Originally Posted by Hebrews
its only my wife and I for now, so the bathtub isn't an in convenience. (2 bath house). I started on a Mr Beer, so every batch gets a little better. From Mr. Beer, to 5 gallon batch on a kit, then full boil rather than concentrated, then a properly cooled wort, not 1 hour ice bath. Next time Temp Control will be done. Need that fridge and controller though. I'd like a full stand up fridge that I can put taps on and what not. i'll have to go online and see what other's have done.
Since active fermentation produces heat (sometimes lots of heat!), the actual fermentation temperature may be up to 10 degrees or so higher than ambient.
I'd suggest grabbing a "fermometer"- a stick on thermometer like for aquariums for the outside of the fermenter. One trick to keep fermentation temperatures cool is to put the whole fermenter in a water bath. For example, in a bin or cooler, and then put water up to the beer line around the fermenter. In the summer, I add a frozen water bottle to the water to keep the temperatures in the low 60s. Ideally, with that yeast strain, you'd have the fermentation temperature at about 65 degrees. I suspect it's much warmer, to have an explosion like that! A too-warm fermentation can create some off-flavors, so I'd really attempt to control that temperature.