Brewing a Czech pilsner OG 1.046 (brought it down from 1.056) Yeast: Wyeast 2278 (1 litre starter) - 10-14 degs range 22L batch
My temperature control on my fridge said 14degs but a belated check confirmed 16degs, which would explain the very vigorous fermentation throwing off a lot of sulphur.
I've corrected it down to 14 degs after 3 days.
What is the recommendation to try and counter balance the ester formation:
- Should I go lower to 10-12C stepwise?
- Should I bring fwd / delay my D-rest?
- Keep to normal practise and lager longer?
- Just chill out and accept it's a fruity lager that will be perfectly ok to drink just not win any prizes....