Originally Posted by periwinkle1239
Yikes that's one heck of a blow-off, is 62 degrees your ambient temp? If so, that would make sense because the beer is probably closer to 70 degrees I would guess.
Yea, the basement stays pretty constant at 60-62 during the winter, and 68 degrees in the summer.
It actually blew off like that twice - I cleaned it up and thought the main fermentation was over... 1 day later I had the same mess.
That fermentation paid off, really looking forward to duplicating this recipe. Even purchased the debittered black malt last week!