August 13, 2010
One good thing about homebrewing: it forces you to mop the floor more often.
Last night I thought it would be a good idea to add the salt to my fermenting gose beer. I got the first few pinches in when the geyser came. Billowing, white, pleasantly-malty-with-a-hint-of-coriander foam got all over the floor, carboy, surrounding objects (aka me), ect. It reminds me all to well of the time I added yeast nutrient to a mead without degassing it first. And also the time I removed a clogged stopper from a batch of foreign extra stout and got blasted with krausen and hops in the face.
What's up with this? Is it just adding a powder to a liquid with a bunch of CO2 in it that makes the carboy volcano?