foaming airlock???

[danmaddux]

I have brewed several batches of beer and yesterday I just threw together a premixed kit where it all came in one can and I just needed to add 2.2 lbs of dme. I added 3lbs total as I have done so before. Mixed the yeast in some luke warm water and mixed it in. Covered the 5 gallon container and I am using a plain ole airlock on top.
Woke up this morning and it was foaming out the airlock big time. I took it off and cleaned it and replaced. Have done this 3 times today so far and its gassing super fast. I think it has stopped foaming but not sure. This is the first time ive experienced this. Is something wrong or what? If not, can you tell me what is going on?

 

[Crispy31]

Sounds like you had some vigorous fermentation going on. If you don't have enough head space in your fermentor the foam can clog your airlock, and if you weren't there to clean it it could have blown the lid off your ferment vessel. I would leave a little more room between the wort and the lid next time especially with higher gravity beers.

 

[freisste]

Also do your best to hold the fermentation temperature at the bottom of the ideal range. This will result in a slower, steadier, more controlled fermentation.

 

[danmaddux]

Thats the odd thing. I just made the same batch a month ago with no issues. Temp at 72° constant. I believe it is different yeast and that may be the cause. I dunno.
I just hope its not some freaked out spoiled brew.

 

[kh54s10]

Search "blow off tube" and install one. I suggest you start EVERY fermentation with a blow off tube installed. There are threads here every day about what you are experiencing.

It is totally normal and nothing to really worry about. Cooler fermentation temperatures will also help.

 

[danmaddux]

Thats the odd thing. I just made the same batch a month ago with no issues. Temp at 72° constant. I believe it is different yeast and that may be the cause. I dunno.
I just hope its not some freaked out spoiled brew

 

[unionrdr]

The type of yeast won't matter as much as the yeast health at pitch time & temperature. 72F is on the high side of ale temps. 65-69F is a better temp range. Especially for Cooper's ale yeast. Or Munton's for that matter. Other ale yeasts like Fermentis US-05 can go down to like 60F. But mid 60's is generally good to shoot for. Here's a little food for thought from the Beersmith site; http://beersmith.com/blog/2009/10/10/better-beer-with-the-burton-union-blow-off-method/

 

[Oceantendency]

I always do blow off tubes on Primary, only straight airlocks on secondary. Maybe you had without knowing aerated the wort more than you think. More O2 with or without Yeast nutrient will also make more of a vigorous fermenting.

Was there anything differently that you did from the previous batches< more yeast nutrient, aeration, yeast starter, slight less volume, pitched at exact temp as previous batches, different OG,etc .. ?? All of my fermentations have been crazy strong

 

[danmaddux]

Will this reduce my abv?

 

[freisste]

Will this reduce my abv?

The foam coming out the airlock? No, it will just reduce your volume. Since you should have a pretty evenly mixed solution, there will be no effect to ABV.

 

[dozer5454]

A blow off tube is the best way to go in the primary. No loss of ABV and no cleaning the celing in the event of a gusher. Just have to take the lid/guts out of a 3 piece airlock, attach a hose long enough to reach a bowl/jug/pail of starsan. Then be patient while primary finishes up.

 

[Oceantendency]

The type of yeast won't matter as much as the yeast health at pitch time & temperature. 72F is on the high side of ale temps. 65-69F is a better temp range.

Hmmm I beg to differ if you're using White Labs Belgian Yeast or Trappist Yeast or some of the 150M+ Cell yeasts...68-72 is ideal actually !! Every yeast is a lil different along with style of Belgian Bier ! So guidleines are great, but every manufacturer does differ. When in doubt, read the label or speak with a Brew Meister at your local brewery since they will have the best local knowledge on which yeast strains are preferable for your local climate.

 

[unionrdr]

Hmmm I beg to differ if you're using White Labs Belgian Yeast or Trappist Yeast or some of the 150M+ Cell yeasts...68-72 is ideal actually !! Every yeast is a lil different along with style of Belgian Bier ! So guidleines are great, but every manufacturer does differ. When in doubt, read the label or speak with a Brew Meister at your local brewery since they will have the best local knowledge on which yeast strains are preferable for your local climate.

Belgian yeasts do perform differently than the average ale yeasts commonly used for American styles. They need a lil more warmth to do their thing. Cooper's,Munton's,& other similar yeast throw esters at temps over 68F or so.
I did some experiments on a couple pale ales a while back to find out for myself. A7g Cooper's ale yeast rehydrated will perform virtually the same as US-05 pitched dry. Keeping the temps down in the mid to high 60's worked better as well.
There are exceptions to every rule,of course. Some yeasts like Belgians work better higher. Others work better lower. But mid 60's for the average yeast seems to be the best for average ale yeasts that don't work well at lower temps & throw esters when higher. Def read the manufacturers recommendations.