Nottingham yeast question

[beno1]

I know its best to ferment this yeast around15 - 18 degree celcius but ive just made a simple cascade type ale . Anyway pitched at 22c and couldnt get the temp dow any lower so it been at a constant 22 c for 5 days now and is just about finished. My question is 22c going to give me bad results? Flavours etc? Im hoping it will be ok.

 

[razz]

Danstar says it's range is 14-21 degrees so no issue with the temp beno. The proof of the pudding is always in the eating so try some. You have used cascade so hopefully you get the nice hop flavour you're looking for.

 

[Parks]

If you fermented at 22 it would have been done in 24-48hrs tops.

-EDIT- assuming you didn't ridiculously under pitch.

 

[beno1]

Thanks razz it tastes great so i dont think its been an issue. just tested it again then. I had a SG of 1055 tested yestaday was 1010 tested again now and its at 1010 still so i think its done gonna dry hop for 7 days then keg it
Cheers for your help