Pressurized BDC, Top Cropping

[John Sand]

The Pale Ale half of my Belgian Split is in the BDC. Using Wyeast 3787, it foamed over. No big deal, I had put saran wrap loosely over the top in anticipation of this. Today I brought the fermenter up from the basement to clean the top. The ferment has subsided a bit, and I want to prevent mold growth. When I pulled the airlock, whoosh! it depressurized. The thick yeast had clogged the airlock and sealed the lid, allowing pressure to build up. I guess I could have rigged a blow off. Waste not though, I used a spoon to scoop some spackle thick yeast from the rim for next time.

[mashani]

You really gotta leave 30% headspace with that yeast if you want no mess and even then it's not always enough. I brew 3787 batches between 2 to 2.3 gallons in my LBC vs. 2.5 depending on gravity and if I'm feeding sugar. (high gravity + sugar = 2 gallons).

I've had 3787 blow off 1 gallon of wort in a 6.5 gallon carboy filled to 5 gallon mark in a big beer with 3 sugar feedings in the past.

I had the same thing happen with my old LBK when I made a quad in it. I found the thing so bloated that the bottom was rounded, and it tilted about 20 degrees either way. I popped the lid and it was "WHOOSH, Lawrence Welk show bubbles".

[John Sand]

Good description Mash, made me laugh to picture it. I really don't know what I was thinking, WLP530 (both Westmalle, I think) foamed over my ale pail several times. I should have put only 2 gallons in the LBC, and 3+ in the 5gal carboy. For some reason I wanted to dry hop in the LBC, and make a bit more of the pale ale. I should have been thinking of headspace. Next time.