high point in fermentation?

[zcaad9]

I have been anticipating a blow off from my latest batch (filled the fermenter just a bit high).

I was wondering at what point is it safe to say it isn't going to happen?
is there a 'high point' in fermentation, or does it really depend on yeast and all the other variables

 

[RM-MN]

I'm pretty sure you can rest assured it won't happen by the fourth week.:rockin:

My brews usually peak on the first day of the active ferment, when the yeast has multiplied to it's peak and there is a bunch of sugar to eat. After a few hours the amount of sugar left to eat has diminished and the ferment settles down.

 

[ArcaneXor]

It depends a lot on your yeast strain, pitch rate and temperature control. Generally, you're safe once the built-up kraeusen collapses in on itself. Usually that happens after 3-4 days or so.

Note: the kraeusen collapsing isn't the same as it falling - the latter occurs hours to weeks later.