thanks for your help, I appreciate it.
I thought you would answer this, since I saw all your help with the infected
stem beer thread.

I'll move it to secondary as soon as I see it's done...
j
"Sterrenkijker" <strandkruier@netscape.net> wrote in message
news:7uhchv8v2g9v90ap41fkf1ev2fp2qhjkq5@4ax.com...[color=blue]
> On Thu, 17 Jul 2003 02:25:23 GMT, "jack" <jackerman@onemain.com>
> wrote:
>[color=green]
> >HI, If anyone has any words of advice for me., they would greatly be
> >appreciated:
> >
> >I am trying to make a weizenbock beer. 2 cans of wheat extract (barley[/color][/color]
mix),[color=blue][color=green]
> >a bag of powdered wheat, steeped grains, etc. and German weizen yeast.
> >Anyway, I pitched it last night, and by 4 pm today the air lock was full[/color][/color]
of[color=blue][color=green]
> >beer. (I use the 5 gallon bucket system). It got worse from there. Foam[/color][/color]
out[color=blue][color=green]
> >the top, etc. I moved it to the sink, and stuck a hose through the[/color][/color]
opening[color=blue][color=green]
> >and into a dish of water. Then sometime after 9 (while away from home for[/color][/color]
an[color=blue][color=green]
> >hour or so), the lid popped off the bucket. I replaced it and it did it
> >again within 5 minutes. I have it off as of now, just sitting loose on[/color][/color]
top[color=blue][color=green]
> >and hoping for no contamination.
> >
> >I understand that the temp in the house may be to blame, but I don't[/color][/color]
think[color=blue][color=green]
> >its that bad.
> >
> >Please tell me there is hope for this. It is my favorite kind of beer[/color][/color]
(like[color=blue][color=green]
> >Aventinus), and I sunk a lot of $ in the supplies.
> >
> >thanks in advance[/color]
>
> You should not panic. Although brewing at hot temperatures is a risky
> job there is no indication whatsoever that your beer has been
> contaminated. At least: not yet! It looks to me as if this is not the
> case either since the fermentation is still vigorous enough. A
> vigorous fermentation is quite normal at hot temperatures and it does
> not tell anything about the level of infection which might be in your
> beer yet. On the contrary: if your beer had been infected from the
> start then usually the fermentation is less vigorous. But: it may
> already be in there and then you will see a progressive influence from
> the infection at the end of the fermentation and when the beer is in
> the secondary. Any experienced homebrewer may identify a bad
> fermentation already before this fermentation is over by tasting the
> wort but therefore you need some experience indeed.
> Anyway, should you want good beer then from now be alert though. Don't
> leave your beer in the primary when the fermentation is over. From the
> moment that the last bubble passed the air lock then react as soon as
> possible and transfer everything into the secondary. When is it over,
> that fermentation? My rule of thumb is: as soon as there are no more
> bubbles leaving the air lock in a time interval of about five minutes.
> This point may be achieved very soon. In summer the fermentation can
> be over after a couple of days yet, so watch your step. And as soon as
> the wort is in the secondary cool it down to 4 .. 6 °C.
> You shouldn't keep on this style of brewing the whole year long. In
> the nothern hemisphere you may relax what about cooling from October
> to May but when the hot days are there then homebrewing is rather
> risky.
>
> Regards
>
> Norbert (from Flanders, Belgium)
>[/color]