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I used to have that problem all the time with the top cropping yeasts like Wyeast 3068, etc. I use antifoam these days and it works well. There is some debate about the composition of that stuff, but the manufacturers have gone through the process of testing the safety issues in order to get...

I'm currently using Wyeast 3522 Belgian Ardennes to ferment a Belgian pale ale with Mosaic hops and citrus zest. At 75F the esters and phenolics are very complimentary to the hops and citrus and the mouthfeel is clean but still typical of Belgian yeast. It's an ideal yeast for the style as it...

If you do eventually invest in a more effective chilling system you may see what others here are trying to express. I didn't think my fermentations were flawed until I borrowed a plate chiller and got my Belgian tripel wort down to 65F before pitching the yeast. I let the temp free-rise to...