Notty @ 65 ambient w/ barleywine?

Hi all,
Brewed an 1.110 barleywine Sunday evening. First time with an oxygen system, first time with the yeast. Pitched three packs of notty @ around 60*F after 60 sec of oxygen, second shot of oxygen after around 10 hrs.

36 hrs @ 57 in basement didn't yield high krausen (but beyond yeast rafts), so I moved it upstairs @ 65 ambient this morning, now going well. I figure with the gravity of the brew, I'm probably near 70*F.

With the higher ferm temp and high gravity, am I at risk of fusels, despite the high pitch rate and plenty of oxygen? I'm fine with it getting nice and fruity.
Thanks, Adam

Nobody? I did learn that this strain is a top cropper...krausen volcano!

I'd put it back in the basement.

What's a top cropper?

I would think you're going to want to bring it back down to sub 60. I assume you're going to do a significant length secondary as well as conditioning the beer - so you have a bit more leeway on off flavors - they have time to reduce but you should try to minimize them if possible.

put it back in the basement, notty gets gross over 70F

So I let this ride because I was afraid of putting the yeast to sleep with that big of a swing. Drinking the hydrometer sample (1.110 to 1.018), no solvent like smell, definitely some higher alcohols in the taste, but that should age out, right? I wont' start drinking this until at least 6 mos old.

dcp27 said:

put it back in the basement, notty gets gross over 70F

Click to expand...

This ^^^^^. It gets yucky over 68*F, worse the warmer it gets.

Notty handles cooler temps better than any other dry ale yeast that I know of. I've used it down to 55*F (measured on the bucket) and had an active ferment. I didn't let it get up into the low 60's until after the first week was done and the krausen had fallen.