the angel's share
Clean off the ceiling, and floor, and walls, and sanitize/put the lid back on. Then clean the airlock and sanitize and reinstall it.
Havent had a spectacular blowoff yet though, so that is just what I would/will do if/when it happens.
Shed a tear for the lost beer and then change your practice to avoid it in the future. Those really explosive ferments are usually from fermenting a bit warm. That warm ferment also will give you some interesting flavors like banana and bubble gum and hot alcohol. I like to keep my fermenter in the low 60's for the first week and the airlock only bubbles a couple times per second. Once the yeast settle down, you can let it warm up without any off flavors developing.
Agreed on to warm. Knew this in advance but a long day of brewing. Three 5 gallon batches abd got lazy at the end. Top it off it is August in Florida.
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