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You might also want to check your fermenting temperature. Pitching when the wort is hotter than the optimal temperature for the yeast can lead to higher than expected fermentation rates and resultant overflow.


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This is usually caused when there is a lot of wort volume for the size of the fermentor combined with a very active fermentation. It isn't anything to worry about just make sure you have a blow off hose like you said. To avoid problems like this in the future, reduce your batch size or increase the carboy size. Actually adding to that 11gr seems like a ...


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In case it helps anyone, the solution was a blow-off hose like this: http://www.thisisdrivel.com/beer/brews/images/whim090516_001.jpg


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No problem....I go longer than that in buckets regularly. However, dry hopping is one of the few times I still use a secondary. There are interactions between hops and yeast that can increase flowery esters. After experiencing that, I found that I get better dry hop character by getting the beer off the yeast before dry hopping.


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All fruit has naturally occurring yeast on the skin. This is almost certainly why your strawberry wine starting fermenting spontaneously. Some winemakers (but not me!) prefer to let the wild yeast on the grape skins ferment the juice. More information here.



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