I'm sure you have learned this with hindsight but I wouldn't fill your carboys that full.
When I have a very full batch I sometimes will use a long hose into bucket of water airlock so that it's less messy if it bubbles over, but best to just not have it that full to begin with
I think that’s called a blowoff tube. I’ve used them before, especially when using a new yeast and I don’t know how aggressive it will be on that first night. Great idea. Anyone who has scraped wort off a ceiling should be using blowoff tubes for the rest of their lives 😁
I was just talking about water main blow off valves and I had to double take 😂 don't scroll while talking lol.
Always use a blowoff tube, there's basically no downside and it handles overfilled fermentors without issues.
overfilled fermentors
I'm team overfill-your-fermentors. More yield, less surface area for the crusty residue (and easier to reach). But yeah obviously always blowoff tube.
There are two groups of homebrewers: Those who have had to mop their ceiling, and those who will.
And those who use dead yeast.
I will join the choir of "Use a blowoff tube". At least for the first few days, until the yeast settles down. Then you can swap in the airlock.
Only reason I switch after the tube is the temp probe only fits with an airlock.
I used to brew once every week or two, and only had the one blowoff. New brew gets the blowoff, last brew gets an airlock.
I'm going to pretend OP took this like one minute after the previous post. They received the advice to gently rock the vessel, shook it vigorously like making a cocktail, and were then left with a thunderous bang covering the entire room
You would be wrong. This was taken at noon today, the previous was taken at like 9AM yesterday.
Ahh, it was meant as a joke, sorry! I appreciate you documenting the adventure
What's this.
Beer.
Nice. What kind.
Scottish.
This is the way
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
