Air Lock vs. Blow Off Tube

[Tiako]

I have a 3 part air lock and it went all up into that. I don't know how bad because I was on vaction. The top is still on it so it must not have been that bad. However, my carboy is 100% full. Should I just leave it as is or what>?

 

[Tiako]

Oh never mind I thought it was full but the krausen dried to the inside of the carboy.

 

[Lumberg1]

Famous last words.... before the ceiling staining explosion.

I said the same thing! "I've never needed a blow off tube so an airlock will be fine." Well wouldn't you know, I came home from work today to find my air lock completely full and flowing off the sides. I quickly found some extra hose I had laying around made up a batch of star-san and got it ready to go on the carboy and right when I touched the airlock it popped off and sprayed everywhere! I guess that's what I get for thinking I'd never need one. Blow off tubes for primary from now on!

 

[Bruin]

After today, blow off tube right from the get go. No need to change to an airlock, won't be moving Better Bottle around once I set up blow off tube. I was checking out the steel fermenters in my local brewpub. Big ass hose coming off the top into a a bucket of sanitizer. The perfect airlock, why mess with anything else.

 

[rellot]

Lately I've been using the bottom piece of a three piece airlock and then a foam stopper stuffed in the top.

My thought is during primary it is better for fermentation to have access to oxygen, but don't want any bugs getting in. So its basically the same as open fermentation. I don't use a regular airlock until secondary, which I do with corny kegs.

Although I wonder if allowing the krausen to escape out might cut down on the type of things Papazian speaks of. I've never done the same recipe both ways to see if there is any taste difference.

Papazian writes, (a blowoff tube) "will expel excess yeast, excessively bitter hop resins, and a small amount of fermenting beer; a small price to pay for a smooth, clean-tasting homebrew". He also states that the blowoff method allows "other things that may contribute to hangovers when consumed" to be expelled.

Although since my primary is a 7.5 gallon pony keg, for 5 gallons, that's plenty of head space. To have a blow off tube I would have to go back to carboys.

Does anyone know what commercial breweries do? Do they do open air fermentation? Do they take of the krausen or let it fall back in?

 

[SkyHighBrew88]

Here's a pic of the second beer I ever made. It was an Oberon clone that used Wyeast 1010 (always goes nuts). Notice the domed lid of the bucket. Seconds from disaster haha.



Beer ended up good, but back then I didn't know any better.

 

[aerod1]

I never use an airlock anymore. I have gone strictly to blow off tubes. Seems to work great with less worry. Of course I ferment on the cold side which is slower anyway.

 

[day_trippr]

[...]
Does anyone know what commercial breweries do? Do they do open air fermentation? Do they take of the krausen or let it fall back in?

I believe the predominant mode of operation at most breweries is to use very large temperature controlled conical fermenters that are closed at the top. Hence removing krausen isn't happening there - no way to get to it.

From everything I've read in the last few years, open fermenting is going the way of the dinosaurs...

Cheers!

 

[Waunabeer]

Here's a pic of the second beer I ever made. It was an Oberon clone that used Wyeast 1010 (always goes nuts). Notice the domed lid of the bucket. Seconds from disaster haha.

View attachment 32191

Beer ended up good, but back then I didn't know any better.

Well then what the hell am I doing wrong? I've made oberon clones and many other types of beer and have never had an ounce of krausen in my bubbler. My beers come out good, but why would my fermentation be so tame compared to what I'm seeing on here? I use the standard plastic bucket for the fermenter and usually fill it with 5.25 gal. and have never come close to an overflow.

Should I be worried?

 

[SkyHighBrew88]

Well then what the hell am I doing wrong? I've made oberon clones and many other types of beer and have never had an ounce of krausen in my bubbler. My beers come out good, but why would my fermentation be so tame compared to what I'm seeing on here? I use the standard plastic bucket for the fermenter and usually fill it with 5.25 gal. and have never come close to an overflow.

Should I be worried?

Well I should mention that my temperature control system is nothing more than cranking on the A/C to 68F (bout as low as SWMBO can stand). Do you have something that allows your fermentation temps to remain lower? That could be why. Otherwise I'd attribute the crazy krausen to Wyeast 1010, the fact that my OG was in the low 1.060s, and the lack of proper temp control. Frankly, i'm not sure I'll ever do a wheat using 1010 again in a bucket. I've got a 6.5 gallon that gives much more headspace now.

Also interesting to mention that I have done a NB Sunshine Wheat clone with WY1010 and the krausen on that one was pretty large & in charge as well.

 

[Waunabeer]

I do have a fermentation chamber that I keep constant temps with. Is that the main reason why my fermentation is more tame?