Morkin said:Not to be an insult, but you have 3 other batches in the background of that picture, one of which seems like the Krausen went into the airlock, how do you not know this?
You will be fine, as long as the airlock had sanitisor or sanitized water in it. Like Shack01 said, if you are going to fill your carboys that full, but a blowoff on it and then an airlock when the Krausen dies back down.
i generally start with a blow-off tube, for the first couple days, to prevent that sort of problem, then switch to an air lock!
I generally start with a blow-off tube, for the first couple days, to prevent that sort of problem, THEN switch to an air lock!
If you want to avoid the entire mess that Nottingham produces (especially above 64-65 degrees) increase the headspace in the fermenter to allow for the krausen. I use a bucket that allows plenty of room and don't worry about oxygen because of the CO2 produced in the fermentation. 5 gallons in a 6 1/2 gallon bucket usually provides enough room for krausen.
bosco
Big_Cat said:Is Nottingham the only yeast that does this?
Big_Cat said:How long does the blow off usually last? I'm hoping that when i get home tonight from work i won't have a huge mess
Enter your email address to join: