Primary Fermenter Blew up!

[KW9375]

Thanks guys. What's done is done. I think I'll just leave it and see how it turns out. If I don't like the outcome, I'll know to start it at 75-80 next time.

I just installed my faucet/shank/tap handle on my fridge. This Imperial Saison will be my first beer in my kegerator! Excited!! That excitement will probably trump any off flavors that result from this fermentation goof-up! View attachment ImageUploadedByHome Brew1432692548.492216.jpg


In Secondary: Belgian tripel
In Primary: Man Dog IPA (original recipe)

 

[frozennorth]

I had exactly this issue with Belle Saison, but at a much lower temp, 70. That yeast is a monster, it cranks up fast and finishes quick. I have the lower temp due to a DIPA that is finishing, but I have had great results using this yeast at the same temps. I plan to ramp up the temps after a week and a half and see where it goes. Nice set up!!

 

[Vandulus]

You can also get vinyl tubing that is a tight fit for the mouth of a carboy. I forget what size works, I think I just took my carboy into Home Depot and was "that guy".

Measure the opening of the carboy and then look for tubing whose outer diameter is equal to the opening size. My first attempt at a blow-off had the same result as the krausen clogged up the small diameter holes for the airlock and tubing. I switched to a 3 foot long 1.5" diameter tube ending in a bucket of StarSan and water. No more blow-ups!

 

[KW9375]

I had exactly this issue with Belle Saison, but at a much lower temp, 70. That yeast is a monster, it cranks up fast and finishes quick. I have the lower temp due to a DIPA that is finishing, but I have had great results using this yeast at the same temps. I plan to ramp up the temps after a week and a half and see where it goes. Nice set up!!

Thanks! Do you mean you've had great results using this yeast at the same temps as me (86*F) or at your 70*F? From the sounds of it, I'm expecting a sweeter, maybe bubble gum, flavor in my beer since I fermented at such a high temp from the beginning. Hopefully not. Maybe yours would taste better at 70*.

 

[azazel1024]

Or use a tube the fits the inside opening of your car boy. Takes a lot of to plug 1"+ diameter.



+2 on this. IMO might be able to drop 1-2 degrees but 10 is asking for yeast to go dormant.

Nah, Belle Saison ferments fine at 72F. It won't go dormant. From a lot of reading and a little bit of use I have put it through, 70-90F will work just fine. The warmer the more classical Saison peppery esthery flavors you'll get out of it, but it won't go dormant in the low 70's at any rate.

I am brewing up a batch in a few weeks and plan to pitch at 75F and let it ride on its own for 24hrs before I "crank" the temp up to 82F and leave it there. Last summer I did a batch at 72F that was allowed to free rise (no fermentation chamber then, it was 72F on my slab in the summer and I think it may have peaked around 77F according to the temp strip during the hotest part of fermentation). Next year I might try a hotter ferment in the upper 80's.

 

[frozennorth]

What I meant is that at 70 degrees I have had great results with this yeast. Although, now I may let it ride up to 80 after reading other folks responses.

 

[KW9375]

UPDATE
Yesterday was 2 weeks in primary fermentation, so I took it out and measured the SG. I was surprised that I had lost a bit more volume than I realized when it blew up...maybe a gallon. I attached a photo - looks like maybe 4 gallons. I think it's a ~6 gallon carboy. When I put my recipe in BeerSmith, it said my OG should be 1.080 (I measured 1.082) and the FG should be 1.020 - it measured 1.008!!! A few thoughts here...
1) I took my OG reading while wort was in boiling pot (cooled) right before I transferred to carboy and pitched yeast. When I took the SG reading last night, I got a sample with a thief and measured in a plastic test tube. I'm assuming it should not matter that my two readings were not conducted in the same manner, right? In both cases, the hydrometer was floating freely.
2) I will measure the FG tonight, and if it is the same 1.008, I will rack to secondary. Question....now that fermentation is complete, should I drop temp down? Or does it even matter now?
3) I'm assuming since it has a lower SG than anticipated, the blow up caused water loss, but not as much fermentables or yeast. Should I add some water back in to dilute it? Instead of an 8.3ABV, it now measures a 10.25ABV! That's a BIG imperial saison!
Any thoughts are appreciated, very much. Thanks!

 

[azazel1024]

No, it caused more complete fermentation.

When I use Belle, it took my 1.064 OG down to 1.002FG. The yeast is a MONSTER. I can completely see it taking a 1.082 down to 1.008.

You should have lost yeast, fermentables and water in equal proportions. You have a 10+% Saison on your hands. Drink it with that in mind.

If you want it clearer, cold crash it. I think a Saison is what I'll brew next. Maybe a lemon saison, but a milder one. Shooting for 1.058OG this time around and fermented at 80F to see what happens.