Charlottesville Area Masters of Real Ale

Hey All-
I just almost had my glass carboy explode. Seriously. The Starr Hll yeast is so extremely vigorous that you'd better have at least a 1/2 inch blow-off tube minimum. I'd recommend an inch blow-off for peace of mind. Additionally, don't pitch the full 1 cup of slurry into your wort--I'd only do a 1/2 cup or a 1/3 cup.

I went to change out a sludgy airlock and it blew out in my face, all over the ceiling and walls, and all over the carpet.

Yeast and trub were oozing out like it was a volcano erupting. Seriously be careful. Of course I offered the yeast a rich wort with lots of O2, nutrients and junk like that.

Be forewarned! 

On the flip-side I'm hoping that the American Stout turns out.

I've got a lot of cleaning to do.

Sorry to hear about that Greg.

I warned you guys at the beginning of the field trip.  I've used their yeast before, and the fermentation was down right violent.

Your blow off tubes should the big kind you just cram into the neck of your carboy.

Sorry to hear about the mess, but I can laugh 'cause I've done it myself. 

Update: All is well. A bit messy but fine. I picked up a 1" ID vinyl tube for blow-off. Wow! Starr Hill yeast was chompin' at the bit to get out of the gate to say the least. Another way to look at it is: millions of dollars of fancy brew equipment don't mean jack unless you've got some super strong yeast!

Did you get the trub off the ceiling yet?   

Well, I snuck a brew day in today and made a Dogfish Head 90 min IPA clone.  I have the fermenter in the mini-fridge now and I doubled the normal dose of anti-foam agent.  I have also layered towels under the fridge door, in case I get a boil over and it leaks out.  I opted not to use an air lock, but just covered the top of the carboy loosely in foil.  That way, pressure does not build up and launch my airlock out of the carboy opening like a rocket (ala Greg's story).  We will see how it goes.

Update: as of this morning, less than 12 hours after I pitched, the yeast is roaring away.  Seriously, I have never seen anything that created such a violent fermentation.  I got lucky that it did not volcano all over my fermentation fridge, but the foam only stopped 1/2 inch from the lip of the carboy.  That is with a double dose of foam control drops and a carboy that was only 2/3rds full.  Amazing stuff.

All had been moderately cleaned up. I just tend not to look to closely at all the stout stains. Did you pitch the entire Mason jar worth of Starr Hill yeast into your Dogfish clone?

Yup, the whole kit and kaboodle.  It was a relatively big beer (1.080 OG), so I felt that for once I would have a proper big beer pitch rate.  Based on its performance, I may have even over pitched.  But, after the first 24 hours, things have settled down and it is fermenting away happily now.  I plan to rack to secondary this weekend, when it is still going just a little bit, and do my dry hopping.