Here's a weird one for you - maybe someone has some experience with this:
I made a light lager with a Czech Pils yeast last Friday. Fermentation was going smoothly and the temperature was around 54 degrees. I didn't stop at the brewery on Wednesday and on Thursday morning about 12" of water had been sucked up the blow-off tube. The glycol was cycling at the time, but the temperature was still around 54. I pressurized the vessel with CO2 to zero and soon afterward fermentation continued (CO2 began blowing off through the airlock).
Has anyone ever had a problem with vacuums being created during fermentation? Occasionally if I knockout a beer at 55 and the fermentation tank is a little warm, a small vacuum will be created for a short period, but this is the first time I've had a significant vacuum so late in the process. Perhaps this happens more often but my pressure relief valve is faulty?
Thanks for any help.
I made a light lager with a Czech Pils yeast last Friday. Fermentation was going smoothly and the temperature was around 54 degrees. I didn't stop at the brewery on Wednesday and on Thursday morning about 12" of water had been sucked up the blow-off tube. The glycol was cycling at the time, but the temperature was still around 54. I pressurized the vessel with CO2 to zero and soon afterward fermentation continued (CO2 began blowing off through the airlock).
Has anyone ever had a problem with vacuums being created during fermentation? Occasionally if I knockout a beer at 55 and the fermentation tank is a little warm, a small vacuum will be created for a short period, but this is the first time I've had a significant vacuum so late in the process. Perhaps this happens more often but my pressure relief valve is faulty?
Thanks for any help.
Comment