It can happen. Only when one uses an airlock, of course.
With my current brewing set up, I’ve got about 50 batches under my belt. Today was the 3rd time I’ve ever experienced Krausen rising high enough to reach the airlock in my Speidel. I have a 3.2 gal fermenter that I routinely fill with 3 gallons of wort. That sounds dicey, but despite the mfg. specs, there is clearly another gallon’s worth of space to the very top of the fermenter. I know this from sanitizing.
This beer was a simple 1.050 Cream Ale, mashed at 151, with 2-row, a touch of Vienna, and a touch of flaked corn. BRY-97 on the job. I’ve used BRY about a dozen times and love its predictability. It will start for me in 7-10 hours, get all worked up by about 30-36 hours and gradually finish. Great yeast, steady performer.
This batch started as usual, signs of life 7 hours post pitch. At about 18 hours it was picking up steam and at about 30 it appeared to be at peak Krausen, exactly what I am used to seeing. But this morning, about 42 hours post pitch, I noticed the foam had reached the airlock. Odd. I set up a blowoff and went to work. Now, 52 hours, the yeast is still going ballistic, the blowoff jar is discolored from spill-over and the bubbles are more rapid than anything I’ve ever experienced with BRY-97. Ferm temp has been relatively steady, around 62-64 F.
Two batches ago, I had something similar happen with US-05, in a Pale Ale.
The last beer I made was a Stout with BRY, everything going smoothly.
One last thing, the first time this happened to me was about a year ago - with this exact same recipe
, only with K-97. So of the 3 times I have experienced this, twice have been with this Cream Ale recipe.
So I ask, RDWHAHB? Or could there be something more sinister going on?
I assume this *can* be recipe and process dependent, but other than using a blow-off from now on, any advice? I know many of you here are familiar with BRY-97, have you ever experienced this yeast just going rogue like this?
Thanks in advance.