Originally Posted by thejerk
7 hours after getting the Haus Pale into carboy I went downstairs to check on it and it is already swirling and whirling under a big krausen. The basement is about 70 F right now and the brewmometer on the side read 75. I quickly submerged the carboy in water and added a frozen bottle of water to bring the temp down. I didn't do this last night because I figured the yeast needed a little time to get going.
I know the answer is always RDWHAHB, but when I taste this beer I want to know some possible causes for whatever I might eventually taste. How much esters could the Nottingham have thrown in the first few hours of fermentation? I know that fermentation with this yeast is often complete in 2 days and must be done at lower temps, as around 68 F or so this yeast will throw esters. For future reference, should I have immediately submerged the carboy in a cooling bath last night?
It's hard to say how far along fermentation was before you cooled it down. I would expect some esters, but I have no idea how much you'll notice it.
I ferment Notty in the lows 60s (59-62 usually), generally, because it's very clean and neutral at cool temperatures. Over about 68 degrees, it can have a kind of nasty taste.