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 mix),
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 of
beer. (I use the 5 gallon bucket system). It got worse from there. Foam out
the top, etc. I moved it to the sink, and stuck a hose through the opening
and into a dish of water. Then sometime after 9 (while away from home for an
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 top
and hoping for no contamination.

I understand that the temp in the house may be to blame, but I don't think
its that bad.

Please tell me there is hope for this. It is my favorite kind of beer (like
Aventinus), and I sunk a lot of $ in the supplies.

thanks in advance

--
jack

On Thu, 17 Jul 2003 02:25:23 GMT, "jack" <jackerman@onemain.com>
wrote:
[color=blue]
>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 mix),
>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 of
>beer. (I use the 5 gallon bucket system). It got worse from there. Foam out
>the top, etc. I moved it to the sink, and stuck a hose through the opening
>and into a dish of water. Then sometime after 9 (while away from home for an
>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 top
>and hoping for no contamination.
>
>I understand that the temp in the house may be to blame, but I don't think
>its that bad.
>
>Please tell me there is hope for this. It is my favorite kind of beer (like
>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)

"jack" <jackerman@onemain.com> wrote in message
news:nOnRa.105171$Io.9009570@newsread2.prod.itd.earthlink.net...[color=blue]
> 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]
mix),[color=blue]
> 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]
of[color=blue]
> beer. (I use the 5 gallon bucket system). It got worse from there. Foam[/color]
out[color=blue]
> the top, etc. I moved it to the sink, and stuck a hose through the opening
> and into a dish of water. Then sometime after 9 (while away from home for[/color]
an[color=blue]
> 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 top
> and hoping for no contamination.
>
> I understand that the temp in the house may be to blame, but I don't think
> its that bad.
>
> Please tell me there is hope for this. It is my favorite kind of beer[/color]
(like[color=blue]
> Aventinus), and I sunk a lot of $ in the supplies.
>[/color]

You had a very active fermentation which is good. The problem is that your
fermenter is too small. Give it another day with the lid off to let the
bulk of the fermentation finish. Re-sanitize and replace it, and you should
be golden. There will still be enough CO2 production to keep any nasties
out.

I'd look into getting a larger fermenter. I use a 7-gallon carboy and
haven't had a problem with over-flowing in a long time.

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]

thanks! I think it has settled a bit, though it is still bubbling. just not
as vigorous.
I
"Glenn L." <lango77@adjuncts.optonline.net> wrote in message
news:9EtRa.11123$P36.2484904@news4.srv.hcvlny.cv.net...[color=blue]
>
> "jack" <jackerman@onemain.com> wrote in message
> news:nOnRa.105171$Io.9009570@newsread2.prod.itd.earthlink.net...[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]
> mix),[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]
> of[color=green]
> > beer. (I use the 5 gallon bucket system). It got worse from there. Foam[/color]
> out[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[/color][/color]
for[color=blue]
> an[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]
> (like[color=green]
> > Aventinus), and I sunk a lot of $ in the supplies.
> >[/color]
>
> You had a very active fermentation which is good. The problem is that[/color]
your[color=blue]
> fermenter is too small. Give it another day with the lid off to let the
> bulk of the fermentation finish. Re-sanitize and replace it, and you[/color]
should[color=blue]
> be golden. There will still be enough CO2 production to keep any nasties
> out.
>
> I'd look into getting a larger fermenter. I use a 7-gallon carboy and
> haven't had a problem with over-flowing in a long time.
>
>
>[/color]

Yes, I have a word of advice, ( seven words, actually) Relax, Don't Worry,
Have a Home Brew.
"jack" <jackerman@onemain.com> wrote in message
news:nOnRa.105171$Io.9009570@newsread2.prod.itd.earthlink.net...[color=blue]
> 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]
mix),[color=blue]
> 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]
of[color=blue]
> beer. (I use the 5 gallon bucket system). It got worse from there. Foam[/color]
out[color=blue]
> the top, etc. I moved it to the sink, and stuck a hose through the opening
> and into a dish of water. Then sometime after 9 (while away from home for[/color]
an[color=blue]
> 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 top
> and hoping for no contamination.
>
> I understand that the temp in the house may be to blame, but I don't think
> its that bad.
>
> Please tell me there is hope for this. It is my favorite kind of beer[/color]
(like[color=blue]
> Aventinus), and I sunk a lot of $ in the supplies.
>
> thanks in advance
>
> --
> jack
>
>[/color]

"Liz Boyd" <liz [email]Boyd@cal.net[/email]> wrote in message
news:1d3Ta.185$R27.125@fe01.atl2.webusenet.com...[color=blue]
> Yes, I have a word of advice, ( seven words, actually) Relax, Don't Worry,
> Have a Home Brew.
> "jack" <jackerman@onemain.com> wrote in message
> news:nOnRa.105171$Io.9009570@newsread2.prod.itd.earthlink.net...[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]
> mix),[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]
> of[color=green]
> > beer. (I use the 5 gallon bucket system). It got worse from there. Foam[/color]
> out[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[/color][/color]
for[color=blue]
> an[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]
> (like[color=green]
> > Aventinus), and I sunk a lot of $ in the supplies.[/color][/color]

There is hope, because this is normal when the ferment first starts.
[color=blue][color=green]
> >
> > thanks in advance
> >
> > --
> > jack
> >
> >[/color]
>
>
>[/color]