I overflowed my overflow!

[johnlindgren]

So, yesterday I brewed an Autumn Pumpkin Stout and I can't wait for 5 weeks from now to try it; but, that's not why I'm really writing.

I must have had some really healthy yeast or had an optimal yeast starter because within an hour the airlock was bubbling. Within a couple more I realized that it was time to get an overflow tube going and I did it just in time before it started overflowing (about 4 hours).

When I woke up this morning the growler that I was using as an overflow container (it was filled up 1/3-1/2 when I started) was also overflowing and a real deep intense bubble was happening. When I poured out the growler and replaced the water inside, it was a dark dark color, only a few shades lighter than my beer.

My question is: Am I losing any level of flavor due to this extreme overflow? or am I just overthinking this? I've never had a fermentation come on this strong and hard. I know you're supposed to dry hop after the main fermentation because the co2 will push out a lot of aroma/flavor. Because this is such a dark beer, I'm just worried that the spices & pumpkin I added during the boil may come out a lot weaker because of this strong fermentation.

 

[johnlindgren]

It now sounds like a faucet running more than a constant bubble...should I be preparing for a blowout?

 

[GuldTuborg]

It now sounds like a faucet running more than a constant bubble

If I'm reading you right, and the peak of fermentation activity has passed, I don't think there's cause to worry. It looks like you've handled things fine.

I'm curious about a pumpkin stout, though. The idea sounds intriguing, but I'd be worried about it coming out tasting like oven burnt pumkin pie. What's the recipe? What kind of yeast did you use?

 

[johnlindgren]

Yeah, it's a bit of an experiment. I'm not sure how well the pumpkin flavor and the spices I added will come through with a beer such as a stout. I did one last year that was more of a pale ale.

I used an all extract recipe.

6 lbs dark malt extract
2 lbs LME
1 lb 60L crystal
.5 lb roasted barley
.5 lb black malt
2 oz centennial
2 oz hallertau

and I added
1 tsp cinnamon
1 tsp nutmeg
.5 tsp ginger
.5 tsp allspice

I used about a 10 lb pumpkin...cut it up and baked it at 350 for an hour and a 1/2 and then steeped it with the grains and boiled it for the first 20.

I made a yeast starter with White Labs Irish Ale yeast



.....The excessive fermenting has ended..In another hour or so I'm going to change out the water/tubes/airlock/etc so that no infection occurs. Phew!

 

[windbreaker123]

Your beer is fine. My blow offs happen most often with high gravity high solids or hops. Smart move putting it in a cooler.

 

[krenshaw]

good thing you were watching it.. about half the time i have something similar as yours.. i wouldn't worry about dryhopping anything.. i typically only make darker beers and never even attempted something like that, they don't need to shine though like the malt does..

i would assume the spices and such are mixed well throughout the whole 5 gallons so a little loss won't greatly effect it.. i have a pumpkin that is carbing up as we speak (will be ready ~wednesday) with similar spice amounts you used.. hope it turns out good

cheers!