Stupid Brewer WLP007

[scottgar12]

I did a lot wrong with my brown ale and I wondered if anyone has had any experience with wlp007 at a high than normal fermentation temp.


First, I commenced cooling and proceeded to drop a piece of rubber off of a clamp I use above my kettle into the cool wort.

Then I continued to overcool the wort to 61 degrees. My harvested slurry had been sitting out for a while so I pitched it at that temperature.

Unknowingly, I had bumped my power strip that controls the cooling system on my morebeer conical off.

I had a normal 6 hour lag time but two days after brewing I woke up and the temp was 73 due to my jacket error. It was probably only up there overnight because the temperature was still at 68 yesterday. Has anyone had 007 up this high and it was okay or do you think I will have an ester bomb? Im heading back down to 69 now in hopes not to shock the yeast.

 

[TurnipGreen]

I've used it at room temp and it didn't seem to throw any "off flavors." I actually use this quite a bit for American pale ales. I really like British yeast in APAs.

If your using a recipe you've done before take good notes on the flavor. I find when this one is warmed it plays down the malts then the esters and hops come forward. Probably not exactly what your going for with a brown ale, but it shouldn't be too far off.

 

[catdaddy66]

Just used wlp007 in a brown ale on 11-8 Tuesday and temps have been 66-70°. The higher temps happen when I forget to rotate my frozen 2L bottles in my swamp cooler. Fermentation has slowed but krausen remains at .5-1" or so. I will update once bottled for anything that might be off about the flavor profile.