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Evahlsing

Fermented overflow!

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After making one batch of chocolate covered cherries, I decided to tweak a few things,
1. Added a second can of cherries
2. Doubled amount of vanilla extract.
3. Liquid yeast weiheinstphan

Day 8 of fermenting I noticed there was an over flow, i guess too much sugar?
And is beer ruined?

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My best brews overflow...
Beer is not ruined.
Will require 2 months conditioning ...
That is a great brew...
I liked it best at 4 months in the bottle ..of course it was the last bottle at that time

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My 3rd batch overflowed twice and it still turned out a good beer. Since fermentation was still active and emitting enough carbon dioxide I soaked a paper towel in sanitizer, removed the lid, gently wiped away the krauseun from the LBK outer threads being careful not to drip sanitizer into the LBK, and replaced the lid. Then you can clean up the rest of the overflow.
Just don't get anything unsanitized near the opening and don't leave it open long.
At least this worked for me.

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Evahlsing wrote:


3. Liquid yeast weiheinstphan

Day 8 of fermenting I noticed there was an over flow, i guess too much sugar?
And is beer ruined?

Weihenstephan yeast is notorious for blowing the tops off. You will also end up with more of a "Chocolate covered banana" flavor because of this yeast. Mmm... Banana...

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