Did I kill my beer?

[Tony B]

I brewed a lowish abv IPA on Saturday. That evening I pitched WLP-029 at 66F.
My FV is a a Fermzilla all rounder. I use a DIY cooling system comprised of a small igloo cooler with a pond pump and it also runs through an aluminum coil inside my kegerator. I have been meaning to bypass the kegerator part because it doesn’t seem to help much the way I have it set up. I have to keep ice and or ice blocks in the igloo to keep my ferm temp in check. It’s not ideal, but has been working great until last night.
So, at some point last night, there was a blockage. I’m assuming the coil in the kegerator froze, which has not happened before.
When I got up this morning the temp was up to 72. I didn’t have time this morning to do much so, just unplugged the pump. I just got home from work and it was up over 75F. I did a little troubleshooting and decided it was in the kegerator portion. I bypassed it and am now chilling back down to 66F.

I was planning to do a first dry hop tonight, but now not sure if I should waste the hops.
Is my beer dead or should I carry on?

 

[Happy Tails Brewing]

Brulosophy did an article on this yeast. https://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/. They fermented a split batch high and low. The high got up to 72 for an extended period of time, and the results were fine for them. I would pull a small sample give a good smell and a little taste. If nothing stands out I would see it through. It may not come out as well as it should, but I would suspect it will still be very drinkable. Keep in mind the higher temp will more then likely shorten your fermentation time.

 

[Tony B]

Temp is starting to stabilize at 66. I took a sample. It’s got some banana ( Isoamyl acetate) , but not overwhelming. I’m going to run with it. Maybe it’ll add to the tropical vibes.

 

[Happy Tails Brewing]

Not surprised you got some esters, but it's early and they will probably fade some with time. Also you were looking for the them when you tasted, so you may have noticed more then is actually present. I would certainly move forward. You may rethink what you want to do with this batch, but no reason beer with a little banana flavor can't be good. Some are designed to have it.

 

[Whisky River]

Temp is starting to stabilize at 66. I took a sample. It’s got some banana ( Isoamyl acetate) , but not overwhelming. I’m going to run with it. Maybe it’ll add to the tropical vibes.

Dry hop with Sabro and put a little umbrella in it when you serve it!

 

[day_trippr]

Sabro? Ugh. That would definitely kill their beer

 

[Tony B]

Actually it did get a little sabro in the first dry hop. Not sure about using it in the second one though.

Dry hop with Sabro and put a little umbrella in it when you serve it!

 

[Northern_Brewer]

When I got up this morning the temp was up to 72. I didn’t have time this morning to do much so, just unplugged the pump. I just got home from work and it was up over 75F....Is my beer dead or should I carry on?

Presumably you have an answer by now - but no. The ideal temperature for ale yeast growth is around 30°C/86°F and it will survive up to 37°C/99°F, although it varies a bit with strain, and lager yeasts are a good deal less tolerant.

The only reason we brew at temperatures that are below the optimum for yeast growth, is to reduce off-flavours.

So yeah, at 75°F they're still shivering, you're a long way from killing them.

 

[Tony B]

The beer came out great! One of my favorite HB IPA’s to date. I was expecting some banana after the sample I tasted, but not picking any up in the beer.