The beer is an IPA in which I'll add mango and guava in secondary along with a very generous dry hop. The yeast is WLP644, 'brux trois.' I brewed a similar IPA (no fruit) with this yeast in September during a heatwave where the ambient temp in the room was 26C throughout the fermentation. The beer was intense, extreme passion/tropical fruit juice and scored very highly in a competition.
What are the consequences of fermenting a beer like this at a lower temp? I'm assuming that elevated fermentation temp in September contributed fruity esthers to the final nose/taste of that beer. Then again, on the packet it says WLP644 can be fermented warm. I'm just wondering what effect fermenting at 15-16C will have on this beer, because if I understand correctly, that's approaching lager fermentation temps.
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Do you think I'm looking at significant delays in fermentation time at 16-18C? I thought that was on the cooler side of normal for an ale?
I'm supposed to dry hop soon and add fruit. I'm assuming the fruit will kick start the fermentation again? The yeast is wlp644 and is usually a monster, getting up to 80-85% attenuation. Right now, I'm at 60% which is just too low for this yeast. I'm assuming it's the cold, but could it be something else?
Any tips on how to get my beer to finish at a lower FG?
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I'm dry hopping and adding fruit this weekend regardless. It's been in primary 2 weeks so it's time. Hopefully the added heat and fruits will kick the yeast in the ass to keep performing as it should!
I was going to enter this beer in a homebrew comp this month but it looks like this won't be happening now due to these issues. Oh well.