Blow out

[Hotelguychris]

So I'm still pretty much a novice here- so hopefully easy question. Something new happened in the last 24 hours to my carboy as it sat and fermented. Brewed 5 gallons Saturday night, all ok Sunday when I checked it, just normal bubbles- then checked it again when home from work Monday evening to a mess. Looks like pressure built up and blew my airlock across the room and some of my batch oozed onto the floor. Got cleaned up, but my question is- is this batch ruined? Air lock reinstalled and is still bubbling, but it was exposed for who knows how many hours. Thoughts?

 

[KartRacer54]

Very common, you can eliminate it by always setting up a blow off tube. Very active fermentation can clog the airlock resulting in a blow off mess.
You should be just fine because the off gassing kept oxygen from entering your fermenter . Lesson learned!

 

[Anyhowe]

You are right on track. Keep up the good work. Oh and have a beer

 

[violinguy]

I don't care what type of beer I've brewed. I put in a blowoff tube for every single batch I brew, then put the airlock in after 2-3 days.

As above, a blowout is normal for aggressive fermentation and can be avoided in the future with the blowoff tube. Just make sure you put only a little (1 inch or less) into the fermenter, and the other end into a bowl or cup with sanitizer in case of suck-back.

 

[Hotelguychris]

Thank u all for the feedback.

 

[flars]

So I'm still pretty much a novice here- so hopefully easy question. Something new happened in the last 24 hours to my carboy as it sat and fermented. Brewed 5 gallons Saturday night, all ok Sunday when I checked it, just normal bubbles- then checked it again when home from work Monday evening to a mess. Looks like pressure built up and blew my airlock across the room and some of my batch oozed onto the floor. Got cleaned up, but my question is- is this batch ruined? Air lock reinstalled and is still bubbling, but it was exposed for who knows how many hours. Thoughts?

Was your carboy over filled or using a very active yeast? Fermentation temperature that is too high could cause any yeast to become over active. Hot fermentations can be controlled with a simple swamp cooler if the temperature was the cause.