I'm new to the game. Being the guy that I am, I decided to do an all grain my first go around... I did a one gallon american pale ale recipe and it actually ended up decent. I'm still alive. This weekend I decided to go at it again with an extract amber ale, thinking it would be a bit easier. I stepped it up to 2.5 gallons but have had a bit of a setback. I had an explosion during fermentation. Check the before and after pictures.
I had my eyes on it pretty closely for the first day but when I got back to my place tonight I noticed it busted. It's been about 48 hours since i pitched the yeast. Will I be able to save the batch or is it a goner...?
A little bit of a background (let me know if I screwed something up). I chilled the wort to 75F and pitched the yeast according to the package. I covered it with a wet tshirt to keep it out of the light and at a somewhat lower temp. I'm thinking I might just not have enough headroom during fermentation.
I had my eyes on it pretty closely for the first day but when I got back to my place tonight I noticed it busted. It's been about 48 hours since i pitched the yeast. Will I be able to save the batch or is it a goner...?
A little bit of a background (let me know if I screwed something up). I chilled the wort to 75F and pitched the yeast according to the package. I covered it with a wet tshirt to keep it out of the light and at a somewhat lower temp. I'm thinking I might just not have enough headroom during fermentation.