BornOnFlagDay
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--Glanced through the FAQs and didn't see anyone else with this query--
We did our first boil last night. I noticed this morning that the airlock had popped off the plastic carboy and some foam overflowed a little. We just sanitized another bung and hose to set up a blow-off deal. I was wondering what could have caused this.
There was a reasonable amount of space left in the carboy, so I don't think we used too much water. However, I did airlock the carboy before I carried it (gently) downstairs to sit in the dark, not after like Palmer says. Could that jostling create enough pressure to shoot off the air lock?
I assume we still have fermentation since it is bubbling consistently, but will the exposure to oxygen overnight kill the batch or mess with taste at all?
We did our first boil last night. I noticed this morning that the airlock had popped off the plastic carboy and some foam overflowed a little. We just sanitized another bung and hose to set up a blow-off deal. I was wondering what could have caused this.
There was a reasonable amount of space left in the carboy, so I don't think we used too much water. However, I did airlock the carboy before I carried it (gently) downstairs to sit in the dark, not after like Palmer says. Could that jostling create enough pressure to shoot off the air lock?
I assume we still have fermentation since it is bubbling consistently, but will the exposure to oxygen overnight kill the batch or mess with taste at all?