I brewed a quick extract 1.5 gallon batch over English IPA the other day with wlp023. I pretty much forgot about it and slacked on any sort of effort to control temps. At day two I had an oh $hit moment and checked on it, I think it was at 74 and had attenuated 82%… It tastes like a Belgian to me, a lot of banana and bubble gum with the added bonus of hot alcohol. I’ve never forgot about fermentation temps before and now I see why it’s so important :oops:
