Exploding Fermenter

[Stangas]

Hey guys..

i just made the second phase of the UG sour mash by useing all of the remaining corn, yeast ect, 25% backwash, topped with water and put a teaspoon of yeast nutrient. Temp was at 24 deg when placed on shelf.

All went well for the first hour, then started foaming through the bubbler, then proceeded to blow me fermenter up like a balloon, eventually exploding tearing a 6" gash in the side. I am glad i put it out on the lawn when it was foaming.

Any reasons? any suggestions?

I thought it was the yeast nutrient i put in.. di ammonia?? or something

I now have to start me sour mash again, as i didnt keep any from the previous distill. And buy another fermenter.

[Bujapat]

Hey Stangas,

I don't know what gone wrong with your mash...
Never had such a problem, but the conditions are a little bit different :
- Temperature is lower in my cellar : 16 - 18°C.
- I never use Turbo for grain mash, but baker's or distiller's that stop fermentin' when 12 - 14 % ABV is reached.
- I never add nutrients in a sour mash. I only add nutrients with sugar washes or some fruit washes.
- I allways use a commercial nutrient mix, not only di ammonia.

Otherway, how much water did you add to your wash? I think 20 L of liquid is necessary for 3.5 kg sugar.

Don't know if this will help... Good luck with your next wash!