WLP041 - Warm or cold conditioning faster?

[DonutBrew]

Howdy,

I've got a rye pale ale in the fermenter about 3 weeks in. I used WLP041 (Pacific Ale), which I never have used before (5 gal batch with ~1.7 L starter). The gravity has dropped appropriately to about 1.012 (could go lower I guess, but this is just about where I wanted it). However, the flavor is quite harsh, of higher alcohols and esters. This was fermented in my freezer set at 62 deg (accounting for a few degrees' rise).

My question is while I assume some of this bad character will dissipate, would it be faster to raise the temperature to 70 to allow more yeast activity (scrubbing) or start cold conditioning it at 34 deg? I would think the former, but if anyone has any good ideas, please speak up. I'd ideally like to have this ready in 2 weeks, but I'm realizing that may not happen.

Thanks for your input.

 

[dannyhawkins]

I can't tell you the right thing to do cause I don't know.

If it was me in the same position I would condition at room temp for a few more weeks and sample after that to see if its going in a direction you agree with.

I had a 100% Brett beer ferment too warm ( as in 80F ambient temp too warm) it was red hot and alcoholic. Time at room temp brought it around about a month I would say. If your beer is less offensive it may come around sooner like two weeks. I would say give it two weeks.

 

[DonutBrew]

Yeah, that's what I decided to do for now, unless anyone else has input specific for this yeast. It is still largely in suspension, but supposedly this guy is very flocculent. Anybody else see this with wlp041?