Submitted 1 day ago by Dogiedog64@lemmy.world to homebrewing@sopuli.xyz
https://lemmy.world/pictrs/image/7e1727ae-d28d-4930-94c0-b6b6b954bd9b.jpeg
Daily check in on my stout, seems to have gotten a bit excited in the night.
This is totally normal! You just left too little space on top, too vigorous yeast, too high temperature. It raised to the top and subsided later. Wash your lock and move on; if any contamination got in (unprobably), it got eaten brutally by now. And wash the outsides asap, every day would make it nastier.
It’s fine. It’s because you don’t have enough headspace in your fermenter. As it tapers in, the actual volume available for krausen is much less than in a similarly sized bucket.
For your next brew, invest in a fermentation bucket. It’s cheap, it’s much easier to clean and it has plenty of headspace for pretty much the most extreme fermentation.
The issue is pressure buildup. You fermenting and generating more CO2 than can escape the capacity of your valve. You could take the plug out, remove the cable from the plug, put a tube in so it isn’t into the brew liquid, and put the other end in a bucket of water so the end is always under water. Here’s an example, I just got this off the Internet because I didn’t have any pictures from doing this myself, but I’ve done this.
Everybody else has given good replies so I won’t repeat them, just wanted to say I’m excited for you! The first brew is always the best.
Appreciate it.
Yes that is a very well designed and maintained sump pump. The only other thing I would add is battery backup, unless it is off camera.
That carboy is now potentially contaminated, but I may or may not matter. You’ll find out in a few weeks.
I mean there’s so much froth and gas coming out at any one time that the odds of hostile microbes managing to colonize the wort is very low, just because it can’t even get in. Add in the vicious population difference, and it’s no contest.
I think the risk is low as long as you are doing a relatively quick ferment. I wouldn’t let it sit in secondary for months or anything.
Yeah, you could primary ferment in an open container and the risk would be very small.
Not quite enough time in the primary maybe, what day is this?
Day 4, and this is the primary.
Ah I use a bucket for the primary as it’s usually way too spicy for a carboy/airlock at this point. You’ll probably have to clean out your airlock a few more times, but the wort is so vigorous it should be safe
Happened again because in washing you shook thebottle I suppose. It might keep repeating (vodka would make things worse, by making the fluid runnier, it will not stop pressure buildup). Be gentle and let it subside, but it totally can jump again. Worst case - just open it and cover with a tissue against insects. No biological invaders would survive there.
So next time just take larger bottle or consider wide mouth vessel.
Idreamofcheesy@lemmy.world 1 day ago
I would consider switching to a blow-off tube if you’re worried about the mess.
I ferment in buckets and I’ve been woken up by the gun shot sound of the lid popping off. I’ve used blow off tubes ever since.
evasive_chimpanzee@lemmy.world 21 hours ago
The explosion of hops onto your ceiling is practically a right of passage for a brewer.
Dogiedog64@lemmy.world 1 day ago
Holy shit lmao I’ll look into that lmao.