swannyson7
Member
I have an Imperial Stout in primary and the lid just blew off my fermenting bucket. I had a blow off tube run into a bottle of sanitizer, but apparently it still wasn't enough. Pretty much all of the krausen blew out of the bucket onto the cieling and I was wondering how this is going to affect the finished product? It's only been fermenting for about 24 hours and I cleaned up ASAP, but will this make it more prone to an infection? With the krausen blow off, will there be an impact on the flavor? Also, do I need to do anything differently now that it's happened? Sorry for all of the questions, but I just want to make sure that I did everything I can if I'm going to be tieing up one of my fermenters for 4 months...
Thanks!
Thanks!