Hey guys, this is the first time I had a huge blow off form fermentation. The picture is a stout I brewed. I used Wyeast Irish Ale Yeast and it went nuts.
My question is this. Now that it has been about a week and a half and fermentation has slowed do I need to change the blow off line to say an air lock? Is all the blow off putting my beer in danger of contamination?
Thanks!!!!
My question is this. Now that it has been about a week and a half and fermentation has slowed do I need to change the blow off line to say an air lock? Is all the blow off putting my beer in danger of contamination?
Thanks!!!!