WLP013 and Low Temperature

[gometz]

So I brewed my porter recipe about 10 days ago, everything went well on the brew day. I had to shuffle around my temperature controllers and didn't notice until day 2 that I'd left it at 55 instead of 65. Fermentation took a little longer to start, but I got a reading today of 1.016 (OG 1.065). I treated the same and it was a lot harsher than I remember. Any chance fermenting this low with WLP013 caused the harsher flavor?

I'm freaking out a bit because this beer is for my wedding in March.

 

[gometz]

I should note the changes I made:
-Scaled up from 5.5 gallons to 6 gallons
-Used RO water instead of purchased drinking water, modified water. I'm worried that I adjusted bicarbonate to 200 ppm
- The only other change is the accidental lower temperature

 

[mrmedic0]

Bump.

I don't know the answer to your question but I hope a bump will produce some results. Good luck on the wedding brew!

 

[RmikeVT]

Well the optimum fermentation temp for this yeast is 66-71. So, you were 11 below the optimal temp. But it attenuated down all the way, so no stalling etc. Fermenting too cool is better than too warm. At 3 weeks, you should be able to taste and tell if there is anything harsh going on in there.

I don't know the answer to your question though.

 

[Munchkin]

Im sure your fine. Nothing you can do about it now but ride it out anyway. Depending on how you were measuring your fermentation temperature (probe in a glass of water, or tapped to the carboy) you are most likely a couple degrees above your ambient anyway. The fact you didnt stall is also a plus, Im sure it will turn out great

 

[gometz]

Well maybe the fermentation was alright, but I think I messed up the water. It is really harsh on the back end. My calculated IBU is only 33-35, so I think I added far too much carbonate.