Originally Posted by markhagan
Glad I didn't freak out too bad. I arrived home this afternoon and it had started fermenting! It is going slow, but steady (one bubble every 2 seconds on average).
WLP800 has an optimal temp of 50-55. The best I can do is *maybe* 68. How does this change the brew?
It'll be fruitier, maybe with some sulfur, and a totally different beer than if fermented at the proper temperatures. I'm amazed that your LHBS would suggest it as a sub for WLP300. That's not even close! That's like subbing tofu for sirloin steak. Still a protein, but world's apart.
WLP is a hefeweizen yeast, with banana and clove flavors (esters and phenols). Even a cleaner ale yeast would be a better sub than a lager yeast.
That lager yeast is meant for crisp, malty pilsners and you'll have a totally differerent beer than you expected.
I would ask the homebrew store why they suggested that sub. It's about as far apart in yeast strains as you could possibly get, from the optimum temperatures to the flavors they impart and the flocculation, etc.
Still, it's fermenting now, so let it go and see what you get. I guess if your brew is a Belgian pilsner, you'll get some fruitiness from fermenting the yeast higher than optimum temperatures. What's the rest of the recipe?