Overflowing fermentation. Advice please.

[user 23602]

Thanks, will need to get or make one of those in the near future, I hope to eventually get up to that size of fv.

Where abouts are you based @PaulRob? If you're near Bristol, I have a spare 30L FV you can have for free.

 

[PaulRob]

Where abouts are you based @PaulRob? If you're near Bristol, I have a spare 30L FV you can have for free.

Hi Grizzly, thanks for the offer, but I am in Edinburgh so not really close at all, also if I get a larger fv I will need a larger pot and more storage space, which I haven't got just now, hopefully soon and then I can get more equipment. Thanks again for the kind offer.

 

[Ghillie]

I'm going to say this and sound like an arse doing so, but I can't help it - this really bugs me...

Two options, very simple...

1) Put less beer in it.

2) Get a bigger FV and brew the same batch size.

Blow off tubes, etc are just a stupid sticking plaster fix. If you don't want you bucket blowing open and krausen going everywhere - simply make sure you have enough headspace to accommodate. If you're happy with krausen climbing up through a tube and into a jar then fine, but there's no need.

I use these for 23L batches and have not, and will not, see issues with lids blowing off and beer/krausen going everywhere. Very simple:

https://www.ebay.co.uk/itm/30L-FERMENTATION-BUCKET-FOR-HOME-BREWING-wine-beer-cider-ACCESSORIES-SPARES/172973325206?_trkparms=ispr=1&hash=item2846037b96:m:mooRpqkT2KrtMSM8ZG3T_qg&enc=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&checksum=17297332520689088bdca3e446218da6532ac6b29799

 

[dad_of_jon]

Ok thanks, my lid stayed on, as did the cap on airlock, was just a bit worried that I would have a ruined brew, next time will leave a bigger gap, and maybe only use a half pack of yeast.

I'd use the usual amount of yeast rather than reduce it unless you overpitched. The recipe has a big effect on overflowing fermentatation as well as head space left. if doing imperial stouts they are often volcanic.

 

[user 23602]

if doing imperial stouts they are often volcanic.

This ^^

 

[DavidDetroit]

@Ghillie I had the "need one/don't need one" blow-off tube discussion some time ago on the sister site. I'd reply I never had to use a blow-off tube or even came close to needing one and asked why many others did need to use one. As near as I could figure, it was about starter size or simply space. Since I only do dry yeast, I thought that may have had something to do with it as well.
Edit: I'd also read about how violently certain beers reacted, like wheat beers. I just never saw it. I hit my FG, pitch enough yeast and generally in the right temperature zone. I brew only high ABV stuff and still nothing comes even close to needing one.

 

[PaulRob]

I'm going to say this and sound like an a**e doing so, but I can't help it - this really bugs me...

Two options, very simple...

1) Put less beer in it.

2) Get a bigger FV and brew the same batch size.

Blow off tubes, etc are just a stupid sticking plaster fix. If you don't want you bucket blowing open and krausen going everywhere - simply make sure you have enough headspace to accommodate. If you're happy with krausen climbing up through a tube and into a jar then fine, but there's no need.

I use these for 23L batches and have not, and will not, see issues with lids blowing off and beer/krausen going everywhere. Very simple:

https://www.ebay.co.uk/itm/30L-FERMENTATION-BUCKET-FOR-HOME-BREWING-wine-beer-cider-ACCESSORIES-SPARES/172973325206?_trkparms=ispr=1&hash=item2846037b96:m:mooRpqkT2KrtMSM8ZG3T_qg&enc=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&checksum=17297332520689088bdca3e446218da6532ac6b29799

Good advice, I will stick with leaving a bigger headspace at the moment, as mentioned I do intend on gradually increase the size of my batches once space allows.

 

[PaulRob]

I'd use the usual amount of yeast rather than reduce it unless you overpitched. The recipe has a big effect on overflowing fermentatation as well as head space left. if doing imperial stouts they are often volcanic.

It is a Belgian I am doing, not sure of the exact ingredients as it was a premade mic from Home brew store. I was thinking of reducing the yeast amount as most packs say they are suitable for as much as 20 litres, so thought maybe this amount in 5 litres would be classed as overpitching.

 

[Ghillie]

@Ghillie I had the "need one/don't need one" blow-off tube discussion some time ago on the sister site. I'd reply I never had to use a blow-off tube or even came close to needing one and asked why many others did need to use one. As near as I could figure, it was about starter size or simply space. Since I only do dry yeast, I thought that may have had something to do with it as well.
Edit: I'd also read about how violently certain beers reacted, like wheat beers. I just never saw it. I hit my FG, pitch enough yeast and generally in the right temperature zone. I brew only high ABV stuff and still nothing comes even close to needing one.

It’s still down to lack of headspace. What’s more is Americans love carboys for some weird reason, hence the narrow neck makes matters worse.

It really is simple, headspace is necessary.

I use liquid yeast and dry yeast, wheat beers, Belgians, etc. No issues. Even tried the horrible Kveik twice and that was no match for the headspace.

An FV with total volume ~130% of your intended batch size and all doubt is gone.

 

[PhilBrew]

Hi Ghillie

It really is simple, headspace is necessary.
...
An FV with total volume ~130% of your intended batch size and all doubt is gone.

... just storing these smart-a**e comments away, to be quoted back when the inevitable happens to a future brew of yours

I mean, in principle I agree with you ... but if will go and make definitive statements like that, so assertively, on a public forum then you are heading for a fall. You know that, don't you? ... and don't worry we'll be here to remind you about what you said
It may take some time, but between them karma and the yeasties have "got your number mate"

Cheers, PhilB

 

[Ghillie]

Hi Ghillie
... just storing these smart-a**e comments away, to be quoted back when the inevitable happens to a future brew of yours

I mean, in principle I agree with you ... but if will go and make definitive statements like that, so assertively, on a public forum then you are heading for a fall. You know that, don't you? ... and don't worry we'll be here to remind you about what you said
It may take some time, but between them karma and the yeasties have "got your number mate"

Cheers, PhilB

I look forward to having them rubbed in my face, but it won't happen

The reason I bought a 30L FV for 23L batches is I quite often ran into issues when putting 23L into your standard 25L fermenter. I work away, so like to brew a few days before leaving home for two weeks. When I come back I have beer. With the 30L FV, I'm not having to worry about airlocks getting clogged and FV's blowing up. It's as much sound logic as peace of mind. I'm not wasting time (5 hours on brewday) and money (ingredients and energy) for the beer to become ruined because of poor consideration for headspace.

Honestly though, after fermenting Kveik at 36C without issue - I think we're golden

 

[DJDave]

FV temperature a factor, the warmer it is the faster and more vigorously it will ferment. Also can produce estery, fruity off flavours/aromas above 25C. For Wyeast ™ 1469 West Yorkshire Ale Yeast they recommend 21-24°C.

 

[PhilBrew]

Hi Ghillie

Yeah, I use a 30lts FV also, and a blow-off tube as standard, as it happens (my brewfridge doesn't have the headroom to fit an airlock on the FV, but a flexible tube can fit) ... and I've never experienced any problems either, YET ... but finding krausen scum on the lid of my FV after fermenting a "Ditch's Stout" ( 1 can Coopers Original Stout kit, 1kg DME, 250g Demerara sugar, diluted to (only) 21lts and fermented with the kit yeast at 23C), has left me humble enough to recognise that it's only a matter of time

- I think we're golden

... until, it turns out that "all that glistens is not gold"

Cheers, PhilB

 

[Ghillie]

... until, it turns out that "all that glistens is not gold"

Well you can't polish a turd.

But you can roll it in glitter!

 

[DavidDetroit]

It’s still down to lack of headspace. What’s more is Americans love carboys for some weird reason, hence the narrow neck makes matters worse.

It really is simple, headspace is necessary.

I use liquid yeast and dry yeast, wheat beers, Belgians, etc. No issues. Even tried the horrible Kveik twice and that was no match for the headspace.

An FV with total volume ~130% of your intended batch size and all doubt is gone.

Yeah, you're preaching to the choir here. Nothing I've ever done has come even close.

I was wondering, back then, what steps were taken to blow the lids off. Of course, it's space, but I was asking what people were doing differently than I with that space. I also assumed, plastic bucket-wise, that everyone was using the same size I was (7.9 gallons) which they weren't necessarily.

I have not observed the blanket statement about "Americans loving carboys" to be true. If I had to guess, based on being around the US forum, I'd say it's mostly SS and plastic.

 

[DavidDetroit]

Okay, I'm going to jump in briefly. I've been brewing for five years, brewed all the "dangerous" styles and have never come anywhere near to needing a blow-off tube. That's the definition of empirical. It's safe to say if you do: a, b, c and d, then you don't ever need one.