Redox potential is an important physiochemical factor which measures the tendency of the medium to acquire electrons. In Clostridium beijerinckii fermentation, redox potential indicates the status of the NAD(P)⁺ pool regeneration which directs the electron flow leading to solvent production including butanol. In this study, anaerobic C. beijerinckii (ATCC 6014) fermentation was conducted in the Eppendorf BioBLU® 3f Single-Use Vessel controlled by the BioFlo® 120 bioprocess control station. The parameters being monitored throughout the fermentation were redox potential and pH using the ISM® redox/pH sensors. The objectives of this study are (1) to investigate the effects of redox control on the growth and butanol production of C. beijerinckii; and (2) to validate the feasibility of using the BioFlo 120 and BioBLU 3f Single-Use Vessel for anaerobic fermentation applications. When C. beijerinckii was grown without redox control, a continuous and tremendous change of redox potential between -600 and 0 mV was observed in the broth. When fermentation ended at 124 h, OD₆₀₀ was 0.8, glucose consumption was 33% and butanol production was limited. When redox potential was controlled at -500 mV by redox sensor guided addition of Na₂S·9H₂O solution, OD₆₀₀ was 1.6, glucose consumption was 51%, and butanol production showed a 2-fold increase. In summary, with the combination of ISM Redox sensors and BioBLU Single-Use Vessels, the high variability of redox potential during C. beijerinckii fermentation can be actively controlled to increase biomass growth and solvent production.