Today I learned what happens if there's too much yeast and a container too small (I have a 1 gallon batch). So according to instructions I sanitized a hose and connected the hole in the fermentor and put the other end in the sanitized water.
Now, how long should I keep this setup? A couple of hours until there is no more bubbling? Just long enough to stop the heavy bubbling? Or all the way to the end of the fermentation?