When brewing your own beer at home, a blow-out (or overflowing, clogged airlock) is pretty much an inevitability as you go through your brewing journey. For vigorous fermentations, the best thing to use is a blow-off tube going into a jar or bucket of sanitizer or water. However–my fermenter (and many out there) do not accommodate the large tubing necessary for a blow-off tube system–so I have to use the smaller airlocks on all my brews. Here is how you handle a blow-out when it has overtaken a standard 3-piece airlock.
A lot of folks have asked for the recipe of this batch, so here it is:
6.0 lbs Plain Light Malt Extract
1/2 lb US Crystal Malt (crushed)
1/2 lb Chocolate Malt (crushed)
.5 oz Golding Hops (bittering)
.5 oz Tettnag Hops (finishing)
6 gm sachet of Muntons Ale Yeast
Brewed up in a very standard extract brewing method, yeast was dry-pitched at 71F. OG was 1.050, finished out at 1.010.