Consequences of Too Cool Fermentation

[carp]

Have an IPA (OG of 1.066) fermenting now, with US05, and for the first week it was quite cold - mid 50's. As would be expected, airlock activity was slower than would be expected. I've raised the temp now, but what would be the expected consequences in terms of taste/flavors resulting from low ferm temps?

thanks

 

[boo boo]

Less esters, fusels and less diacetyl. You probably want esters in an ale, but you also might not notice them in a IPA.
Should come out pretty clean.

 

[carp]

I would consider that to be a good result. I don't care much for estery flavors.

On an unrelated note, I have an estery beer story. I recently killed one keg of a 10 gal batch of IPA that was really good. I gave the other keg to a friend, and it has a very pronounced banana flavor. All conditions identical, except that it resided in a different fermenter and different keg, and is now about 4 weeks older (brewed on Nov 1)

 

[sonetlumiere85]

Most ale yeasts don't produce very many noticeable esters or strong flavors like that until they get up to 68+.

 

[carp]

I know, that's what makes the recently estery half-batch weird. It definitely didn't ferment at warm temperatures since I brewed it in November after cold weather started.

In regards to the question about too cool temps, I'm hoping that it won't stress the yeast, resulting in a phenol defect, e.g. clove taste.