What to do next Re: Yeast

[waskelton4]

Ok.. so here's the deal...

I've done 3 brews so far. all above recommended ferm temp (at times) fluctuating between 78 - 65

The first was a German Hefe..
Second was a Nutbrown Ale with Safale-04 yeast (http://morebeer.com/product.html?product_id=16431)

Third was a porter that i racked directly on the yeast cake (trub and all) from the NBA.

The NBA and Porter both had some fruity esters that I'm not too wild about and that the wife didn't like at all. The were both fermented for around two weeks i think.

My question comes with my yeast choice for my next brew.
I'm thinking about doing a Mild
either
http://www.beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Dark_Mild_Extract.html
or
http://www.beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Pale_Mild_Extract.html

The both call for WLP002 English Ale yeast. I'm wondering if i should use the WLP001 California Ale to try and get a cleaner beer since temp control is kindof an issue now.

What happens to WLP001 when is is fermented to hot or too cold? I'm gonna use a cooler and some frozen coke bottles to try and regulate the temp but i'm not sure how steady it will be.

what are everyone's thoughts on this?

many thanks
ws

 

[david_42]

You can frequently get rid of esters by stirring the fermenter and raising the temperature to 75F for two days. You might consider Nottingham dried yeast. It can ferment at 75F without producing many esters. It's about as neutral and clean fermenting as yeasts get.