HELP - vigorous foam, popping lid~~

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HI, If anyone has any words of advice for me., they would greatly be
appreciated:

I am trying to make a weizenbock beer. 2 cans of wheat extract (barley mix),
a bag of powdered wheat, steeped grains, etc. and German weizen yeast.
Anyway, I pitched it last night, and by 4 pm today the air lock was full of
beer. (I use the 5 gallon bucket system). It got worse from there. Foam out
the top, etc. I moved it to the sink, and stuck a hose through the opening
and into a dish of water. Then sometime after 9 (while away from home for an
hour or so), the lid popped off the bucket. I replaced it and it did it
again within 5 minutes. I have it off as of now, just sitting loose on top
and hoping for no contamination.

I understand that the temp in the house may be to blame, but I don't think
its that bad.

Please tell me there is hope for this. It is my favorite kind of beer (like
Aventinus), and I sunk a lot of $ in the supplies.

thanks in advance

--
jack



Re: HELP - vigorous foam, popping lid~~
wrote:

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You should not panic. Although brewing at hot temperatures is a risky
job there is no indication whatsoever that your beer has been
contaminated. At least: not yet! It looks to me as if this is not the
case either since the fermentation is still vigorous enough. A
vigorous fermentation is quite normal at hot temperatures and it does
not tell anything about the level of infection which might be in your
beer yet. On the contrary: if your beer had been infected from the
start then usually the fermentation is less vigorous. But: it may
already be in there and then you will see a progressive influence from
the infection at the end of the fermentation and when the beer is in
the secondary. Any experienced homebrewer may identify a bad
fermentation already before this fermentation is over by tasting the
wort but therefore you need some experience indeed.
Anyway, should you want good beer then from now be alert though. Don't
leave your beer in the primary when the fermentation is over. From the
moment that the last bubble passed the air lock then react as soon as
possible and transfer everything into the secondary. When is it over,
that fermentation? My rule of thumb is: as soon as there are no more
bubbles leaving the air lock in a time interval of about five minutes.
This point may be achieved very soon. In summer the fermentation can
be over after a couple of days yet, so watch your step. And as soon as
the wort is in the secondary cool it down to 4 .. 6 C.
You shouldn't keep on this style of brewing the whole year long. In
the nothern hemisphere you may relax what about cooling from October
to May but when the hot days are there then homebrewing is rather
risky.

Regards

Norbert (from Flanders, Belgium)

Re: HELP - vigorous foam, popping lid~~
thanks for your help, I appreciate it.
I thought you would answer this, since I saw all your help with the infected
stem beer thread.

I'll move it to secondary as soon as I see it's done...
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Re: HELP - vigorous foam, popping lid~~

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You had a very active fermentation which is good.  The problem is that your
fermenter is too small.  Give it another day with the lid off to let the
bulk of the fermentation finish.  Re-sanitize and replace it, and you should
be golden.  There will still be enough CO2 production to keep any nasties
out.

I'd look into getting a larger fermenter.  I use a 7-gallon carboy and
haven't had a problem with over-flowing in a long time.



Re: HELP - vigorous foam, popping lid~~
thanks! I think it has settled a bit, though it is still bubbling. just not
as vigorous.
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Re: HELP - vigorous foam, popping lid~~
Yes, I have a word of advice, ( seven words, actually) Relax, Don't Worry,
Have a Home Brew.
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Re: HELP - vigorous foam, popping lid~~

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There is hope, because this is normal when the ferment first starts.

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