This beer was fermenting normally for about 16 hours then foamed heavily. I guess its infected but I don’t know how, usual strict precautions were taken. Outgassing like crazy.

  • Pulptastic@midwest.socialEnglish
    3·
    1 day ago

    Is your grain bill higher in protein, such as wheat or rye? You could drop a gas-x in during the boil to act as surfactant and reduce the stability of the foam for such brews.

    • kalpol@lemmy.worldOPEnglish
      2·
      1 day ago

      Not in this one. Was a couple pounds of Llano Pilsner malt, a pound of pils LME, 5 lbs golden LME and a couple of lbs honey. Simethicone? Never heard of that but why not lol

      • AlexanderEnglish
        2·
        1 day ago

        Then it’s effectively braggot. Embrace the froth, you are cookin!

  • MuteDog@lemmy.worldEnglish
    18·
    2 days ago

    unless you pitched a shit load of infecting bugs (like your dog barfed into the fermentor or something) there’s no way an infection would show up so dramatically after just 16 hours. Sounds like your yeast is just really happy and filling your headspace up with foam.

  • BreadOven@lemmy.worldEnglish
    5·
    2 days ago

    I’d guess active yeast (as another commenter mentioned) maybe a slight temperature spike? Possibly a finer grain milling?

    I don’t have too much experience on the homebrew scale, but would be interested to hear what it was (if you can determine it).

    • kalpol@lemmy.worldOPEnglish
      4·
      2 days ago

      I’m thinking it was a temp spike as the house heat came on. Hasn’t run and it was pretty cool in it’s little corner, then warmed up some and all the sluggish yeast woke up.

      I’ll type up the recipe just for the record

  • kalpol@lemmy.worldOPEnglish
    8·
    2 days ago

    I’m thinking maybe the fermenter got a little warm. Heater came on to 68 when it was about 63 before and it went nuts. I’m gonna put it out in the cold for a bit while I rig a blowoff

    • kalpol@lemmy.worldOPEnglish
      5·
      2 days ago

      Just goes to show you, ive been brewing at a medium skill level for ages and leave lots of headspace and never had this happen, but I guess krausening is good

  • AlexanderEnglish
    7·
    2 days ago

    Yeast does this if they are in really sweet spot for sugar, nitrogen, microelements, temperature, and pH. Almost always happens in braggot (once shot into ceiling with lock, was quite a mess), also if you add yeast fertilizer. I think I saw this reported reproducively for slightly over 23C lager yeast. And, well, insufficient headspace might be a problem. Don’t worry, at least yet.