The Case of the Boisterous Bubbler

[Willy]

Here's one for you beer sleuths. I think I figured it out, but happy to hear your diagnosis ... To all the Sherlock Holmes Perry Mason types.

The Case:
I brewed 5 g batches for a long time and finally upgraded to a 14g fermenter which allowed for 10-11g batches with no problems. I like the 7-11 batch size and sometimes fermented in a few SS brew buckets or NB plastic buckets.

So I brewed a modest ABV, 6 g Belgium Pale a day ago. About 4.9% ABV, OG was 1.049. no biggie. The fermenter is a 7 g SS brew bucket. I just checked it and the bubbler going wild, faster and harder than I have ever seen! Like a machine gun, fast bubbling. Whoa.
I am using Nottingham yeast at 67°F.

So ... Why is it bubbling at an insane clip? (I think I know, but curious to hear your thoughts).

 

[sibelman]

Seems to me others have reported that Notty is ferocious. (I've hardly ever used it.)

 

[mac_1103]

Nevermind

 

[Willy]

Nope - used Notty many times. Ferocious, but not like this. Crazy amount of bubbles. Yee haw!

I made an obvious - oops. Come on guys - size matters. Ha. A 6 g batch in a 7 g fermenter (w/Notty) is asking for trouble. Thankfully, looks like I am going to be okay... But, as a rule... Headspace is good.

 

[Snuffy]

Looks like the pressure to overcome the airlock and create a bubble would be the same regardless of headspace (within reason of course). Might take longer to reach that pressure with more space but should bubble much the same either way once it started. Frequency would then be a function of how fast the yeast is creating the pressure. Ergo, Notty = Badarse bubble rate.

 

[Willy]

Looks like the pressure to overcome the airlock and create a bubble would be the same regardless of headspace (within reason of course). Might take longer to reach that pressure with more space but should bubble much the same either way once it started. Frequency would then be a function of how fast the yeast is creating the pressure. Ergo, Notty = Badarse bubble rate.

Unless ... The krausen creeped higher and made the outlet space smaller. The krausen rising and clogging the tube - would create the higher pressure release, and the boisterous bubbler.

 

[Snuffy]

Unless ... The krausen creeped higher and made the outlet space smaller. The krausen rising and clogging the tube - would create the higher pressure release, and the boisterous bubbler.

oh. ok.

 

[Kickass]

The bigger mystery…

So I brewed a modest ABV, 6 g Belgium Pale

I am using Nottingham yeast

 

[Willy]

The bigger mystery…

Because I don't like the taste of fruity yeast - and I didn't have a free temp controller (already doing a lager in that) to use a top fermenting yeast. The style is probably closer to an Irish Ale but BrewFather said it matched closer to a Belgium Pale Ale. Anyway, we still have freedom to brew in my neck of the woods.

 

[Kickass]

Yes, you certainly do. Freedom to brew is whats great about this hobby. My comment was only meant to be tongue in cheek.

 

[Willy]

Yes, you certainly do. Freedom to brew is whats great about this hobby. My comment was only meant to be tongue in cheek.

No worries. Me too. Just playing.

 

[OakIslandBrewery]

Not sure this is related, I used those bubbler gizmos for a long time and also had vigorous fermentation pushing up into the bubbler. What a mess!

I use a 1/2" blow-off tube and a liquid filled container as my airlock. Works great!

 

[Closet Fermenter]

Was it something like this?

This is the 3rd round for a Voss that I used for a 5 gallon batch last summer. Then I used it again the first of March on another 5 gallon batch. After kegging, I used the whole yeast cake on this 10 gallon batch. It dropped 20 points in 24 hours and still had a healthy perk going. Will be two weeks in the fermenter Saturday, and has had a stable FG for at least a week. I’m not seeing any real activity, but it will vent if I raise the hose end up a bit in the bottle.