Wyeast 1968 - High Temp Fermentation Experience

I have never let 1968 get that warm. But I suspect it will clean up whatever diacetyl it has made just fine at 68F. I think I'd be more concerned about high esters (likely) and maybe some fusels (not quite as likely) from fermenting at 74F. But it'll probably be okay.

 

My main concern would be fusels. Not that you asked, but if you're trying to make a sweeter beer then why 2 lbs of highly fermentable sugar?

 

I'd be weary of fusels as well. 1968 likes to finish warm to clean up as it will flocc out fast and clear.. So you've got that going for you. Taste wise, I've never had it go up that high, so....

But I was kind of questioning the sugar in the mix if you were wanting a sweeter beer.

 

Well, fermenting in the 70’s should encourage ester production. Hopefully you did not produce too much of the ester ethyl acetate at those temperatures.

Below is some more information about ethyl acetate:

“So if ethyl acetate is the most prevalent ester in beer, why is it that you rarely find a beer that has a noticeable ethyl acetate aroma, while other esters stand out easily in the flavor? If you said “threshold” then you win a prize and are thinking like a sensory scientist already. Ethyl acetate has an odor threshold of about 33ppm (0.0033%, or 33mg/L) whereas the other, more pleasant, esters in beer have thresholds which are considerably lower; most being in the hundreds of parts-per-billion. Overall, there can be up to 60 different esters in beer, but only about 6 of them have much influence over the flavor of the beer.”

Ethyl acetate has an aroma of nail polish.

Cheers!

 

The one drawback possible is that the esters will cover or muddle up the flavor of the hops, and hopefully not, dominate over them.

 

To add to that... at low levels, ethyl acetate gives a pear-like aroma/flavor, turning solventy at higher levels. Many people trying to clone Duvel have learned this the hard way.

 

I am not sure how crisp and dry your beer will be with a FG of 1.020.

 

Outlook: drain pour

 

I wasn't going to say it- but probably so. That big of a beer, with all that sugar in there, and fermented hot as hell, isn't going to be tasty, atleast to me. Bigger beers need even lower temps for fermentation, IMO.

 

I would suggest that your top priority be to get that fermentation temperature control chamber finished ASAP, especially with summer coming up fast. Also, as a grossly generalized rule, bigger beer = more finicky --> more control needed. I would be quite curious how your recipe would come out using both optimum temperature controls, and "how you did it."

 

While that might be an interesting experiment, I have to believe an extract brew designed to end at 1.020 is not going to be crisp and dry like the OP was shooting for. It'd likely just be a second wasted batch if the goal is crisp and dry.

 

I suspect that FG prediction of 1.020 was spewed put by whatever program also predicted 101 IBUs. Neither is likely to happen, i.e. both will be lower.

 

I wouldn't right this one off as a drain pour just yet. I would expect a very fruity, estery IIPA, but we aren't talking about crazy high temperatures for that yeast (max recommended is 72). Might not be great, but it will likely be drinkable.

 

I've accidentally let 1968 get warm. It'll toss fusel cherry notes.. English yeast aren't all that awesome when they get warm. Most yeast isn't good. Mine was nasty, and it was in a porter that was really roasty and had some hop aroma and chocolate in it. Plenty going on to mask any issues... But not the hot ferment. I only got it a little over 70, and it wasn't that good. It's a picky yeast. Too cold and it doesn't finish too.

High side might be 72, but thats an inaccurate sticker that is probably giving that information. If it got that high, I'd easily expect that when he spiked at 74- for it to be a couple degrees higher. 76* with that yeast.. blech.

Call it an ester, or fruity.. it'll be both, and you can add fusel to that as well. 1.091 OG, I highly doubt he gets under 1.015 with a pound of crystal and extract, despite the sugar. 10% ABV DIPA that got up to 74 degrees.. I'll save myself the literal headache.

 

I've had a few 1968 beers that were fermented a bit too high (mine and another friend's) and both came out really estery. Mine was especially banana-y. The high ester profile continued on subsequent pitches even at lower temps.

I've also had 1968 get overly estery after the 2nd generation even when fermented on the cool side (for every generation) which is why I gave up on it and switched to 1098.

So far 1098 has been more consistent for me and I can also use it in place of US-05 for my hoppy pales (just an added benefit for me).

 

Time heals all homebrews.
Except for those it won't.
-Berma Shave

 

And why would FWH be equivalent to a 20 min addition in terms of IBUs? Ah, the magical FWH addition...