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Need Recipe.........winner gets some
I dont quite understand why this batch is ruined? You may have lost a little volume, but exposed beer overnight is not the end of the world. A blowoff tube would probably be a good idea, but even just sanitized foil is OK for the rest of your violent ferm. Within a couple days when it dies down, then put your airlock back on. The batch should be fine though. Taste it.
Let it ride. Even if you tasted it now I think it would be too soon to know if it was ruined or not.
I add my Fermcap to the kettle just as my wort is starting to boil and usually that's all I need.
I just though exposed openy to room air usually results in spoiled beer. maybe not. Fermentation has slowed so will check flavor when I transfer to secondary in a week. thanks for the replys.
DC
Hey, SafAle S-04 is one of the fastest on the git go out there.
Blow off tube mandatory, over 1.050.
It'll be fine. RDWHAHB
If it makes any difference, I'll forgo my sixpack, due to the blowoff.
Brewski wrote:
Hey, SafAle S-04 is one of the fastest on the git go out there.
Blow off tube mandatory, over 1.050.
It'll be fine. RDWHAHB
If it makes any difference, I'll forgo my sixpack, due to the blowoff.
No, you're getting some but I want to be sure it's good. I put level at 5.5 gallons in a 6 gallon carboy. Did the same for a stout I made and didn't have a problem with it. So going down to 4 gallons from now on. I'll be making a Dunkleweizen today or tomorrow:
recipe:
3 pds wheat DME
.25 pds 40L Crystal
.25 pds caraf special type 1
.5 pds munich
.5 pds wheat malt
.25 pds sugar
.4 oz mt hood hops
WLP 300 yeast
1.050
1.012
14 IBU
Wanted hallerteau hops but they wanted 8 bucks for an ounce. No way.
mt hood is a replacement on charts.
Also wanted type 2 caraf but they didn't have it.
recipe didn't call for additional wheat malt but the DME was only 55% wheat so I added the extra wheat.don't know if it will make a difference.
recipe is for 3 gallons. never had a dunkle before.
DC
Hey Deafcone. Your beer should be fine. It was fermenting the whole time the airlock was off, producing plenty of CO2, which is heavier than air. Wine is done in open primaries all the time. Till the fermentation is close to stopping, wine will stay in an open fermenter. Some wine makers don't transfered to glass with an airlock till the SG is below 1.000 Your beer will just be a little short of volume, but should suffer no ill effects from being open overnight. Besides, you probably needed to clean the fridge anyway, right?
Speaking of abrupt fermentation, I started an AG oatmeal stout yesterday, and put it on a yeastcake of Safeale 04 at about 2 PM. I forgot to pull my starting SG, and didn't measure it till last night at 10 PM, when it measured 1.040. My target was 1.056 and I figured my efficiency was way off, till I measured the SG again this morning at 7 AM. It measured 1.010 I frankly couldn't believe it. Even more astonishing, I had no blow off at all. I did use a 1" blow-off tube, as I had an explosion from this yeast last batch and didn't want to scrub down the bathroom again... But no blow-off and an almost complete fermentation in under 24 hours. Glad it was cool, or I would wonder about the off flavors. The temp never got over 72 degrees, at least when I looked.....
Well bottled the brown ale today. turned out fine as everyone said it would. didn't get around to making the mack and jack like I wanted today. next weekend I'll have to make it. Dunkelweizen will get transferred this week to secondary. Razzberry wheat might get transferred this coming weekend, might add more raspberried depending on taste. Down to my last 4 bottles (22 oz) of Oatmeal Sweet Stout.
DC
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