Microphobik
Well-Known Member
- Joined
- Apr 15, 2013
- Messages
- 320
- Reaction score
- 18
Wow, so I just brewed my first beer in about 15 years. It was more or less Ed Wort's Haus pale ale, with Nottingham yeast. 24 hours after pitching I woke up to find the air lock blown off and sitting on the floor, a mountain of foam pouring out of the carboy. Never seen such an aggressive fermentation. I can't imagine this thing taking more than 3 or 4 days to ferment out. I'd be completely stoked we're it not for the exposure to air I got from the blown air lock.
How concerned should I be about infection? Is it likely that the aggressive CO2 production will save me from bacteria exposure or is there a good chance I'll have problems? No idea how long it was blown. Could have been 5 minutes or 5 hours. If I do have problem when is it likely off flavors and smells would arise. So far everything smells beautiful.
How concerned should I be about infection? Is it likely that the aggressive CO2 production will save me from bacteria exposure or is there a good chance I'll have problems? No idea how long it was blown. Could have been 5 minutes or 5 hours. If I do have problem when is it likely off flavors and smells would arise. So far everything smells beautiful.