Bubblegum esters without high fermentation temp

So,

I took a brown ale recipe I thoroughly enjoy from time to time, and I took out the dark grains, and added a half ounce kent goldings dry hop for a nice summer ale.

Fermented with wlp005 at 67F in a temp controlled fridge.

Things that happened during my brewday that I am thinking could have caused this off flavor...

I like to decant my starters after I mash during brewday, and add a pint of sterile wort to get the yeast active again for pitching. After I add the pint of sterile wort, I put it in a temp controlled fridge at my pitching temp.

Problem this brewday was that I forgot to plug in the fridge, so by the time I was going to pitch, my starter was rocking @ 74-75F. So I had to chill down to my wort temp, which was around 60F and pitch, this took about 20 minutes. By morning it had a nice krausen that fell and cleared in 3-4 days.

This was also the first time I added lactic acid to my sparge water to lower the pH. I added 1/3 of a tsp to 6 gallons.

As of now I don't think it was the lactic acid, and am leaning more towards my starter temp, but I just don't know. Would that cooling down, cause enough stress on the yeast?


The beer is young for most beers...day 9 from fermentation, but I've successfully made the darker version of this, from grains to glass in 10 days before.

As of now, the beer is sitting in a keg, in my fridge at 70F conditioning more.

Any ideas of what went wrong here?

Thanks.

My guess it that the yeast weren't done cleaning up after themselves. Give it more time.

yeah thats what I'm doing...although Ive made this batch a couple times before, and its always a quick one from grains to glass...

Currently having a similar problem with WLP001 and fermented at 60F (though I pitched at higher temps). 12 days in, I'll let you know how it is in another week...