Blow-Offs Every Time

[BrewliusCesar]

I'm just making my 6th batch of beer and I woke up this morning to an airlock full of wort. All except my first batch have had blow offs, two of which have had me scrubbing and re-painting the walls. I was just wondering if this was normal and whether or not I could do something to preclude another blow out.

Good advice will be rewarded with pictures of blow off devastation...if I can figure out how to post them...

 

[sweetcell]

using fermcap could help: https://www.homebrewtalk.com/f13/lets-talk-about-foam-control-drops-aka-fermcap-59261/

another possible answer is to use a blowoff tube:

 

[DirtyDirty]

Replace airlock with a blow-off tube..

 

[tennesseean_87]

how much headspace?

 

[bruin_ale]

what temp are you fermenting at? If you keep the temps down, you'll slow the yeast activity down as well.

 

[gypsyhead]

Wait, you said "All except my first batch have had blow offs." By that, you mean that your airlocks have "blown off," or that you have used blow-off tubing? But like it's been said, you could always increase the headspace, use a blow-off tube, or use an airlock with a larger orifice (some have a bifurcated opening, some have just an open tube).

 

[NineMilBill]

Could also just saran wrap the top loosely from the first few days if your fermentation is just that hardcore

 

[Piratwolf]

Could also just saran wrap the top loosely from the first few days if your fermentation is just that hardcore

Or sanitized tin foil. Really once the ferment kicks in you just need to keep nasties from falling into your wort.

 

[BrewliusCesar]

By blow-off I mean either or...I've caught the airlock full of wort and switched to a blow-off, but stupidly enough I've continued to use a regular air-lock and had two explode. One blew the plastic lid clean off of my plastic bucket fermenter and sprayed my kitchen in a Mt. Vesuvius fashion the other shot the airlock out of a carboy bung and sprayed all over the ceiling and walls. All very impressive but not very fun to clean up.

Since most of you have reccommended just going straight to a blow off tube, I'll probably just go with that right off that bat from now on. As for headspace I try to leave at least 4".

Also, will a lower temperature fermentation have a big impact on flavor if I try to do that?

Also, I've heard that dissolved solids from the boil pot are a cause of blow off, any merit to this?

 

[E-Mursed]

Is there a perceived issue in that you need to use a blow-off tube.

I see the need for a blow-off signaling that I have a fast and vigorous fermentation and therefore healthy yeast growth and activity.

This is a good thing....no?

 

[aubiecat]

What size primaries are you using?

 

[bruin_ale]

Also, will a lower temperature fermentation have a big impact on flavor if I try to do that?

It will impact flavor.. a lower fermentation temp will give you a cleaner ferment in almost all cases. If you're getting excessive fruity esthers, I'd recommend trying a lower temp.
If you're happy with your current flavor profile, then there's really nothing wrong with having blow-off and you can keep doing what you're doing.
I suggested lower fermentation temp because having blow-off 3 batches in a row seems odd, I'll have the occasional batch that needs a blow-off - but it's not a regular occurrence by any means.

 

[TTB-J]

If you use a 6.5 gallon carboy for 5 gallon batches and you keep fermentation temperatures on the low side of optimal, I don't think you'll need a blow-off tube for most batches. However, if you've got one, you might as well set it up for the first few days just to be safe.

 

[BrewliusCesar]

That's way over my head, I was just trying to reduce collateral damage...

 

[BrewliusCesar]

Oops...

Alright, I think I'll try the lower temps, should be a piece of cake given the season. Thanks a bunch guys, and I'll try to get some photos up if youre interested

 

[Yooper]

I almost had a blow off, in about 2006 I think it was. I pitched too warm, used wheat in the beer, and it was in the summer. It got nearly explosive!

But that's the only one. Of course, I pitch the yeast at 62 degrees or so for ales, keep it under 65 degrees, and have plenty of headspace in the fermenter- so it doesn't even come close most of the time.