Hi Guys,
A couple of days ago I brewed an all extract batch of a Belgian Abbe Sieyes. It called for a yeast starter including yeast nutrient which I started 36 hours before pitching. Within 24 hours the airlock clogged with thick foam which I cleaned repeatedly. Eventually the entire top blew off the fermenting bucket flying halfway across the basement! Things settled down after 3 days and the airlock is now bubbling at a reasonable rate. I'm assuming I just got a really good fermentation going very quickly but is there any way to keep things under control next time?
Thanks.
A couple of days ago I brewed an all extract batch of a Belgian Abbe Sieyes. It called for a yeast starter including yeast nutrient which I started 36 hours before pitching. Within 24 hours the airlock clogged with thick foam which I cleaned repeatedly. Eventually the entire top blew off the fermenting bucket flying halfway across the basement! Things settled down after 3 days and the airlock is now bubbling at a reasonable rate. I'm assuming I just got a really good fermentation going very quickly but is there any way to keep things under control next time?
Thanks.