Originally Posted by Shay
What temperatures are you guys fermenting at to get such big blowoffs?
Mid 60's. It went into the fermenter on Saturday evening in a 63 degree room. On Monday we had a hot streak that brought the room up to 73 or so, now back down into the low 60's. Last night (Thursday), the krausen had totally disappeared, and there haven't been any bubbles since Tuesday night - though I know that's immaterial.
The hydrometer read 1.020, my recipe said it should hit 1.015. I'll take another reading tonight, to see if it has budged at all.
Anyone know how much time Notty needs to clear up an explosive, possibly too hot fermentation? I'm not in any great hurry to get it out of primary, my kegging setup won't even arrive until Tuesday of next week. Ought I just leave it in primary for another full week?