So, 24 days, ABV is up to 12%. That is a little behind where I would have expected it at this point. Have managed the pH well, it has stayed 3.2-3.7 with no intervention after my initial water modification. Yeast appear healthy, still have strong activity with constant bubbling. No vinegar aroma/taste and no signs of bacterial or mold contamination.
But I think I'm going to have to dump it.....
The ethyl acetate aroma, sharp and solventy, is now the dominant odor. Taste as well. Overwhelming now that it has dried out some, less honey left to mask it. I don't think it is salvageable now.
So, the take away is... treat 71B like I would treat the Chimay yeast? Pitch at 60, don't let it run higher than 62-64? 71B's listed temp range, from Lalvin, is 59F-86F, but two days at 74 seems to have produced an overwhelming quantity of solvent like aroma and taste. Next time I use this yeast I'll definitely be running it at the cold end!