BATCH 16 GO BOOM!!!
Holy frijoles! I brewed this batch about sixteen hours ago. I was worried about the honey ratio being too high. I just checked on it.
The must is roiling and seething like shaken champagne. The krausen has foamed up into the airlock with such force that it's spurting out the vent holes in little jets six inches high.
WOOT!!!
I put a fresh airlock on it and backed away slowly.
EDIT TO ADD: 24 hours after pitching the yeast now, and I've had to take the cap off the airlock because it's spraying foam all over the rug. I have the 3-gallon carboy in a 7-gallon bucket and a fan blowing out the window because the room smells like wet bread.
*cackle*
ANOTHER EDIT: Two hours after the previous edit; I took the cap off the airlock to let it freely vent. Krausen is running down the sides of the carboy.
I changed the mood of this entry from "pleased" to "shocked."
The must is roiling and seething like shaken champagne. The krausen has foamed up into the airlock with such force that it's spurting out the vent holes in little jets six inches high.
WOOT!!!
I put a fresh airlock on it and backed away slowly.
EDIT TO ADD: 24 hours after pitching the yeast now, and I've had to take the cap off the airlock because it's spraying foam all over the rug. I have the 3-gallon carboy in a 7-gallon bucket and a fan blowing out the window because the room smells like wet bread.
*cackle*
ANOTHER EDIT: Two hours after the previous edit; I took the cap off the airlock to let it freely vent. Krausen is running down the sides of the carboy.
I changed the mood of this entry from "pleased" to "shocked."