Bubbling over fv

[Markdon]

What makes some fermentations so violent?

This modified coopers ginger beer kit is going mental. Cleaned the airlock out 3 times yesterday, came down to this today...

There is 5" of headspace, so what makes some go mental, and others just bubble gently?

 

[Stew]

The yeast in most of those Coopers kits does seem to 'go mental' so to speak during the ferment.
You should try the one supplied with the original stout, that does make a mess

 

[dave0w]

this happened to me when i added hops at the 2 day mark.

 

[Scubabrewer]

Hi Markdon

Had similar problems with my Caledonian Porter on Gervin GV12 at a mere 17deg C despite 4L of head space. Caught it in time and connected the end of the fermentation lock ( cylinder type with the lid removed) to some 9mm tubing (good fit) and placed end of the tube into a wine bottle with sulphite at the bottom. OK I lost half a pint but I didn't mess up my fermentation incubator. Difficult to do this with a bubbler air lock though. Cheers, ScubaBrewer

 

[Markdon]

Ah cool, like a catch pot? Ive got one of those airlocks somewhere. If it hasnt calmed down by tonight i'll rig something up. Every time it gets close to airlock i give the fv a shake to settle it down a bit.

 

[Markdon]

Off to create a catch pot as the bugger has exploded again.

 

[Markdon]

Bish bash bosh

 

[artyb]

i have a cooper stout to brew ,
i read tey can be messy... :?

i think i will use one of those screw top fermenting vessels...
and top it up after the initial ferment... :hmm:

 

[Markdon]

Glad i did this, or i'd be cleaning up again this morning!

Remember to not tighten the catch pot lid though, the gas needs to escape.

 

[IPA]

Use an FV with a full size lid and let it sit loosely on top (or leave it off completely) with NO AIRLOCK until the initial ferment abates and you will have no problems.

 

[NickW]

Use an FV with a full size lid and let it sit loosely on top (or leave it off completely) with NO AIRLOCK until the initial ferment abates and you will have no problems.

Not sure this will help completely, it may be better.. but I put an APA in the FV on Monday with Safale 05 and its started to leak out the loose fitting lid.

 

[joe1002]

Cue GA and his stout pic :lol:

 

[IPA]

Don't believe me about open fermentation? This is how the big boys do it.
http://www.undergroundartproject.com/bl ... mentation/

 

[NickW]

Don't believe me about open fermentation? This is how the big boys do it.
http://www.undergroundartproject.com/bl ... mentation/

Not doubting that at all! Just saying that you can still have yeast creeping out the FV whether or not in a carboy with an airlock or a bucket with a loose fitting lid.

 

[IPA]

Seriously now. I have tried all methods and after fermentation has started I either put the lid so that it only covers half of the FV or I remove it completely until the vigorous first ferment abates and then I fit the lid with its airlock. With the lid only half on you can see how differently the yeast behaves on each half of the surface. The side most open develops a thick yeast cake while the other side is thinner with bigger bubbles. When I am brewing lager I fit the airlock at the outset. Too many homebrewers are paranoid about exposing their ferment mistakenly believing that it will become infected. I have been to commercial breweries using open fermentation, in the West Indies rum producers do the same and even in our village the one remaining vinyard ferments in open concrete vats. I urge everyone to try it.

 

[Scubabrewer]

Hi IPA - you are absolutely correct, the traditional brewers use open fermenters sometimes called Yorkshire squares. The yeast cake (with a blanket of CO2 underneath ) protects the brew from infection. Unfortunately I have a wife who is isn't keen on the smell of fermenting beer so I have my brewery in the garage - current temperature 6 degC. Great for lager but not so good for English ales. I ferment in a wooden incubator lined with polystyrene and heated with a greenhouse heater underneath. The thermostat keeps the brew at my chosen temp. I find 17 degC seems to suit the Safale and Gervin I use. Point is, I just can't risk getting yeast over the heater element, it would be a nightmare to clean. So I have compromised with the lid on and a catch pot. Happy brewing. PS I need a fail safe IPA recipe. Any ideas? Cheers Scubabrewer.

 

[mattyhall22]

Sam Smiths brewery still use the original stone Yorkshire squares :thumb:

http://www.samuelsmithsbrewery.co.uk/

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