Diacetyl from 2565?

[Hobanon]

Hi all,

So I recently crafted two 5gal. batches of a blonde ale to hopefully enjoy this spring/summer. I let them both ferment around 68-70oF (ambient in a basement closet) for 4-5 weeks each and cold conditioned the first for about 3-4 more weeks. Kegged and carbed, all I can taste is butter and malt. I know I fermented too high for the strain, but I'm wondering if anyone has had these results from going so high in temp (?) regardless, I'm powering through this batch and planning to mostly give the second batch away to family and friends. Any comments on the high ferment temp and diacetyl? Wyeast says its a "low" diacetyl producer which is why I'm asking.

 

[Bearclaw215]

You're up in its higher temp range to begin with plus fermentation raises the temp above ambient so i wouldn't be surprised if you were 75+. At those temps i bet it just pumped out the diacetyl. The best way to control it would be to control your fermentation temps. Pick up a fridge or chest/upright freezer with a temp controler or even a swamp cooler.
You'll be able to get more consistent and desirable results with some form of temp control.