Super Aggressive Fermentation Question

[TaoBrewer]

On my 4th batch. First three turned out good, but wanted to try a higher gravity IPA. This time I did a 2 liter Yeast starter and aerated the wort MUCH better. OG was 1062 and brewed in a 6 gallon fermentation bucket.

Within 10 hours of pitching the yeast, the fermentation was going nuts. the stopper valve was clogging every 2-3 minutes. I didn't have a blow off tube as it hadn't been a problem before.

Is this normal? Do you want the fermentation to start out so fast and furious or is there a downside to that?

Now, at about 48 hours it is "calming" down somewhat to what had, in other batches, been peak bubbling activity ... the rubber valve is only clogging ever 4-5 hours now.

I'm wondering what the chances are this batch got infected because I had to remove the rubber stopper valve so many times to clean it so the whole thing wouldn't blow.

 

[m00ps]

It's probably not infected.when fermentation is that aggressive it's hard for anything to get IN to the fermenter due to the steady stream OUT
Make sure you always have a blow off ready in the future

 

[TaoBrewer]

It's probably not infected.when fermentation is that aggressive it's hard for anything to get IN to the fermenter due to the steady stream OUT
Make sure you always have a blow off ready in the future

Will definitely have a blow off tube ready for future brews.

 

[blizz81]

The main downside of an aggressive fermentation is if you don't have any temperature control in place, it is likely going to lead to quite a thermal increase in the beer. An example: a milk stout I brewed with S-04 blew up and by the time I measured inside the carboy with a good thermometer, the temperature of the liquid was 79.5*F, and I think that was still a bit after peak fermentation. I even had temp control in this instance, but had the probe dangling / measuring ambient air.

 

[javaking]

I agree with blizz81, it is highly possible that such an aggressive fermentation will lead to undesirably high fermentation temperatures. This can give the beer a chemical/solvent and sharp alcohol flavor. This happened in one of my early batches which fermented quickly without a temp controller. Please keep us updated with how everything turns out. Also, the highest chance of contamination occurs during the cooling of the wort/early stages of fermentation. Since your beer was already fermenting vigorously when this happened I wouldn't be too worried about infection.

Cheers!

 

[b-boy]

Get some temperature control. I generally ferment at lower temps for the first few days, then gradually raise the temp to my final target. It tends to keep fermentation under control. I don't get as many blow offs as I once did. It may add a few days to your fermentation though.

 

[TaoBrewer]

I agree with blizz81, it is highly possible that such an aggressive fermentation will lead to undesirably high fermentation temperatures. This can give the beer a chemical/solvent and sharp alcohol flavor. This happened in one of my early batches which fermented quickly without a temp controller. Please keep us updated with how everything turns out. Also, the highest chance of contamination occurs during the cooling of the wort/early stages of fermentation. Since your beer was already fermenting vigorously when this happened I wouldn't be too worried about infection.

Cheers!

I will and thanks for the post.

 

[Ungoliant]

I use a Johnson A419 temp controller and chest freezer, with a thermowell that sits in my carboy (probe sits in the thermowell), as well as a standard blow off for every batch. It definitely reduced the amount of headaches I have from any batch.