I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind?
I have a 5 gallong batch brewing in a carboy right now, and it fermented and foamed up for like a day and then it settle and is producing rings around the top of the carboy. It makes me thing there's a bacterial infection. Is that the case or have you not experienced a bacterial infection in a homebrew?
I've yet to have that problem, but I haven't made any really high gravity beers so far (high gravity meads, for sure, but even then I haven't had an explosion ... thankfully).
Fast fermentation does NOT mean a "smoother beer". When fermentation is too hot / O2 rich / over-pitched the yeast creates much more byproduct like dms, diacytel etc... And doesn't have time to "clean up" after itself. If anything, you should pitch the right amount of yeast at the lower end of your fermentation spectrum and slowly let it raise to the top. This will ensure a good clean-up from the yeast.
You should really control your fermentation temps at all times. You've got a hot ferment going on right there which is why it exploded and hit the ceiling. Start controlling your temps and you'll see an improvement in your beer.
Ha! Been there! I brew in Sanke kegs with the tops plasma-cut out. Faster the fermentation the cleaner the yeast profile. Only beers I want a slower fermentation are the heavy Belgians, to get that bubble gum profile.
use a primary next time, from experience the plastic lid will start bending outward and before there is enough pressure to blow the airlock off the lid it self will let some air out. also try to put the overflow whose near the water surface this way less pressure is required to push the water out the whose before the air comes out
Oh no! Nicholas Cage's beer is freaking out!
crapspray 10 months ago 5
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I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
makemebreakme 1 year ago
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I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
makemebreakme 1 year ago
This has been flagged as spam show
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
makemebreakme 1 year ago
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
makemebreakme 1 year ago
This has been flagged as spam show
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind
makemebreakme 1 year ago
I have 5 gallons formenting right now and it looked like the videos for the first two days with the foaming and that, but now it's subsized and there's little dots on top of the brew and it's producing rings around where the beer foam was. Is that normal or is there a bacterial infection of some kind?
makemebreakme 1 year ago
I have a 5 gallong batch brewing in a carboy right now, and it fermented and foamed up for like a day and then it settle and is producing rings around the top of the carboy. It makes me thing there's a bacterial infection. Is that the case or have you not experienced a bacterial infection in a homebrew?
makemebreakme 1 year ago
I've yet to have that problem, but I haven't made any really high gravity beers so far (high gravity meads, for sure, but even then I haven't had an explosion ... thankfully).
ctalbot2008 1 year ago
Fast fermentation does NOT mean a "smoother beer". When fermentation is too hot / O2 rich / over-pitched the yeast creates much more byproduct like dms, diacytel etc... And doesn't have time to "clean up" after itself. If anything, you should pitch the right amount of yeast at the lower end of your fermentation spectrum and slowly let it raise to the top. This will ensure a good clean-up from the yeast.
montycone 1 year ago
You should really control your fermentation temps at all times. You've got a hot ferment going on right there which is why it exploded and hit the ceiling. Start controlling your temps and you'll see an improvement in your beer.
bluemystic7501 1 year ago
haha! i learned about the blow off method after my first 12% dipa exploded all over my laundry room. that freakin sucks!!!
boogie1904 2 years ago
around :42, dude that's not the roof.
It's the CEILING.
mysitupon 2 years ago 12
was that a 6.5 gallon carboy or a 5?
dinkydao 2 years ago
Ha! Been there! I brew in Sanke kegs with the tops plasma-cut out. Faster the fermentation the cleaner the yeast profile. Only beers I want a slower fermentation are the heavy Belgians, to get that bubble gum profile.
oconnaugh 2 years ago
use a primary next time, from experience the plastic lid will start bending outward and before there is enough pressure to blow the airlock off the lid it self will let some air out. also try to put the overflow whose near the water surface this way less pressure is required to push the water out the whose before the air comes out
Evstakiev 2 years ago
What kind of yeast did you use? I get violent fermentations with WLP001.
SaintTaris 4 years ago
Yea, it was 001. Never used it before. I made a huge starter a week before pitching though.
homebrewchatter 4 years ago