crazy exothermic yeast

[tavish2]

last week i brewed a 10 gallon batch of german hefe weizen at 1.050 and i pitched a starteer of the wyeast 3056 bavarian wheat yeast. after smackin the smack pack and letting it swell i pitched it into a 2L starter to grow it up a bit. i pitched the 2L starter and the ambient temp of the room was 68F. I monitored the temp of the fermentation and it skyrocketed out of control and hit 78F even though the external temp of the room was 68. I know I was under pitching but i wanted to see how stressing this yeast would impact the bananna and clove esters. does under pitching like this cause a huge exothermic reaction by the yeast when they are replicating? if so is there anything i can do about it since i dont have a way to cool my conical?

[ZZ]

I'm no expert but i think that a 10 degree rise isn't really that surprising if you can't cool it. A ambient temp of 68 will not keep the beer anywhere near 68 during the initial stages of fermentation.

[bub]

Ditto to ZZ PLUS 3068 will take off like a madman, that shit is just crazy.
BUB

[Brew Engineer]

Ditto to ZZ PLUS 3068 will take off like a madman, that shit is just crazy.
BUB

Just like Bub, which explains why Bub loves 3068 so much...

[boobookittyfuk]

nearly all fermentations generate heat like that. Is this the first time that you've noticed this?

[tavish2]

its the first time that i noticed that it generated that much heat. normally i get a 3-5 degree raise in temp beyond ambient temp, but normally i pitch a lot more yeast.