Originally Posted by sasabs
The yeast was pitched at 72 F and the fermentation was also at 72 F
Fermented at 72F ambient or are you measuring the fermenter temp?
I've had a beer go up to 72F while being in a 65F basement. Yeast metabolic activity creates a decent amount of heat.
On Deck: IPA
Primary 1: Air :-(
Primary 2: Air :-(
Primary 3: Air :-(
Primary 4: Air :-(
Bottled: Amarillo & Mosaic Pale Ale, Dark candi syrup Apfelwein, One bottle of Bourbon Oaked Apfelwein