beer brewing question?

I am brewing my first beer, a triple. After the first 24 hours fermentation is going like mad, which makes sense to me since there is a ton of sugar in there. This morning I woke up to find the plug and airlock blown off the bottle. I have no way of knowing how long ago this happened, it could have happened as much as 10 hours ago or as little as 10 minutes. My plan is to continue on and hope for the best, although I am expecting that it is ruined.

Does anyone have any thoughts or suggestions on this? Also, what could I do next time to prevent this from happening?

For what it's worth this was made from a kit using extract and very specific instructions.

3 Answers

    Lv 4
    10 years ago
    Favorite Answer

    that will happen sometimes. your best bet is to seal it back up and hope for the best.

    to prevent this in the future run a hose from your rubber stopper that holds your air lock to a bucket with sanitized water in it. this will act as your new air lock and any blow off will go into the bucket not out of the top of your air lock and all over your floor. it helps if the bucket is above the fermentor.

    Blow off happens every time you ferment, so either use the method described above or make it a half gallon short or buy bigger carboys.

    I have been brewing for a while and this method always works, I personally never use the air lock or carboy until the second fermentation stage, I always run a hose from first fermentor to a bucket of water. If you have any other brew related questions feel free to contact me.

  • Anonymous
    10 years ago

    Check the airlock. If there is gunk inside it, it got clogged. You need a larger fermenter or a smaller batch. Alternatively, you could make a blow-off valve with a large tube wedged into the mouth of a carboy and run into a container of water. (This won't work with a bucket.) You might also check the temperature. You might have been fermenting too warm.

    The good news is that fermentation creates a layer of carbon dioxide above a layer of foam, protecting the wort somewhat from oxygen and bacteria. You might be OK. If it is, hoist one for me.

  • Anonymous
    10 years ago

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    Source(s): Pakistanin
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