Berlbrew
Well-Known Member
So, I brew at my parents' house in Plymouth, MA although I live at my apartment in Boston and I come to the house about once a week to brew, bottle, transfer to secondary etc... Today I came to the house and found that my Hoppy Weizenbock with an OG of 1.065 had burst through the airlock and there was dried krausen all over the floor and carboy, the airlock was lying on the floor next to the carboy. This is the first time this has happened to me although this is maybe my 20th or 25th batch.
I took a sample and I measured 1.026. The beer has been in the primary for 8 days, not that long, I know. I threw on a clean, sanitized airlock and it started bubbling immediately so there is definitely still active fermentation. My question is this: should I keep an airlock on there or should I switch to a blow-off tube?
My only real concern is that I don't know how long the beer went uncovered and what could have fallen in during that time posing a risk for infection. Any experience/advice is welcome.
I took a sample and I measured 1.026. The beer has been in the primary for 8 days, not that long, I know. I threw on a clean, sanitized airlock and it started bubbling immediately so there is definitely still active fermentation. My question is this: should I keep an airlock on there or should I switch to a blow-off tube?
My only real concern is that I don't know how long the beer went uncovered and what could have fallen in during that time posing a risk for infection. Any experience/advice is welcome.