carpecerveza
New Member
Hi all-
Relatively new to brewing, I just brewed my 10th batch (an Oatmeal Stout) yesterday. Doing partial mashes at this point. This morning the lid blew off my fermenter, and the last two beers would have done the same had I not pulled the cap off the airlock and just kept soaking up all the bubbles before they hit the floor. I am using a 6.5 gallon plastic fermenter and brewing 5 gallon batches. I have been using smack-pac's (Wyeast) and letting them swell before pitching into yeast around 80 degrees. Is there any way to contain this crazy uber-fermentation?
Thanks for any insight you can offer...
Relatively new to brewing, I just brewed my 10th batch (an Oatmeal Stout) yesterday. Doing partial mashes at this point. This morning the lid blew off my fermenter, and the last two beers would have done the same had I not pulled the cap off the airlock and just kept soaking up all the bubbles before they hit the floor. I am using a 6.5 gallon plastic fermenter and brewing 5 gallon batches. I have been using smack-pac's (Wyeast) and letting them swell before pitching into yeast around 80 degrees. Is there any way to contain this crazy uber-fermentation?
Thanks for any insight you can offer...