Fermentation Notes, Steam Schwarzbier

Fermentor was left @ 66-67F until signs of fermentation occurr. Positive pressure was noted within 8 hours.

UPDATE (17mar2008):
Woke up and at 18 hours post pitch, the yeast was foaming up through the airlock. This airlock was removed for 10 hours until the foam stopped coming through the gasket hole. the muck was cleaned up and airlock clean and re-attached. Despite my best efforts to cool with a wet t-shirt, it is fermenting around 66F, with ambient temp @ 62. A little higher, but I can't run it any cooler without racking up a monster power bill. I figured 66F is close enough, and I will let it condition for a good 4 weeks to clean up any funkiness left over.

UPDATE (18mar2008):
Beer is now fermenting @ 62F, ambient room temp is around 60F. I will try to keep it in this range, but that maybe be impossible if it warms up. Which will probably happen in a few days. I would like primary fermentation to be almost done before I let it warm up more to minimize off flavors. Hopefully conditioning will be accelerated at the warmer temperature in my house after primary is done. There are definately some sulfury odors being thrown off right now. The same kind of odors the Nottingham yeast through off when I fermented wine with them. Hopefully the yeast will clean up any sulfuryness they produce.

UPDATE (19mar2008):
Beer is fermenting @ ~64F with ambient temperature of 62F. This yeast is different than those I have used before as it seems to have slowed down but to a constant rate and is going for longer than the ale yeast I normally use. The ale yeast tend to ferment harder but then abruptly stop. This yeast is still chugging away with a bubble every 5 seconds or so.

UPDATE (24mar2008):
Gravity is down to 1.016. Fermenter is around 60 degrees as it randomly got cold again. There is still pressure in the airlock and it bubbles every few minutes. I'm going to let this sit probably another week to condition. The CO2 coming out is still carrying a sulphur smell.