If i remember correctly, a 1/2" OD Vinyl tube will fit in the cap where your dry lock goes.
Put the other end in a vessel with water and you're all set.
As to the fermentation blow-off, that's fairly normal. At that range of temp the yeast will be working pretty fast to ferment the sugars out. I usually ferment cooler just to slow the yeast down a bit. Around 65 - 68 is where I do most of my fermenting.
White Dog Aleworks and Drafthouse
Last edited by mmb; 09-30-2008 at 12:48 PM.