We brewed a stout a few weeks ago. Turns out, stouts bubble pretty fiercely in the first 24 hours. At about 2am the night we brewed, there was a weird fizzing sound coming from the corner of the room. Apparently the foam decided it needed to leave the confines of the carboy, and did so through our airlock. I made a heftier impromptu airlock out of a length of tubing and a glass of water, and only put the regular airlock back on the next day, after the foaming stopped. At that point, i realised that this was a perfect example of how meth fires start: rednecks getting in over their head in chemistry. Lucky for me, if things go bad, at the worst, I lose a batch of beer.... not my house.
However, things went well, and last weekend, we transferred the coffee stout to the secondary.
Looks good, no?
1 comment:
Don't feel bad about your Jerry-rigging--that method is a time honored technique for vigorous fermentation.
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