I decided to make some last minute decisions which may have been too independent of ingredients I had on hand. I decided to not make the NEIPA I was planning and craft up a barleywine. Nothing too abusive, something in the 1.095 range. My problem, I had some Imperial Juice (Wyeast 1318 London III equivalent) instead of what I am used to using (Chico).
I read quite a bit first, realized it was a recommended strain for English Barleywine, and could tolerate alcohol to 10%. So... I went with it. I thought that it isn't my first choice, but I find the flavor profile decent for other hoppy styles.
Brewday - normal. The beer finished at the expected 1.095. I had a nice 2L starter from 200 billion cells in a pack that was less than 3 weeks old (475 billion cells according to Beersmith for a 5 gallon batch). The starter was about 14 hours old and seemed to be pretty active. I pitch the whole starter instead of decanting. I aerated decently with pure oxygen. I don't measure flow, but let it go slowly for about 2 minutes (about twice as long as a normal gravity ale). I pitched around noon.
By 9:00pm, there was several inches of krausen and the next day the yeast was really flowing out the blowoff tube. Ambient temperature was 62 degrees.
This was in my garage (thankfully) because yeast was everywhere; it pressed out the lid of my fermenting bucket. By day 3, the krausen died down enough for me to clean up a little and replace the blow-off with an airlock.
Here is my, "What have I done?" question. The esters coming off the airlock are like a fruit salad. Not unpleasant, but really strong. I did use an ounce each of Chinook, Cascade, Centennial, and El Dorado at about 190 degrees after flameout while beginning the cooling process. So unlike a hopstand, temps dropped fairly quickly.
Yes I am not relaxed. I also am worried, but I am having a homebrew. Does anyone have experience with strain going Defcon 1 with ester production at, what should be, reasonably cool temps?