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Old 11-13-2012, 01:52 PM   #21
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Originally Posted by ScooterPrime View Post
I cleaned up the mess around it and recapped it. The room stays pretty darn close to 70F. Picked that room because the least light gets in and the temperature doesnt change much.
Sounds like you're on the right track - but for future brews you really want to try to find a cooler room, if possible. Something closer to the low to mid 60's will keep your yeast a lot happier, and lead to a better finished product. Those yeast are likely to throw some fruity esters at those temperatures - fermentation creates heat, so if the room is pretty close to 70F, the fermenter itself is closer to 75-80, which is possibly one reason you had that big of a blow off!

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Old 11-13-2012, 03:24 PM   #22
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I can't believe that it didn't get on the wall!!!
Fermenter 1 - Nadda
Fermenter 2 - Dry as a bone
Storing - Gavin's Altogether Alluring Altbier, BM's OktoberFAST ale
Drinking - There's a Bee in my BierMuncher's Blonde, various craft brews
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Old 11-13-2012, 03:39 PM   #23
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I am glad you kept the brew!!! name it something explosive!

anyways, my boom moment was on carpet and my ex was less then pleased
Just one more you have any good beer here??... That Place Brewery

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