Basic IPA brew overflow dilemma

[10pies]

Hey there! straight to the point
-5 Gallon batch of IPA
-I lost my 6 gallon carboy bung
-Used hole in a condom technique to replace airlock
-It overflowed
-Don't have a flow tube
Result: http://i.imgur.com/9i7tb15.jpg

this is my first beer brew, but I've been making different kinds of meads for a few years now.
Need advice on what I should do. this thing is still pumping out the foamy stuff out the hole in the condom, I have no idea what to do. I left over a gallon of space for the the foam but apparently that wasn't enough.

 

[sjskeels]

While you have active krausen you could really just leave it open. When is slows down, a sterile piece of aluminum foil on the top will work. The beer with have a layer of CO2 over it and will protect it. If you are going to leave for an extend period I would get an airlock on it.

 

[10pies]

so what exactly do I do with the aluminum foil?

 

[fartinmartin]

Why not syphon some off into another container for a few days then put it back when its calmed down, a 2 liter plastic bottle would do, with a foil cover to let the gas out and keep foriegn matter out.


Better still lower the temperature to slow it down.

 

[fmr_army]

so what exactly do I do with the aluminum foil?

crinkle it up a little, straighten it out and then cover the opening, gently wrapping it around the neck. The idea is to keep nasties out and keep most of the CO2 in - sterile/sanitized aluminum foil will do the trick for a while. At least until you get another airlock/stopper combination.

Another possibility is to run out and get a blowoff tube.

 

[dangerbrew]

crinkle it up a little, straighten it out and then cover the opening, gently wrapping it around the neck. The idea is to keep nasties out and keep most of the CO2 in - sterile/sanitized aluminum foil will do the trick for a while. At least until you get another airlock/stopper combination.

Another possibility is to run out and get a blowoff tube.

Aluminum foil is good for the short term, but I agree with fmr_army. Just go out and grab a stopper and a blowoff tube while it's doing its thing in primary and constantly pushing out everything and not letting anything in. It's always good to have a blowoff ready, but I will say this: in the past few years I've been really watching my fermentation temperature and taking better care to keep it within a proper range, and when I do, even with BIG beers, I never have to worry about having a blowoff anymore. Another obvious benefit is lack of off-flavors and esters in your beer from a high temp, crazy fermentation.

Just something to think about. I know not everyone has the easiest time controlling their ferm temp, but a little extra care and extra techniques (like wet t-shirt trick, etc.) will help you in the long run and produce a better beer.