Brewing First Stout

[denverd1]

I'm heating up the pot for my first stout. :rockin: I've seen the big hoses and water used for an airlock on these. Is this absolutely necessary? and whats the purpose?

I assume big air flow from fermenting the stronger recipe. just wondering if I can use my air lock or should I rig something up?

 

[bradsul]

Have a look at blow-off tubes on the wiki.

If you're going to ferment pretty warm you might want to think about one, but they aren't always necessary.

 

[Revvy]

If it's something that might be a big vigorous fermentation, then a blowoff is a good idea...if you have a high amount of fermentables, if you're using fruit, or pitching onto a previously used yeastcake...but for an average beer, unless you're fermentation areas is warm, then you should be all right...but just in case it's a good idea to know what you'll do as an emergency...

You could do, for example, a modified 3 piece airlock blowoff in a pinch. If you are using a 3 piece...I don't think it would work for S-types.

Do this.

You have to find a piece of long hose that will fit in the center pipe of your airlock...I had to do it in a pinch and found the the hose I had for my bottling wand almost fit....I put a small slit in it, then I soaked it in hot water for a few minutes to Soften and slid it around the tube...

I also found it is a good idea to cut, saw or break off the little criss crossing piece of plastic at the bottom of the airlock. It worked great! I used a plastic gallon applejuice jug and sanitized water to submerge the hose in.

So keep that in mind.

 

[BrianP]

Good luck with your stout.

Blow-off tubes are a good safety measure against your fermenter blowing it's lid off. Given the potential of your stout staining whatever it contacts (ceilings, drywall, etc.), it's not a bad idea.

 

[MediaMikes]

Sorry, not trying to hijack the thread, but I too am fixing to brew the chocolate raspberry stout from AHB. Have any of you brewed this before without a blowoff tube without any problems? By fermentation temp on average is about 64 degrees.

 

[Kai]

With most yeasts, 64 is usually cool enough to prevent blow-off (if there is sufficient headspace). This is no guarantee, though - be careful and monitor it. Ensure you have at least 15% headspace.

The only blowoffs I've had have been with heavily top-cropping yeast (3787, anyone) or dangerous beers (5.25 gallons of wheat beer in a 6G better bottle).

 

[denverd1]

THanks for the tips. Got it in the fermenter about 11:30 last night. put together a makeshift airlock with some hose and a bucket. its 65* in there. no activity as of this morning, 9 hours after yeast was pitched. WHite Labs Irish Ale. the yeast says 5-15 for activity, so I'm just working on some stuff at the house, hoping to see a bubble or two by lunch.

Before I added the water, this beer was SO THICK. I can't wait to pour up a glass of this stout. FYI its the Cannonball stout from AHB and even the extract tasted nice and roasty.

 

[denverd1]

I'm trying to warm it up in there to 69*. hopefully i'll see some activity soon...

 

[cfos]

Sorry to Hijack, but love the avatar BrianP. I see what happens when you... lolz

 

[denverd1]

Vacuum in the airlock!!

13 days into fermentation. Ended up using a makeshift tube airlock, but never felt like i really needed it. Steady fermentation for a week that tapered off and stopped a few days ago.

Now, its pulling air into the fermenter!! any idea whats going on?