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Thanks for the swift reply! And yeah, my buddy had my blow off tube so I had to improvise. I still figured I'd be ok cause I do have a huge amount of headspace in the fermenter and the krausen hasn't risen up...it's just that the yeast is a giant monster and drove my twin chamber airlock...

So this is my first time using WLP 670 and I read some wide ranging opinions on fermentation temp for it, everywhere from mid 60s up to 80+. Sources were this site (of course), White Labs site, and a couple other forums. I ended up pitching at ~70 with the goal of letting it self rise to mid...

Got it. Thanks fellas, very helpful!

Damn, that's what I thought. The temp has gone back down since last night when it was 75ish all the way down to 68, but I'm guessing that's still not ideal because of the rapid fluctuation. But, it is better to keep it at this lower temp throughout the rest of the fermentation, correct? I do...

Hey all, new to the forum. Got a few batches under my belt, but still quite the noob. Just recently moved on to partial mashes and have run into some problems, off flavors, etc. Batch I have going now is a slightly hopped hefe using WLP300. Pitched the yeast at around 70 and within 12 hours...