KaseyNeheir
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- Jan 19, 2015
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Okay, so let me explain my issue - My friend and I are semi-new to home brewing, we have been brewing since July with a slew of successful recipes (say 8 or 9.) Despite this, my newest recipe, for a Trappist variation that sort of "doesn't exist," or often gets labeled a "Grand Cru," has gone into slight disarray...
We brewed yesterday late, say around 11:00pm, and left it overnight at his house. This morning, he went to his garage to check on it, and quickly established that not only was the lid covered in foamy beer (foamy is not such a bad thing I'd say?) the airlock had become a geyser, shooting a mess three inches into the air. I told him to sanitize a second five gallon fermentor, and pour half of the sticky solution and add an inch of water to each, to dilute it ever so slightly, so that we now have two half-filled fermentors of the same ale. Because of the disaster, he moved it outside here in western Michigan, where its about 40 degrees. Though it may not be so chilly in the garage.
The Recipe is here. As you can see, there're a lot of sugars
20 Min
Deutsch Ceracrystal (SG) 1 Lb(s)
Caramunich No. 20 (SG) 1 Lb(s)
Oats (SG) .2 Lb(s)
30 Min
Briess Two-Row Pilsen Liquid Malt Extract (LME) 6.6 Lb(s)
Sterling UK Hops 1 Oz
10 Min
Muntons Light Malt Extract (DME) 2 Lb(s)
Belgian Candy Sugar Medium Brown .5 Lb(s)
French Strisselspalt Hops 1 Oz
Flameout (15 Min)
Saaz Sazaan Czech Hops .5 Oz
Wirflock
Irish Moss
Primary (10 Days)
Safale Belgian S-33 Yeast
Vanilla Extract 1 Tbs(s)
Secondary (2-3 weeks)
French Oak
UK East Kent Goldings Leaf Hops .5 Oz
Question is: from the time that the airlock was penetrated by the foam to the point where we noticed the problem was around eight hours, is there chance that this could get badly infected? or would the beer that got into the airlock prevent the rest of it from being harmed? Would putting moving this into two fermenters have any affect on the ABV/Gravity or ruin the fermentation process, since it is so early, making one fermenter taste a hell of a lot different than the other? I have never stumbled upon this issue before, so I'd like to be through in my next steps to the solution.
We brewed yesterday late, say around 11:00pm, and left it overnight at his house. This morning, he went to his garage to check on it, and quickly established that not only was the lid covered in foamy beer (foamy is not such a bad thing I'd say?) the airlock had become a geyser, shooting a mess three inches into the air. I told him to sanitize a second five gallon fermentor, and pour half of the sticky solution and add an inch of water to each, to dilute it ever so slightly, so that we now have two half-filled fermentors of the same ale. Because of the disaster, he moved it outside here in western Michigan, where its about 40 degrees. Though it may not be so chilly in the garage.
The Recipe is here. As you can see, there're a lot of sugars
20 Min
Deutsch Ceracrystal (SG) 1 Lb(s)
Caramunich No. 20 (SG) 1 Lb(s)
Oats (SG) .2 Lb(s)
30 Min
Briess Two-Row Pilsen Liquid Malt Extract (LME) 6.6 Lb(s)
Sterling UK Hops 1 Oz
10 Min
Muntons Light Malt Extract (DME) 2 Lb(s)
Belgian Candy Sugar Medium Brown .5 Lb(s)
French Strisselspalt Hops 1 Oz
Flameout (15 Min)
Saaz Sazaan Czech Hops .5 Oz
Wirflock
Irish Moss
Primary (10 Days)
Safale Belgian S-33 Yeast
Vanilla Extract 1 Tbs(s)
Secondary (2-3 weeks)
French Oak
UK East Kent Goldings Leaf Hops .5 Oz
Question is: from the time that the airlock was penetrated by the foam to the point where we noticed the problem was around eight hours, is there chance that this could get badly infected? or would the beer that got into the airlock prevent the rest of it from being harmed? Would putting moving this into two fermenters have any affect on the ABV/Gravity or ruin the fermentation process, since it is so early, making one fermenter taste a hell of a lot different than the other? I have never stumbled upon this issue before, so I'd like to be through in my next steps to the solution.