Living Room Volcano: Brewing Beer

[Odqvist89]

This is what happens with too little head space.

[MrWolfboy234]

the froth coming out of the beer bottle remind me of somthing else coming out of somthing else

[kamesenLBC]

You should never fill carboys into the neck of the bottle. It will almost surely result in a spill unless you have a blowoff tube.

[sadeghsafari100]

thumb nail is like erected dick..!!

[deektedrgg]

@sadeghsafari100 Whatever makes your beer bottle pop, mate.

[paintballingguy]

remove the airlock, it might blow.. replace it with a blow off.

[skatekai]

Am I the only one thinking it looks like a penis?

[Hembryggning]

@skatekai If the penis has syphilis! xD

[ghostofgar]

looks like something out of a hentai clip o 0

[MrBrisk1]

I've seen bigger blowoff with one and a half gallons of head space. Rig up a blowoff tube unless you like cleaning that stuff up.

[crazedxfighter]

song!?

[Hembryggning]

@crazedxfighter Johann Sebastian Bach ftw!

[visduke]

Use a blow off tube, exchange it for an airlock after it calms down, problem solved,

[ChemicalMikeUK]

i like happy endings :)

[biotekagr]

wtf

[0100110101001011]

happened to me twice but it still turned out good. gotta use a bucket thats got 1 - 1.5 gallon extra space. and use a blowout tube just in case. my airlock once blew off and hit the ceiling

[texasfran]

if you filimed it right we might be abel to see what the hell was going on there. close up tilted camara why do people even post this s.h.i.t

[fatsachs]

If this is primary it doesn't look like an over-active fermentation to me, looks like you left it no room for the Krausen to rise. Brew and learn, no worries.

[bjcpc0337]

@fatsachs

+1, needs more space, otherwise looks kind of normal for an active fermentation. If you had a big blowoff tube and a good size tub. still be an impressive sight.. Ethans83 kind of right about bacteria is not washed out necessarily during fermentation, but the harmful comment is pretty far off. Drink enough alcohol that is very well made and you can get harmed, if you brew is nasty, then don't drink it. Sounds like a little Carrie Nations thinking. This is not a problem clip

[beans29emmure]

its a dick cumming

[DoubleAgentBrasco]

I know all about it my fellow brewing brother.

I got a similar vid.

[vannoah]

lol Looks like a Penis!

[TheBeebopper]

Of course it tasted good, you purged the gunge which contains gum and heavy metals which would otherwise be absorbed into the ferment as the acidity increased.

[onlywhenpissed]

beer gets you pissed so who cares?

[jabeoo1]

Nice I just came on for some tips about what's going on under my stairs and found this video. LOL my first batch is in process, not sure this clip helps me much :)

[themadscientest]

yeast ya gotta love them there the pirfict dude they eat and belch and multiply and thats it

[mkjredemption]

Blow off tubes work wonders

[thebigventure]

looks like a kick ass bottle

[DocBrewster]

So thats how cave stalagmites are made !!!

[ozzyslasher1970]

hot video looked cool to watch but i'm sure the clean up was not so cool.

[kyral210]

Didn't leave enough room at the top of the fermenter to accomodate the foam. Always try and leave more than you think, even if that means less beer being brewed.

[bigybigbigy]

The higher the starting SG the more sugar in the mix and it's the sugar that turns to alcohol (the yeast eats the sugar and craps alcohol, handy eh?)

[inthehumidor]

I ferment in 3 - 5 gallon carboys all the time. I just use a blowoff tube everytime.

[liljonfunk]

Now that was phallic

[grappold]

Been there, done that!

Never had it blow out and hit the ceiling, though.

[aekdbbop]

fermcap is the foam control agent i think.. or just try a blowoff tube..

[geonerd]

Blowing off the krausen isn't a bad idea. It takes some of the bitter flavors and head-killing oils with it. FWIW, I always add another 1/2 gallon to my mix so that most of the froth gets launched down the tube.

[kjpomeroy]

Been there, done that.  Nice video.

[DoubleAgentBrasco]

Same thing happend to me, only the airlock blew off mad a huge mess and I got it on video.

[KJoe666]

Thus the introduction of bacteria cells to your beer.

[piccanninni]

"Thus the introduction of bacteria cells to your beer." Nope, CO2 pressure keeps the nasties out.

[roxtar10870]

The alcohol present in the beer would almost immediately kill any bacteria that got into the beer. It might make it taste a little funky, but nothing that can make oyu sick will survive in there.

[kyral210]

Depends on how much alcohol. These things happen during the early stages of brewing where the alcohol content is still very low.

[ethans83]

@roxtar10870 That's not true at all. There isn't enough alcohol in beer during krausen to kill 90% of airborne pathogens. Even once the beer is completely fermented out at, say 6%ABV, there's still residual sugars and nutrients for wild yeast and bacteria. Why do you think you have to sanitize bottles/kegs before bottling/kegging? And yes, there are strains of harmful bacteria that can survive in fully fermented beer, infect it, and harm you if you drink enough of it. Brewing microbio 101.

[samljer]

Ive been trying to educate youtubers for a year now. they never want to listen and learn.

[bluemystic7501]

@ethans83

No know pathogens can live in beer. Period.

[ethans83]

@bluemystic7501 Perhaps "pathogens" was

the wrong term to use. "Nasties," or bacteria

and wild yeast are what I'm talking about, and yes,

there are strains that can make you sick. We're

not talking about TB or anything, but

organisms that can upset your stomach etc.

[bluemystic7501]

@ethans83

Sour beers are a trademark of the Flanders region in Belgium. I've had more than my fair share of wild beers where 'nasties' and bacteria were purposely added and none will make you sick; period. However, not all 'nasties' produce a palatable product and the only way someone would get physically sick is from the alcohol.

[ethans83]

@bluemystic7501 I'm well aware of "spontaneous" fermentation with bacteria cultures and brettanomyces yeasts etc. Not all "nasties" are the "desired" ones for such styles. There are wild yeasts and airborne bacteria varying from region to region, and not all of them are beneficial, nor completely safe. I've drank my fair share of commercial and my own home brewed Lambics and never got sock either, but that's because the "spontaneous" fermentation is a controlled culture, despite the name.

[bluemystic7502]

@ethans83

I dont know what else to tell you. No known nasties that can harm us can live in an environment with an acidic pH and alcohol, which is beer. That fact is well documented.

[ethans83]

@bluemystic7502 I think you're under the impression that I'm saying the bacteria are harmful in of themselves, but it's the effect of the extremely high culture in your digestive tract that throws off your natural bacteria. That's what can give you stomach or digestive problems, in high enough quantities. Same thing goes for yeast, which can throw off that delicate balance for women.  This, also, is well documented. We might be talking apples and oranges here??

[bluemystic7501]

@ethans83

I was just commenting on your original post where you mentioned pathogens and the fact beer can harm you. Im sure on an individual basis; some might find the acidity of a Gueuze sickening after enough of them. But that doesnt mean that its harmful to the body, which is the only point I wanted to clarify.

[ethans83]

@bluemystic7501 I'm not talking about the acidity, but the effect of too much of certain kinds of bacteria and fungi. Beer spoiled with the right kinds can cause diarrhea and/or stomach aches. I'm not talking about getting killed or anything, just harmful/unwanted effects. And, yes, "pathogen" was the wrong term to use, as I was just using that term in an incorrect general sense to describe all "nasty" bacteria and fungi. Not TB or strep or anything.

[bluemystic7501]

@ethans83

An incredibly high percentage of commercial beers are filtered and force-carbonated. Those that arent force carbonated are still filtered or lagered for clarity, and re-yeasted at bottling. The amount of yeast needed to carbonate a bottle amounts to a light dusting at the bottom of the bottle, hardly enough for anyone to get sick. If there was a true danger presented from the minuscule amount of yeast or bacteria, the bottle would be labeled so.

[bluemystic7501]

@ethans83

Id also like to add that yeast is full of B-vitamins which aid in the recovery from a hangover. Speaking of vitamins, stores like GNC actually sell Brewers Yeast in capsule form because its GOOD for you. Sorry, but beer/yeast/brett/pedeo/lacto will not make you sick, but the alcohol can.

[ethans83]

@bluemystic7501 What are you talking

about!? I know brewer's yeast is good

for you, but we're not talking about brewer's

yeast! Where have you been? You're just

not getting what I'm saying, and it seems

you're stuck on your incorrect assumptions.

[ethans83]

@bluemystic7501 This is about home brews, badly infected ones.

Bacteria and fungi not natural to our digestive

tract. Diarrhea, stomach aches, imbalance

of natural digestive cultures etc. Not

commercial brewer's yeast. I never said

brewer's yeast was bad for you. Where'd

you get that from?!

[TheBrianshirley]

@ethans83 NO there is nothing that can harm humans, the worst thing that can happen to your beer is a little bit of acetic acid bacteria. even then its not a wast , at least you will have some malt vinegar!

[im1dermike]

Use a blow-off tube. I've never even considered using an air lock for (primary) fermentation.

[consumes]

not enough headspace .... also check a product called foam control .. it will keep you from wasting beer, making a mess or having a explosion of glass and beer (huge mess)

[andrewt248]

For sure. Using a fermenter with a gallon or a gallon and a half more space than your total batch of wort should do the trick. Point being, don't ferment (primary) in a 5 gallon carboy!