And I come out to check this morning and I see the wort has overflowed just a bit from the carboy and through the airlock through the night. Not much, mind you. Maybe a half cup’s worth; MAYBE. Is this bad? Is there something I need to adjust immediately or will it still properly ferment?
Secondarily, was my mistake adding too much fluid volume to the carboy? I suspect so, but I’m new to this.
What size carboy? How much wort did you put in it? What temp is sitting in?
No worries though. Just don’t do the mistake that I did on my first batch. HUGE rookie mistake on my part. I was worried about it and I dumped a little out. Well, when it “glug glugged” out it sucked in bad air and contaminated my batch. Just let it run it’s course.
Typically I always start out with a hose running to a wine bottle with about 2 cups starsan water in it. The first day or two is your most active fermentation. Then it slows down and I switch to an airlock.
FWIW, I like ~ 30% headspace in my fermenters. The 8 gallon wine fermenter buckets I use keep pretty much all my 5.5 gallon beers contained - big beers, aggressive yeast strains (3068, 3787, etc.). And they’re a steal :