Man this is agressive, I went to my fermenter not even 2 hours after pitching and a few bubbles popped, I told myself it must be air in the head space... I come back this morning 14 hours after pitching, the room temp is 68 degrees and the BEAST was roaring my blowout jar was overflowing on the floor I took my carboy to the bathroom where I can get the temp down to 68 and put the carboy on the counter top and the blowout jug in the sink... Blow away now black beast moujajahahajajajajajaja !!!!
A lot of people recommend running the 300/3068 yeast in the low 60s for the best balance of esters/phenols. I've done this and it creates an awesome hefe, and it also seems like it keeps the krausen from going crazy. Though I had 5 gallons in a 6.5 gallon carboy. Still had plenty of yeast in the blowoff, but it wasn't overflowing everywhere!
Yah its all apparently in the fermentation temps. The first time I brewed with it, I didn't have temp control and started it at 60F...within 36 hours in a cool closet of my basment the wort was up to almost 70F (ambient was maybe 65F and the krausen was explosive.
I have my first batch since getting fermentation temp control fermenting right now, and the difference is 2-3 inches of krausen vs 1.5 Gallons of headspace being blown out and over the first time.