So I brewed my 3rd AG on Tuesday, a 5 gallon batch of APA with all citra hops, basically a 3Floyds Zombie Dust Clone ( I can't get it, so I figured I'd brew it!)
OG was at 1.067, batch size almost a full 6 gallons.
After brewing I pitched my 1.5L yeast starter, using WLP 002 English Ale Yeast, set the carboy in my extra closet (fermentation area), in my air conditioned apartment, which stays set at a solid 72 degrees F. Fermentation kicked off nicely and then subsided last night, when I took off the blowoff tube, and switched to a 3 pc airlock. Today, after doing some misc. reading on this yeast, I noticed that the optimum temperature for fermentation is 65-68 degrees! So just 1 hour ago I placed the carboy into a cooler, filled it with cold tap water, and tossed in a small cold pack from the freezer - the kind you'd use for a packed lunch.
Is the damage done? What's the chances of this yeast putting out noticeable off-flavors from the first 2 days at 72-75 degrees ( due to the increased temp inside the carboy via fermentation)? And lastly, this beer has 8.1 ounces of citra hops in the recipe, and the beer will be dry hopped with the last 3 ounces for the last 7 days... would the off flavors be enough to get through all those IBU's?
All input is appreciated!
I plan on only primary for this ale, and looking to keep in the primary for 4-5 weeks, or as tolerated by clarity and attenuation.....
Here's the beer ( in the larger carboy)
Here's the beer now, in the cooler