Blew the Lid Off

[A1sportsdad]

This is the first time I ever got so much krausan so rapidly it came up through the airlock and popped the lid. I'm making a Hefeweizen, which I have done before, but this time I used a liquid yeast and made a yeast starter. I was after the flavor characteristics from the liquid yeast that you don't quite get with the dry yeast. I have 5 gallons in a 6.5 gallon fermenter, so I'm a bit surprised it filled the empty cavity so fast.

I assume this is because of the liquid yeast with the starter. It was so ready and active compared to the dry yeast that takes more time to wake up.

I carefully popped out the airlock and plugged the hole while I cleaned it up and replaced it. It's still bubbling along, though not nearly as rapidly as it was since the krausan has already receded from it's peak.

Anybody have similar experiences or thoughts on this.

Thanks
Tom

 

[mongoose33]

If you pitched the entire starter into the wort that would have added about a liter to the volume.

The temperature can have something to do with this--if it's fermenting warm the yeast will be more active and can produce more krausen. It also might be the case that you had somewhat more wort in the fermenter than usual, raising the level.

Any of those things happen?

 

[A1sportsdad]

If you pitched the entire starter into the wort that would have added about a liter to the volume.

The temperature can have something to do with this--if it's fermenting warm the yeast will be more active and can produce more krausen. It also might be the case that you had somewhat more wort in the fermenter than usual, raising the level.

Any of those things happen?

Actually, the liter of starter hardly impacted the volume. I was a tad under 5 gal when I added it. It started at 64F because of the chilled water added to bring the volume up. Temp normally would sit about 68 until the fermentation bumps it up to about 72.

Unfortunately it happened over night so I didn’t see how active the airlock was, but had to really be bumping along.

 

[Special Hops]

Hefewiezen yeast is notorious for fast fermentation and I've blown the top in the past with it.

 

[dwhite60]

No pictures?

All the Best,
D. White

 

[A1sportsdad]

No pictures?

All the Best,
D. White

 

[LittleRiver]

In the photo it looks like the temp is 68-70F, which is too high for primary fermentation (the first few days). That's why you had a volcano.

I generally shoot for low 60's until the krausen falls, then ramp it up slowly to about 70F.

 

[IslandLizard]

No pictures?

View attachment 661946View attachment 661947

Ahhhh, so much better!

Beautiful! I'm quite sure you didn't just make my day.

 

[A1sportsdad]

In the photo it looks like the temp is 68-70F, which is too high for primary fermentation (the first few days). That's why you had a volcano.

I generally shoot for low 60's until the krausen falls, then ramp it up slowly to about 70F.

Yeah. I have no temp control as of yet. It’s whatever the basement temp is at. Did not have this issue with the dry yeast though. I suspect it just takes a while for it to activate and it’s just sprinkled on top of the foam.

 

[The_Bishop]

In the photo it looks like the temp is 68-70F, which is too high for primary fermentation (the first few days). That's why you had a volcano.

I generally shoot for low 60's until the krausen falls, then ramp it up slowly to about 70F.

This is not entirely correct advice. It very much depends on the yeast being used and the desired end result.

 

[LittleRiver]

This is not entirely correct advice. It very much depends on the yeast being used and the desired end result.

True. That's why I said "generally", and didn't say "in every case".

The situation under discussion is overflow of an ale yeast fermentation without temp control. Keeping it nearer the lower end of the temp range for the yeast for the first few days would almost certainly have prevented the overflow.

 

[Immocles]

Clever solution to the lid popping on the bmb. Much more elegant than my hope and pray method, to be immediately followed by cursing and duct tape.

 

[balrog]

Clever solution to the lid popping on the bmb. Much more elegant than my hope and pray method, to be immediately followed by cursing and duct tape.

Beat me to it. Love the clipping idea.

 

[bkboiler]

Clipping idea is clever ...might suggest a blowoff tube instead...
I had a bung that was very well stuck and when the yeast clogged the airlock it explosively blew the bung out along with a lot of mess...
San Diego Super Yeast...lesson learned.