So I have done my first all grain brew, once in my carboy, it was not only active yeast, it literally blew my stopper and bubbler clear off! I clean the bubbler and all but it is close to happening again. Any suggestions would be appreciated. FYI, if not obvious, I am a novice brewer with a few successful extract batches under my belt.
From John Palmer : Airlocks vs. Blowoffs The decision to use an airlock or blowoff hose is determined by headspace. Usually the buckets and large carboys have enough headspace (at least 3 inches) that the foam does not enter the airlock. If the fermentation is so vigorous that the foam pops the airlock out of the lid, just rinse it out with sanitizer solution and wipe off the lid before replacing it. Contamination is not a big problem during the primary phase. With so much coming out of the fermenter, not much gets in. If the fermentation keeps filling the airlock with crud and popping it out, there is an alternative. The alternative is called a blowoff hose and it allows foam and hop remnants to be carried out of the fermenter. A blowoff is a necessity if you are using a 5 gallon carboy as your main fermenter. Get a 1 inch diameter plastic hose and fit this snugly inside the mouth in the carboy or enlarge the hole in the bucket lid if necessary. Run the hose down the side and submerge the end in a bucket of sanitizer/water. It is important to use a large diameter hose to prevent clogging. If the tube gets clogged, the fermenter can get pressurized and blow goo all over the ceiling, or worse - burst.
Another FYI I am brewing pale ale with wyeast 1272, apparently the yeast is on steroids. My air temp is 69 f
69F ambient is a bit warm. Your wort will be several degrees warmer and is at least part of the reason for the blowoff you're getting. Other contributors could be not having enough headspace in your fermenter and having a high-ish gravity wort.
I agree with both of the above posts. Fundamentals: fermentation temperature, yeast pitching temperature, pitching rate, full boils, fast cooling (i.e. wort chiller, possibly with pre-chiller if your tap water is warm, like mine), sanitation, KISS methodology. Get a blowoff tube going and try to get that ambient room temperature for your bucket down to about 62-64. Search swamp cooler. Plan to get a fermentation chamber in the future (read: freezer with controller).
I use White Labs WLP001 for a lot of pale ales and even when I ferment in the low 60's, I need a blow off. Par for the course. Even a simple foam lined box will go a long way towards controlling your Fermentation temp. Lots of cheap options in that arena. I use a box that is designed to ship drugs. It will hold a steady temp in the high 30's on up to ale temps (with sufficient ice packs of course) for 24-48 hours depending on ambient temps. You can go as cheap or as expensive as your budget will allow, but make no bones about it. Fermentation temp control is one of the keys to better beer. Just one mind you.
If you're regularly getting blowoff with low/mid gravity ales at low temps, I'd bet a dollar you ferment in a 6 gallon better bottle, which has 1/2 gallon less headspace than a glass carboy or an ale pail.
Close... I ferment in a 3 gallon better bottle and I typically have a 1/2 to 3/4 gallon headspace, Depending on the recipe. Most of the time with most yeast strains, I'm OK with an airlock, but the WLP001 seems to love the blow off.
I am going to a blow off, and will work on the temp. Thanks for the advice. I brewed 5 gallons in a 10 gallon system, I figured mistakes along the was my issue but we shall see!!!
