Airlock overflow...clean now that it's mellowed?

[Hoppy Bunny]

Okay, I started my first batch ever of IPA on Friday, and yesterday the airlock started foaming over. I couldn't keep water in it, so just let it go. I figured there was so much pressure, that nothing was coming back in. Now, it has mellowed out and I can keep water in, but the airlock is dirty from the foam. Should I remove it and clean it? Help!

[BadRock]

I would pull it and clean it and sterilize it. The problem is that the wort that is now in the airlock is a great media to grow bacteria, wild yeast and mold. And in the event that you do by chance suck any of that solution back into the fermentor you will contaminate the whole batch. A vacuum can be created from drastic changes in temperature. If you decide to crash cool the beer in efforts to clarify you will suck your airlock dry.

[TapItGood]

I put some cheap vodka or tequilla in the air lock. It will kill anything harmful that might get into the airlock, plus if it sucks back into the fermenter it won't affect the final beer.

[Hoppy Bunny]

Thanks for the ideas...the water was not too high, so I removed it and soaked and bleached it. First, I cleaned around the hole and put a clean piece of foil over the top while cleaning the airlock. I don't have hard alcohol, but will remember that if I have a full airlock and the same thing happens.

Another question: it has slowed considerably, and isn't burbling anywhere near as much as I would hope. Every few minutes right now...should I be concerned? It has been just under 48 hours...
Thanks!!

[bub]

Bubbles don't mean anything, ignore them as they are unreliable.
Also a significant portion of the fermentation is within the first 48 anyway. Let it go and check it in a week or so.
BUB

[Hoppy Bunny]

Thanks Bub! I am looking forward to transferring it into a glass carboy for the second fermentation so that I can see what is going on. I will relax, not worry, and drink a homebrew.

[Sent From My iPhone]

I think most people here would advise not transferring to a secondary (there's really not much to see once primary fermentation has stopped), especially if this is your first batch. Just leave it in the primary for a couple of weeks before transferring to your bottling bucket.

[Mylo]

+1 on what Sheen said. Give the yeast some time in the primary to clean up after themselves. There are 3 phases of life for our little yeasty boys. Many new brewers forget the "conditioning" phase that happens after fermentation and rack too soon.


Mylo