I've made somewhere around a dozen batches now, give or take a few, and I've yet to get anywhere close to clogging up my airlock. I've never really had more than a few inches of krausen. I read so much about blow off tubes being essential but the one time I decided to use one (a high abv beer with a big starter) it turned out to be completely unnecessary.
I'm using a combination of glass carboys and buckets with at least 6-8 inches from the wort to the top of the carboy lip. I think my glass carboys are 6.5 gallons each and I brew 5 gallons. Is this more head space than most people have?
I'm not really complaining here - I've probably saved myself a lot of hassle - but I'm wondering if I'm doing something wrong. What are some factors that contribute to particularly volatile fermentation?
I'm using a combination of glass carboys and buckets with at least 6-8 inches from the wort to the top of the carboy lip. I think my glass carboys are 6.5 gallons each and I brew 5 gallons. Is this more head space than most people have?
I'm not really complaining here - I've probably saved myself a lot of hassle - but I'm wondering if I'm doing something wrong. What are some factors that contribute to particularly volatile fermentation?