New answers tagged foam
In addition to the answer brewchez provided, here is something I have done in these situations: Get a 3-piece airlock and some 1/2" tubing and fashion it like so: I fill the bucket with bleach or star san.
Next time try cooling down to under 70°F/20°C and letting it ferment in a cooler place, say around 64-65F/17°C - that will reduce the amount of foam produced since the yeast work slower. You will probably also get cleaner tasting beer as a result.
Sounds like a normal healthy fermentation. You did nothing wrong. In the future you could get a piece of sanitized tubing larger enough to fit in the opening of the carboy and jam it in there. Then direct all that foam into a pitcher or bucket of water at the side of the carboy. That's called a blow off. But what you did was fine. Once the foaming ...
Personally I always use a blowoff for the first 48 hours (just in case). Then add bubbler after things have settled down. While your risk is minimal for infection, the critical time is between the development of the krausen and presence of alcohol.
Just making my first batch. Filled the first Carboy up too much. Used a racking tube through the bung and attached plastic siphone tube to that and ran it into sanitizer container. Working like a charm.
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