Poll: using a blow off tube

[Brew Cat]

I haven't used a or needed a blow off tube since before I had temperature control
I usually pitch around 70 degrees then lower the temperature for a slow and steady fermentation
I noticed many of you use one
Just wondering

 

[Mike at Bay]

I haven't used a or needed a blow off tube since before I had temperature control
I usually pitch around 70 degrees then lower the temperature for a slow and steady fermentation
I noticed many of you use one
Just wondering

I agree. I have not used one in years. Just decided to use one today in the event this yeast nutrient (see other post) tries to make a beer volcano.

 

[J A]

All my fermenters are stainless unitanks and have blow-off tubes built in to the plumbing. On the occasions when I want to do a quickie batch in a carboy, I might use an airlock if it's handy but I keep blowoff tubes that fit the neck of the jug for some yeasts or beers. If it's a big beer or a Belgian yeast, I expect a lot of activity and krausen so I'm happy to make use of the tube.

 

[Ozarks Mountain Brewery]

I use a tube for everything big or small into a jar of starsans

 

[Josh Hughes]

I never have. But I rarely have a batch anywhere near the top of a fermenter

 

[Megary]

Sometimes.
My fermenter does not have a lot of headspace, so if I’m using an aggressive yeast or making a high gravity beer, I’ll use a blowoff. English yeasts never reach the top of my fermenter. If I’m unsure, then I see no reason to risk it. All you need is one mess to clean and that’s that!

 

[Donoroto]

I have not used anything but a blowoff tube in years.

 

[Zambi]

Sometimes, esp using Belgian yeasts.
And depending on the fridge (inside space) I use for temp control. The airlock of my speidel is huge

 

[Sandy Feet]

Belgians and Hefes need one. I also use one with a Saison. Most other things, no .

 

[Bigbre04]

my tanks are different obviously. but i always use a blowoff for atleast the first 24 hours. it helps reduce the initial stress on the yeast and allows for faster fermentation starts compared to spunding.

if i am fermenting a lager i run a spunding valve and a blow off. everything else gets a blow off until the final few percent attenuation where i may cap it if i am not reopening the tank(for dryhop or tossing fruit).

once i am changing temps i generally put the pressure up to 5psi if i am cooling the tank and will open it to dryhop or if i am crashing from fermenation temp i will put it up to 15-17 psi.

 

[Shady Lane Brewing]

Always.