cashmeregrenade
Member
I came home this morning to my viciously fermenting carboy - minus blowoff tube and stopper. Upon evaluation of the evidence, I theorized that what must have happened was, clumps of hops probably clogged in the neck of my carboy and stopped the CO2 from escaping via blowoff tube, causing pressure to build, and then eventually sometime overnight, to pop off- rather violently, as it looks. Two questions.
One- I decided to simply rinse the residue from my stopper/blowoff tube in sanitizer and re-cap the carboy. It sits in a closed closet, in my room where the door is always shut, and I figured that without nearly any airflow, microbes would have had somewhat of a hard time finding their way in there, and, since I'm working out of town this week, my best bet was to let my primary finish and see what it tastes like afterward. Any guesses on what the chances of survival of the beer could be? Anyone ever had anything like this happen before?
Two- Any input on the straining hops/not straining hops after the boil? This is my third beer, which I hope will become a Kristallweizen, should it survive. My first was a double IPA, with more than twice the volume of hops which I did not strain from the wort, and it turned out phenomenally and also didn't blow the stopper from the carboy. My second was a wheat, also unstrained, which with I didnt have this problem, and same volume of hops, but its still bottle conditioning so I havent tasted it other than when I bottled, and it tasted a little sour or tart, but not bad. Thoughts?
One- I decided to simply rinse the residue from my stopper/blowoff tube in sanitizer and re-cap the carboy. It sits in a closed closet, in my room where the door is always shut, and I figured that without nearly any airflow, microbes would have had somewhat of a hard time finding their way in there, and, since I'm working out of town this week, my best bet was to let my primary finish and see what it tastes like afterward. Any guesses on what the chances of survival of the beer could be? Anyone ever had anything like this happen before?
Two- Any input on the straining hops/not straining hops after the boil? This is my third beer, which I hope will become a Kristallweizen, should it survive. My first was a double IPA, with more than twice the volume of hops which I did not strain from the wort, and it turned out phenomenally and also didn't blow the stopper from the carboy. My second was a wheat, also unstrained, which with I didnt have this problem, and same volume of hops, but its still bottle conditioning so I havent tasted it other than when I bottled, and it tasted a little sour or tart, but not bad. Thoughts?
