Wheres my dang lid?

[NEK_BRASSEUR_87]

So all excited about starting my first batch of Imperial Stout for my cousins bachelor party and I just went in my basement to check on it and wow... no lid to be found on starter bucket, and brew on everything within 10 ft radius! I'm assuming this is a result of me pitching yeast above 78 deg. I panicked and immediately cleaned and starelized lid, rim, seal and airlock, then scaped off and scimmed most of the dryed foam in bucket. I also put another pack of yeast in it and stirred it really good. Is my brew gunna b ok? Was it right to put more yeast in? This all happened less then 24hrs of starting it. HELP...

 

[lumpher]

research blow-off tubes. you had killer yeast activity that caused so much pressure it basically made the bucket explode. no more yeast was needed, as you already had too much already. it should be ok, as when the lid was off, there was a lot of co2 over the beer keeping nasties out. the beer will taste a little off being at 78 and having that much yeast, but probably not enough to really taste. remember: the higher the fermentation temp, the more active the yeast will be (to a point)

 

[NEK_BRASSEUR_87]

Blow-off tube will be my next investment. That makes me feel better, Thanks!

 

[BrettFitz]

Wow, that had to give you some serious pucker factor when you first saw that! Was there beer-splatter stuff on the walls/ceiling?

It's amazing that somehow beer still can be OK after something like that, but I agree with lumpher. Wait it out and see. And now (thanks to Lumph) you know that if this happens again, pitching more yeast is probably not the way to go... I'm sure I would have done something way more catastrophic so I'm not judging!

Follow up down the road and let us know how this beer ended up. I'm very curious.

Cheers-

 

[NEK_BRASSEUR_87]

Puckered indeed, I should have taken a picture but I was right in first aid mode! I couldn't imagine the sound it must made... I seriously couldn't find my lid for a few minutes. U know the pressure was extreme when the rubber seal is 5 feet from bucket on one side and the lid is almost 10 ft from the seal. And yes I almost think I couls see a indented ring in the R11 insulation on the ceiling from the lid. Yes splattered stout on everthing within ten feet! Havnt told the wife yet... ut o!

 

[NEK_BRASSEUR_87]

Ofcourse, I will definitely keep y'all updated!

 

[NEK_BRASSEUR_87]

Been two weeks already since my lid blew off my Imperial Stout. I racked it last night and it looked and smelt AMAZING! There was deninitely lots of wasted yeast that settled but brew looks great. Very excited to taste this batch, as long as I can nail my carbonation like my Irish Red Ale, then this stuff should be GREAT!

 

[Stretch1991]

I have been reading and seeing videos of a bunch of horror stories with this style in particular. It seems like the yeast love this beer so much they just cannot help themselves. As you already can tell your beer is going to be fine but if I where you I would make a fresh batch of the same stuff and pitch it right back onto your yeast cake. Make some more with all the excess yeast (and use a blowoff tube this time, or open ferment for a couple days) I am a huge fan of re-using yeast because each time the beer comes out a little different, sometimes stronger sometimes off flavors add to the beer. However I have read not to use yeast more than 6 times (I have yet to brew enough of the same style in a row to test this out) because it gets to strong and wild of a strain.

 

[sidepart]

Wow dang. I figured that fermenting 5 gallons in a 6.5 gallon bucket would totally prevent me from having to worry about a blowoff tube. Perhaps I should try to set one up before I brew my RIS.

 

[NEK_BRASSEUR_87]

So here's the update on my lid blowing imperial stout. Last night I botled three 1/2 gal. Growlers, thirty four 12 ouncers and two 24 ouncers. Its was the first time I have bottled sobure, and surprisingly I was much more efficient... Anyway, it looked smelled and tasted amazing! And just from sampling one of the 24 ouncers it is definitly pushing 10% alc. cont. With 2 more weeks to go before were enjoy it! Praying carbonation goes well and growlercaps don't blow off, knock on wood!

 

[ntalkers]

Growlers aren't recommended for bottle conditioning, so be careful. Many times it's not the lid that pops off, but the the bottom dropping out.

 

[PA49erFan21]

Where are the pictures?

 

[sweed]

I have a feeling its going to take a little more than 2 weeks for those to carb up. I'm giving my RIS like 3 months to do the job, lol. I'd tape the growler caps, but not too sure with how those handle carbing up? I've only seen filling up growlers from a keg/ tap that were already carbed. You might want to transfer those to bottles??

 

[bigbeergeek]

The pressure caused by carbonating beer can make growlers go boom. Don't bottle in growlers. They are rated for carrying already-carbonated beverages, not for withstanding the significantly higher pressures generated during room temperature carbonation formation. I would rebottle the growlers in 2 liter bottles. If you decide to let 'em go, please: treat those growlers like bombs.

 

[Homercidal]

+1 on the growler bombs.

2 liter bottles would have been a better option.

 

[NEK_BRASSEUR_87]

What pics PA 49er?