I recently collaborated on an IPA with a buddy, and it is currently fermenting at his place. Unfortunately, the temp control at his place isn't great, and is out of my hands. The ambient temp will likely be around 75-77 a good portion of the time. Kind of out of my control, and I wish I could do something about it, but all I'll really be able to do is taste the results. For reference, recipe as follows:
10# pale LME
.75# Crystal 40L (steeped)
.75# Victory (steeped)
1.5 oz Willamette x 60 min
.5oz Northern Brewer x 60 min
1 oz Willamette x 15 min
1 oz Willamette x 1 min
.5 oz Willamette DH @ 7 days
2 packets US-05 dry yeast.
At such high ferm temps, what can I expect with US-05? Overwhelming fruity esters? Fusel alcohols that'll make it taste like jet fuel? Just kind of curious how bad it can be.