Post-fermentation options

[yinzer]

I just finished my first HB after many years off. It's JZ's Hoppiness Is an IPA (WLP 001). I was away for two weeks and it set temp controlled at 68-69F. The room where it was was cool and when I got home it was 67F. It tastes fine as far as I can tell, but I've never been able to pick up butter like some people have. Also I over pitched. I pitched for 5 gal and only had 3.

Now if i want to let it warm up to let the yeast finish up how warm should I go? Also I did carbonate it, or start too. I just remembered JZ talking about pressure retarding yeast functions. Should I not set the pressure too high?

[animaldoc]

Just to clarify -

I'm assuming you have racked from the primary to the keg as you have started to carbonate already. If so, keep doing what you are doing -- carbonate (cold) to the proper carbonation, then drink. You're done!

I'm not very good at picking up diacetyl either, but 001 doesn't throw much (correct me if I'm wrong please! I don't think I can taste it .....) and doesn't really need a diacetyl rest especially fermented at a reasonable temp like you did and letting it go for two weeks is fine. But for sake of argument, if you really wanted to do a diacetyl rest, you need to leave the beer on the yeast -- the yeast needs to be present to clean up it's metabolism by-products -- and raise it 5 to 10 degrees for a few days. This is more of a lager fermentation issue.
When using ale yeast, raising the temperature at the end of fermentation is more meant to keep the yeast active and in suspension to finish fermenting the sugars before dropping out. Raising the temp after the yeast has dropped (like it has at the 2 week mark) wouldn't be nearly as effective.

[brewinhard]

+1. You are fine. Just let the beer sit at fermentation temps for 14 days before packaging. Any diacetyl, acetaldehyde or other off flavors will most likely be consumed or changed by the yeast as they clean up and condition the beer for packaging.

[yinzer]

Hey thanks you two. Right now this beer is tasting great. I'm not too sure if it's representative of the recipe, or repeatable. But the yeast is dropping out and starting to carbonate and it's getting better.

I guess I need to do a finial gravity, maybe that will tell me how the fermentation went. once again I was absent for all the fun. I was worried since after two weeks since it was cloudy and had a lot of yeast taste. But I've never been able to do all the things I've learned until now. I know i've never had the proper fermentation. This beer has always tasted better than many cask ales that I've had. I was worried that once the fruity yeast flavors left and the carbonic CO2 hit in I'd be screwed. I think it's a bit sweet and lacking in hop nose but if i could run this thru a randall yikes!!!!