[Wort-H.O.G.]

Good to hear, hopefully it'll diminish some more. Yeah, 1214 is a flat out beast. I've gotten ~ that attenuation level in several beers with it.

yeah im amazed. thinking of bumping next one up to 154F in mash, and of course keep my fermentation temp in the mid 60's!

[S. cerevisiae]

I always get overpowering bubblegum (ethyl butyrate) when I let the fermentation get too warm with that strain.

[Wort-H.O.G.]

I always get overpowering bubblegum (ethyl butyrate) when I let the fermentation get too warm with that strain.

no gum for me-its was all banana's.

[Wort-H.O.G.]

Good to hear, hopefully it'll diminish some more. Yeah, 1214 is a flat out beast. I've gotten ~ that attenuation level in several beers with it.

have you used this for a hefeweizen? i bet its a good one as long as you mash right and don't let it burn up all the sugar.

[HoosierBrew]

Good to hear, hopefully it'll diminish some more. Yeah, 1214 is a flat out beast. I've gotten ~ that attenuation level in several beers with it.

have you used this for a hefeweizen? i bet its a good one as long as you mash right and don't let it burn up all the sugar.

No, but the one that went too warm definitely had some hefeweizen qualities to it. I could see it flavor-wise, but that could be tough with 1214 though - it likes to eat.