Yeah, the reason I say that is that I recently used Kolsch 2565 and people were mentioning how they needed a blowoff almost without exception. I have recently set up a keezer/ferm-wrap low/high temp control system where I can pretty much keep the beer in a 2 degree range. In that case, with a stirred starter and a oxygen, I got almost to the neck of a 6.5 gallon carboy, which was by far the largest krausen I'd ever had, but not a blow-off.
Anyway, even in an amibient temp of about 40.F with a starting temp of 60 degrees in a semi insulated, open top box, the fermentation was able to climb to 64.F on the Kolsch, and a wyeast 1056 IPA went from 68 to 72.F in a 40.F ambient. So 66 ambient with no temp control might be upwards of 80.F.
For the purposes of this thread, none of this is important, and that is a crazy blow-out. I just thought I'd share my recent observations because I'm still geeked to learn all these things.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
