Four days ago I brewed a rye IPA with an OG about 1.075. I know I used enough yeast because I used two vials of the White Labs California Ale with a starter, but the fermentation came to a complete halt last night.
After pitching, it starting fermenting nicely after about 5-6 hrs then after two days, started to slow and after about 3-3.5 days, it has almost stopped completely. I am pretty certain this was due to the fact that despite my best cooling efforts, I could only keep the fermentor at 80 degrees.
I was doing research and found that my earlier, quicker fermentation will likely result in tastes of diacetyl and fusel alcohols. Is there anything I can do to prevent or eliminate the off tastes in my beer? or am I just being pessimistic?
it just seems strange to me because every other beer I have made has had activity for 7-10 days. This is my first time using the California Ale yeast though so maybe it is a faster acting yeast as well.