Brewed an IPA on Saturday with an OG of 1.068. Chilled to 85 with my immersion cooler then stuck it in an ice-bath while I went to early-vote. The voting line was insane and by the time I got home the wort was 58 degrees. I hit it with 60 seconds of pure O2 and pitched ~300bn cells of Wy1056, the following day I had a 'kraucano' disaster all over the basement (the fiancee was impressed), so I switched out the airlock for tubing into sanitizer.
The basement ambient temp is steady at 60 degrees and the carboy fermometer indicates 64. Today that thing is still going nuts and belching copious krausen and CO2 into my bowl of sanitizer. The wort itself looks like some sort of trippy high-speed lava lamp, with s*** bubbling all over the place.
What I don't understand is why this is going so crazy as I'm fermenting below the recommended range, and I've used this yeast at 72 degrees before with no issue. The only thing I've changed is the addition of pure O2 and using a stir plate on my starters for 36 hours before chilling, decanting and pitching.
I know it's rare, but did I perhaps overoxygenate/overpitch? All the other threads I've read concerning over-vigorous fermentations have been due to temps that were too high, and if anything mine were/are too low.
Cheers,
g
Edit: typos