I brewed up a recipe on Saturday that, for various reasons, I way overshot my final volume... I ended up with about 6 1/4 gallons and I had no choice but to put it in my 6 1/2 gallon fermenting bucket. This thing was full almost to the brim. I had no choice but to pitch my yeast and close it up. LHBS was closed already, and they were closed the next day (Sunday.) I knew that the airlock was going to clog and the top would pop, but I just had to let it happen.
After 24 hours, the airlock was chugging away with some ferocity, but it was still clear.
This morning, after 36 hours, it was solid full of krausen and the lid had cracked and was spewing krausen out the side.It smelled delicious. HOWEVER, the lid was not all the way off, just cracked enough to let the pressure out.
Anyways, it's been in a swamp cooler, and I put another cooler upside-down over it so that when it did pop, "stuff" wouldn't float down into it.
My question is this now: should I run to LHBS after work and buy a new carboy so I can plug in a blow-off tube, or should I just let it sit?
By the time I get home it will have been at 49 hours since pitching. Do I run too much risk transferring this late? The activity was so ferocious I don't anticipate it stopping soon.
After 24 hours, the airlock was chugging away with some ferocity, but it was still clear.
This morning, after 36 hours, it was solid full of krausen and the lid had cracked and was spewing krausen out the side.It smelled delicious. HOWEVER, the lid was not all the way off, just cracked enough to let the pressure out.
Anyways, it's been in a swamp cooler, and I put another cooler upside-down over it so that when it did pop, "stuff" wouldn't float down into it.
My question is this now: should I run to LHBS after work and buy a new carboy so I can plug in a blow-off tube, or should I just let it sit?
By the time I get home it will have been at 49 hours since pitching. Do I run too much risk transferring this late? The activity was so ferocious I don't anticipate it stopping soon.