Whats up with this Blow Off

[Millsy]

Whats guys,

Brewed my first beer successfully and moved onto the next one. Its been in a carboy for about 3 days and I noticed today that there is some blow off coming up from the air lock. This did not happen on my first batch. So I took off the air lock and cleaned it out and put it back on.

Is this going to happen through out the whole fermentation?

Do you think I should look into getting a Blow off line?

Does blow off effect the end results of the beer?

 

[mdindy]

no
yes and
no.
It will only be like that for the first few days. It really depends of your yeast and fermentation. Not all batches will do that but some will, I have noticed when I use wheat beer yeast I always need a blow off.

 

[scottballz]

Exactly what mdindy said. Certain yeast strains are more active and create more krausen than others. Just take a note of which ones do so you know for the next time. When I am using a knew strain of yeast I always throw on the blow off tube just to be safe and take a note as to whether or not I need it for the next time.

 

[flars]

Certain yeasts begin fermentation very aggressively resulting in krausen being pushed through the air lock. Might be a good idea to start all your fermentations with a blow off tube installed for the first few days.

Other reasons for blow off are a fermentor that is to small and fermentations that are not temperature controlled. Fermentations that are not temperature controlled may also produce off flavors in the beer from the aggressive activity of the yeast.

 

[beergolf]

Out of habit I always start with blow off tube. I have only a few blow off but I think it is good to be safe and not have to mop the ceiling.

Like flars said certain strains are more vigorous and temps can play a big role. Keep the temp in the lower end of the recommended range from the beginning of fermentation and you will usually not have a problem.

 

[brewkinger]

Out of habit I always start with blow off tube. I have only a few blow off but I think it is good to be safe and not have to mop the ceiling.

Like flars said certain strains are more vigorous and temps can play a big role. Keep the temp in the lower end of the recommended range from the beginning of fermentation and you will usually not have a problem.

THIS ^

Blowoff setups are CHEAP insurance.

I routinely use Nottingham yeast (one that I consider to be blowoff reliable)

My other go to yeasts are WY1056 and WY1272 and they both push the envelope and I get junk that begins to get up into the first section of tubing.