Brewed a nut brown ale on Memorial Day. Pitched the yeast (Nottigham)about 4 pm that afternoon. At or before 8 am Tuesday , I had a mess on my hands. Blew the airlock and rubber stopper off the carboy. Hops and wort everywhere.
I cleaned up and placed a blow-off hose in the stopper.
She’s still roiling 4 days later.
It should be an interesting keg o brew.
I have had a couple of very active ferments, luckily I was able to catch them before there was a big mess. It is amazing how those yeasties can just decide to go on a feeding riot!
I wonder if an active ferment like that affects the taste of the final brew?