Krausen blew the airlock

Toddsgate

Toddsgate

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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

Bock to the Top 6-15-26 medium.jpeg
 
Not enough head space. My 7g fermenter never gets more than 5g.

Won't hurt anything, just put a clean air lock back in
 
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.
 
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.
 
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
 
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.
 
Brew Cat said:
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
Click to expand...
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
 
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.
 
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.
 
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.
 
I push the limits by putting 5.5 gallons in six gallon containers, but I usually use a blow-off tube when tempting fate of a major mess. Just remember to use a blow-off container large enough for water to cover the hose, and room for any overflow. A tapered pen body made a nice transition from the bucket grommet to the hose. I'm just a hobby brewer and not all that fancy.
 
Let me add that I put my ferment container in a plastic wash pan so I can add ice packs during the first few days when the brew is trying to heat up. I cover the top of the wash pan with a towel to hold in the cool and change out the ice packs every 12 hours. Usually the brew stays around 66-68 F. Yeast like Safale 04 are quick, and can generate a surprising amount of heat. Again, hobby brewer and not all that fancy.
 
Daniel Parshley said:
I push the limits by putting 5.5 gallons in six gallon containers, but I usually use a blow-off tube when tempting fate of a major mess. Just remember to use a blow-off container large enough for water to cover the hose, and room for any overflow. A tapered pen body made a nice transition from the bucket grommet to the hose. I'm just a hobby brewer and not all that fancy.
Click to expand...
a tapered pen body is really restrictive
pull the grommet and just shove a 1/2" tube in the bucket lid or easier yet get this
https://homebrewing.org/products/7-...roductListing&utm_term=nonbrand&utm_campaign={campaign}&gad_source=1&gad_campaignid=164128793&gbraid=0AAAAADwqI_8eTCYHm9p5uaxuLzPJO2nf4&gclid=Cj0KCQjw9ZLSBhCcARIsAEhGKgP2q_RgtC9DCKgoyOarmL520fpKOevePPtHumjrvu6NX8Qrk6oYQ6MaAu_xEALw_wcB
 
Brew Cat said:
a tapered pen body is really restrictive
pull the grommet and just shove a 1/2" tube in the bucket lid or easier yet get this
https://homebrewing.org/products/7-...roductListing&utm_term=nonbrand&utm_campaign={campaign}&gad_source=1&gad_campaignid=164128793&gbraid=0AAAAADwqI_8eTCYHm9p5uaxuLzPJO2nf4&gclid=Cj0KCQjw9ZLSBhCcARIsAEhGKgP2q_RgtC9DCKgoyOarmL520fpKOevePPtHumjrvu6NX8Qrk6oYQ6MaAu_xEALw_wcB
Click to expand...
I took gardening shears and nipped off the tip. Nothing fancy going on here and it kept the show moving forward. Didn't think to pull the grommet and shove in the hose. That would have been to easy.
 
My brew store has a 1" tube that has a fitting that will connect to the Fermonster top. It wasn't that expensive. The other end goes into a growler with sanitizer.
 
Sandy Feet said:
My brew store has a 1" tube that has a fitting that will connect to the Fermonster top. It wasn't that expensive. The other end goes into a growler with sanitizer.
Click to expand...
What purpose is a 1" tube choked down to a 3/8 grommet if that's what you mean
Drill a 7/8" hole for a stopper and air lock or a 1" blow off and you use the grommet hole for your thermal well
I use a spring loaded bottle wand through the grommet and drop the inkbird probe down there
 
Nothing is choked down on it including the growler. I do have a big hole in the stopper. It came that way.
 
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