Im brewing a double chocolate stout with wyeast 1084 Irish ale yeast. My basement temp is between 67 and 68, the thermometer on my carboy is reading 78 degrees with crazy active fermentation going on.
The thermometer is a peel and stick placed on the outside of the carboy, it was reading accurate before being filled.
I made a started based on Mr. Maltys calculations 7 days ago, let it ferment out, then placed the starter in the fridge yesterday afternoon, decanted and pitched around 4pm today. By 10pm my air lock was filled with wort and dribbling down the side of my carboy.
Fruity esters are to be expected at high fermentation temps but what should I be expecting out of a 78 degree fermentation with wyeast 1084?
By the way lowering my basement temp beyond 65-67 is not achievable.