning and went downstairs to my fermentation closet and noticed that the plastic screw-on top of my Big Mouth Bubbler carboy (glass version) had been blown off and was about 4 feet away from it... Honestly, I was quite impressed because those lids screw on pretty darn tight... Was more surprised it didn't explode the carboy itself...
Anyways, it was still actively fermenting when I found it, the yeast cake was sitting on stop still and very close to the opening - I am thinking this was very similar to a state in which "Open Fermentations" ferment in (those of you who are very experienced, please be lenient on blasting me if I am describing an open fermentation wrong).
I re-santized my lid and air lock and screwed it back on and checked on it at lunch and it was back to normal bubbling away. All in all, the lid was probably off for a maximum of 6 to 7 hours... Are there any major worries I should be concerned about??? Any insight is much appreciated. Thanks!