Krausen blew the airlock

[Toddsgate]

I'm hoping this batch of Trad Bock didn't get ruined. With an OG of 1.064, I filled my 6.5 gallon fermenting bucket with 5.5 gallons of wort. I aerated it ever so slightly, then pitched the SafAle W-68. After fitting the lid and installing the airlock with the proper amount of Star-San solution, I moved the bucket into a spare bedroom closet. This was on Sunday evening around 10pm and the temperature was sustained at 72* F and then I went to bed. When I came home for lunch the next day (Monday), I found that the krausen had blown through the lock! Since it was not clogged, I let it continue to bubble until I got home later that evening. I was able to clean the lid, remove it, and replace it with a newly cleaned and sanitized lid and airlock. The bock was still bubbling that evening, and even this morning, though at a much less rapid pace. I was surprised as I thought there had been plenty of headspace in the bucket. Your thoughts?

Todd

 

[Josh Hughes]

It will be fine. Just make it’s sealed and any place something could get in is sanitized.

 

[Minbari]

Not enough head space. My 7g fermenter never gets more than 5g.

Won't hurt anything, just put a clean air lock back in

 

[Donoroto]

Agree, no worries.

Removing the lid offered a minor possibility for contamination, but I am certain the yeast is vigorous enough to out-compete anything that might have been introduced.

 

[Megary]

Join the club!

I agree with everyone else, you’ll be fine.

I’m assuming this isn’t the first time you fermented 5.5gallons in that bucket. So I’m curious, what yeast did you use this time? Some yeast are far more aggressive fermenters than others.

 

[Brew Cat]

I take the lid off my fermentor a lot especially when doing open style fermentation I even scoop off some braun hefe
believe me you are not going contaminate your beer unless your doing something like using a dirty scoop. The worry starts when the Krausen drops then there is a chance for contamination, I wouldn't open ferment a Bock and the fermentation temperature would be low enough to keep the Krausen in check
I would be more concerned with your 72 deg
is that internal or room temp ? if its room temp its going to be much warmer in the fermenter
now that's a wheat yeast and not usually used in a Bock
not sure what your making but its not going to be a bock

 

[HighVoltageMan!]

Your beer will likely be fine since you caught it early. Not all yeasts do this, lager yeasts require less headspace. English and Kolsch strains will "puke" with regularity, especially when fermented warm. Next time you use that yeast, give yourself a little more room in the fermenter and maybe ferment a little cooler.

Good news is that it's a very healthy fermentation.

 

[Toddsgate]

I take the lid off my fermentor a lot especially when doing open style fermentation I even scoop off some braun hefe
believe me you are not going contaminate your beer unless your doing something like using a dirty scoop. The worry starts when the Krausen drops then there is a chance for contamination, I wouldn't open ferment a Bock and the fermentation temperature would be low enough to keep the Krausen in check
I would be more concerned with your 72 deg
is that internal or room temp ? if its room temp its going to be much warmer in the fermenter
now that's a wheat yeast and not usually used in a Bock
not sure what your making but its not going to be a bock

The bucket/wort temp is sustained at 72*F
I was curious about the flavor profile and also only had this yeast strain on hand at the time. Sure, I could've ordered other yeast strains, but I figured, What the heck! I suppose I'll find out soon enough.

I appreciate y'alls responses and will take all advice under advisement!

Todd

 

[Sandy Feet]

I had to look what that yeast was. Rule of thumb:
If a Hefe yeast or a Belgian yeast, always use a blowoff tube into a growler with sanitizer. I learned the hard way too.

 

[Donoroto]

I suppose I'll find out soon enough.

We learn by doing.

Props for taking a chance.

 

[Toddsgate]

We learn by doing.

Props for taking a chance.

I'm hoping this is not some type of foreshadowing an ominous message......

 

[Sandy Feet]

It is the yeast you used, especially at a higher temperature. The first time I used a Belgian yeast, it damn near blew the top off my Fermonster with a regular airlock. I'll use the airlock except for Belgians, Hefes, and Saisons.

 

[Craigerrr]

I think that a fermenter eruption is just one of those things that a homebrewer has to go through. The beer should be fine, just make sure you have more headspace in future,and or add temperature control to your fermenting process. The space may have been 72F, but the beer itself would be at least e few degrees warmer at peak fermentation.