Krausen bubbleth over

[Longrasser]

First time this has happened ..... Coopers bitter, kit yeast....
What I do ? wind me watch and have a boiled lolly???

[Kevnlis]

As long as you sanitised the lid and airlock well just keep enough water in it to get you through and think about racking once it starts to slow a bit. The chance of cantamination really only starts once the krausen starts to pull back into the wort, while it is expelling it should do well to push anything you don't want out.

[TommyH]

LG
What temp are you brewing at?
The Coopers Bitter yeast is well known for really taking off in warmer temps.

[Longrasser]

Well,all fixed,I drew off half a litre of wort
Tommy ,yeh warmish here today,first of the looney-toons,mango-madness build-up days
Got it in aircon at about 24C now.

[Chris]

Yeah, keep the temp down as much as possible, otherwise it will be all over the walls

[KEG]

The chance of cantamination really only starts once the krausen starts to pull back into the wort, while it is expelling it should do well to push anything you don't want out.

what?as far as i can see, unless you go from 30c to 20c, or your yeasties decide they work better in reverse, it's not going to ever pull back in. it'll stop pushing out, but it won't pull back in.

all you've honestly got to worry about is A: the mess, B: blocked airlock leading to chunky yeasty beery explosion, or C: the grommet seal being dodgy, and exposed krausen/yeast/wort on the surface seeping back through it into the brew.

[Kevnlis]

The chance of cantamination really only starts once the krausen starts to pull back into the wort, while it is expelling it should do well to push anything you don't want out.

what?as far as i can see, unless you go from 30c to 20c, or your yeasties decide they work better in reverse, it's not going to ever pull back in. it'll stop pushing out, but it won't pull back in.

all you've honestly got to worry about is A: the mess, B: blocked airlock leading to chunky yeasty beery explosion, or C: the grommet seal being dodgy, and exposed krausen/yeast/wort on the surface seeping back through it into the brew.

I have never had a krausen not drop?

[KEG]

the foam settles. it does not mean it sucks anything back through the airlock.

[warra48]

This happened to me with a stout I brewed last March. I just unscrewed the fermenter lid, cleaned it and the airlock, sanitised them and put it all back. I'm still drinking the brew and it continues to drink beautifully.

[Kevnlis]

the foam settles. it does not mean it sucks anything back through the airlock.

I didn't say it sucks anything in, but when the krausen falls, if it has come in contact with a contaminent it can infect your brew. But like I said as long as everything is sterile there is really nothing to worry about.

[chris.]

..

[warra48]

But like I said as long as everything is sterile there is really nothing to worry about.

Sterile?

Not without killing the yeast, but I'm sure we all know he means "sanitised".

[Kevnlis]

But like I said as long as everything is sterile there is really nothing to worry about.

Sterile?

Not without killing the yeast, but I'm sure we all know he means "sanitised".

Well, really the lid and airlock should be sterile (absent of living things) before the krausen gets to them, then there is no need to worry at all.


That is what I meant, thanks warra.

[KEG]

"sanitise" and "sterilise" are pretty different... and one of them is much more commonly achieved.