Originally Posted by Bisco_Ben
I have been brewing a few DIPA's myself lately and I havent even come close to needing a blow-off tube either. I pitch at around 62 degrees and never exceed 65ish throughout the fermentation, and it seems that at these temps you dont get too much krausen. It seems as though there is just as vigorous fermentation going on with just as much attenuation, just not as much krausen as I would expect, especially compared to belgian yeasts.
I have not cracked open the bucket. I will have to check the krausen level. Yea it did take off fast and furious then after 2 days just slowed down and even out.
And yes freisste I have brought it up to warmer area. Main fermentation is out of the way time to bring it up slow.
I was just curious if I you keep temperatures really low that it would stave off needing a blow off tube.