Brewed a batch yesterday. Gonna be delicious, Irish Stout, 5 gallons, foaming out of the airlock. What can I do to stop this.

Well, it subsided.
Just never had this happen before.

A bit about the beer.

Its gonna be a good strong flavor from what I can predict. This is my first recipe that I pieced together myself from just reading up and going to the store and buying what I wanted, although I did not get dark malt extract as I had hoped.

O.G. 1.060
F.G. We will have to wait a couple of weeks.

Im glad everythings OK. For future reference, you might want to attach a "blow off" tube to your carboy, before attaching your airlock (wort blowing off is very commom in beer and wine making). Instead of putting on your airlock, simply attach a hose in its place, and run the other end into a bucket with a bit of water in it. Its kinda like a huge airlock, with plenty of room for foam and junk to accumulate. After the blow off (if there is any), simply remove the tube and attach your airlock. You should be fine.

Cheers
Dave

Oh! And Good Luck on your brew! I hope its end up being great! Though the best brews are always short lived........

Cheers
Dave

Yeah, I have used a blowoff tube before, but only when making wine. I have never experienced this with beer before.

All was not good even though it seemed so.

Today when I came home from work the blowing out of the airlock had caused the airlock to become blocked with dried beer foam. My beer closet is now full of exploded foam. The lid was blown right off.

Im going to continue with the brew even though I should probably say adios to it. I just might not share it with as many people as I had thought I would.

Ouch, thats tough, man! Sorry to hear it! All is not necessarily lost, though, and I too would continue on with the brew with low expectations and high hopes. I really hope you get lucky on this one! One things for sure though, your yeast have certainly reproduced enough to have dominance over any other critters that may have crawled into your fermenting bucket. However, oxygenation may be a concern.
I wish you the best of luck!

Cheers
Dave

It should be fine. There was plenty of co2 on the wort so i am sure it pushed away o2. The co2 is heavier so it forms a blanket below any o2 that could get in. They used to ferment in open vats!!

Great post jeepguy! I realize that CO2 is heavier than O2, but handnt really thought of the 'blanket' idea. Do you have any web links to a site that talks about open vat fermenting, or did you get that from a book? I'd be really interested in reading up on that.

Cheers
Dave

10 or so days in the primary fermenter, first taste test and a gravity check.

Taste: Strong with coffee flavor and hints of the chocolate malt.

Original Gravity was 1.060
Intermediate Gravity today was 1.018

Alcohol By Volume is 5.5%

Not bad, not bad at all.

I think it will be a good submission to the Sam Adams Long Shot.

Awsome, glad its working out. I think i saw it on modern marvels or something on the history or discover channel.