Never made one before, hence the hesitation. I brewed a witbier (extract). OG 1.045 / FG 1.012 (no bubbles in two days during several 3min observations). 10 days of fermentation. On target for recipe. I bottled half and racked half to a carboy with 3# of apricot purée and a vial of white labs Brett-lambicus I haven't used Brett or fruit before. Should I spend time figuring out how to make a blowoff tube with things around the house? It started bubbling slowly almost instantly. Here's an attempt at a picture: http://i.imgur.com/a01Sk.jpg And another, taken recently (8h after the first photo)
I'm not familiar with brett fermentations but from looking at your pic I would get a blowoff on that post haste. It looks pretty full.
And while we're at it, is the larger fermenter (6.5gal?) finished. If so, you're oxidizing your beer and should figure out a way to package that soon.
Blowoff tube installed! Thanks for the help. I'll just need to pick up some new 1/2 tubing before next brew day. Don't want to contaminate future non-sours... The larger one was a freshly brewed IPA. It's about 2hrs old. I wrapped it up in a blanket while I was taking care of the blowoff tube. I'll post a pic tomorrow. I had thought the carboy I had was 5gal, but when I poured the 5gal in (that's all that was left of the 7gal initial.. biab. first try at it.), there was still that space. I figured it would be fine for primary/dry hopping due to the CO2 generated by the yeast (wyeast 1056? ... I made a starter for it as well.) After I bottle, I'll add some tape lines at 4, 5, and 6 gallons.
Good advice. I just hesitated because I haven't done one before and wasn't sure if I had the materials. Was kind-of hoping someone would post "Brett takes months, you'll never need a tube..." So I could rest easy. Then I saw the first post... Researched a little more... And realized how simple it would be.
For a secondary with brett you might not, but it possible with not much head space and if the ferementation kicks up a little. Also, you probably wouldn't only need it for a week at the most when the fermentation picks up again. I generally switch to an air lock after that. I would also not use that blow off tube for non brett/non sour beers if possible just to be safe.
If the larger carboy is at the end of primary fermentation then you do not need to be concerned about oxidation: “Headspace in primary fermentation is not that important since fermentation releases a lot of CO2 which, since CO2 is heavier than air, will displace any air in the headspace.” Cheers!
Here's the tube I installed last night... Both are happily bubbling along. Doesn't appear that the tube was needed... yet.
