This time its different...

[Hoythews71]

Ok, so I've only done a few batches so far, and I know better, but I got impatient and pitched the yeast at 85* F. Rookie move, but it was getting late, and it didnt cross my mind to let it sit until morning.

Brewed an Amber Ale (Midwest Supplies Autumn Amber Ale extract kit), used White Labs WL001 yeast. I also added 1.5 lbs. of unpasteurized honey at 30 minutes into the boil, and another 1 lb. with 10 minutes remaining. OG was 1.048 at 85*F, so Im assuming its going to finish right around 5.5%...rough guess of course.

The fermentation has been RIDICULOUS! Ive blown the airlock off 3 times already in 3 days while I was at work, and the yeast cake forming at the top is starting to bulge the lid of the fermenting bucket out. So, my questions are...

1. Is this normal? Never seen this before, but then again, Ive only brewed a handful of times.
2. What causes this? I was assuming it was the excess sugar in the honey.
3. What are the chances my brew is going to be bad because of not having an airlock on for a few hours?
4. What can I do to "control" this?

Appreciate the help on this one guys! Still learning!

[iluvclacker]

1.) It's not too uncommon to have a fermentation that vigorous. For me, it's been a result of a big active starter. My last batch was a 1.055 IPA that had a serious amount of yeast pushing into the airlock and even blowing off the cap from the other end portion of the carboy cap.

2.) in your case, I imagine the vigorousness of the ferment has been due to the high pitching temp. Did you just pitch one vial? If so, I guess the temp has really got that thing rocking and I would be surprised if the fermentation lasts much longer. As to the honey, the sugar content should be taken into account in your OG if you took the reading after the boil or running off into your fermentor. The honey is likely more fermentable but all the same 1.048 wort is only a 1.048 wort.

3.) I wouldn't worry too much about not having the airlock on for a few hours at a time. If the fermentation was vigorous enough to blowoff the airlock then their should be enough CO2 releasing to keep away any yeast or bacteria.

4.) The best thing to do with a fermentation this active is take off the airlock and use a blowoff tube. Just push one end of a sanitized tube into the hole in the lid for the airlock and put the other end in a bucket full of sanitized water. I've done this multiple times with great success.

Overall, your beer will not be what you're looking for but probably drinkable. Just be prepared for some fusel alcohols (solvent-like flavors) and some serous ester production. Hopefully it turns out alright and you get to enjoy some drinkable amber in the next few weeks!

[gwk453]

Well, humm, using the yeast 12 degrees over the recommended range is "yeast on steroids". You don't mention whether or not the beer did cool or was maintained @85 degrees. It a blow out ferment! There is so much co2 being produced you don't need to worry about your beer being ruined. I use starters and blowout hoses on all ales, Just a regular 3 pc plastic bubbler, remove the top and center pipe cover, slide a tight fitting hose 3/8 id over the center pipe and stick the end into a bucket of water.

The temp was most of the problem. Overfilling or crowding the neck of the carboy with too much wort can be a problem too! The strong violent ferment is fine, and is common with a strong vital strarter. Just get to the proper temp range for the yeast your using so you don't get off flavors. The blowout also removes hops, too, so you can compensate by increasing your late aroma hop additions if you anticipate a blowout!

[Hoythews71]

Thanks for the advice! Ive heard of a blow out tube before, but I didnt know what it was until now. Sounds like it might be worth it to use one in the future. BTW, This is all happening is a 6.5 gallon bucket...not even into a carboy yet.

And yes, the beer did cool to 65*, which it right around where I usually try to pitch at and maintain throughout fermentation.

[Petedadink]

Being sort of a simple person this is my interpretation .
Imagine being put in a small hot room with tons of food and a lot of gassy people with a small hole for ventilation . Chances are you won't be happy and anything left behind wont be in the best shape .
Overall the beer will be ok . I use foil on my carboys and a tub underneath and it seems to do fine . It's also a good thing pressure didn't build ending with yeast on the ceiling .

[brewinhard]

The easiest solution with the least amount of work (of which I am a true fan) is to purchase some ferm-cap S foam inhibitor. It only costs a few bucks and I have had my last vial for over 1.5 years and use it ALL the time. A few drops in the fermenter will easily control any crazy krausen from foaming up out of your fermenters. It does not impair any head retention in future brews or the reuse of yeast for future brews either. It can also be used to stop boilovers in the kettle and for yeast starters threatening to boil over. A serious must have for the avid brewer.

[iluvclacker]

The easiest solution with the least amount of work (of which I am a true fan) is to purchase some ferm-cap S foam inhibitor. It only costs a few bucks and I have had my last vial for over 1.5 years and use it ALL the time. A few drops in the fermenter will easily control any crazy krausen from foaming up out of your fermenters. It does not impair any head retention in future brews or the reuse of yeast for future brews either. It can also be used to stop boilovers in the kettle and for yeast starters threatening to boil over. A serious must have for the avid brewer.

For some unknown reason, I just don't trust that product. There's no logical reason for my distrust, it's just something about not getting that big boil over or foam build up in the fermentor that seems unnatural and, therefore, detrimental. I need to get over it and just start using the bottle of it I have in the fridge. Gotta start trusting the head over the gut...even though the gut is markedly bigger than the head.

[alan_marks]

The easiest solution with the least amount of work (of which I am a true fan) is to purchase some ferm-cap S foam inhibitor. It only costs a few bucks and I have had my last vial for over 1.5 years and use it ALL the time. A few drops in the fermenter will easily control any crazy krausen from foaming up out of your fermenters. It does not impair any head retention in future brews or the reuse of yeast for future brews either. It can also be used to stop boilovers in the kettle and for yeast starters threatening to boil over. A serious must have for the avid brewer.

For some unknown reason, I just don't trust that product. There's no logical reason for my distrust, it's just something about not getting that big boil over or foam build up in the fermentor that seems unnatural and, therefore, detrimental. I need to get over it and just start using the bottle of it I have in the fridge. Gotta start trusting the head over the gut...even though the gut is markedly bigger than the head.

Dude, get over it!
Fermcap-S, the S is for simethicone, the same stuff in Maalox to stop you from getting gas!
Trust us, it works! Right now I'm doing 2L starters and partial boils on my kitchen stove, with out this I'd be screwed. Add 2 drops per gallon in your fermenter and you'll wish you always used it. I'm about to bottle an honey ESB and without this I'd have spew all over the basement floor.

All it does is prevent the surface tension that causes bubbles in the first place. After packaging, it claims to increase head retention. This stuff definitely works for me!