So what will happen?

[ScienceGuy]

I've been listening and I've got the "so what" question now. What really happens to my beer if I pitch / store lager yeast at cool, but still room temperature (68-70 F)? I know it won't taste right traditionally, and I'll get some esters that are fruity. But what else? I'm looking at doing a basic bock, so is it just going to turn into a weird porter?
Thanks!

[Geistbier]

Get alot of esters at that temperature probably and off flavors. But if you are that interested try it, see if you like it or not, the only way you will really find out.

[ScienceGuy]

What kind of "off flavors" are we talking about? Like mercaptan or some other sulphur by product? Or "off flavors" like not-traditional for this beer style, but still a "good" beer.
At this point, am I better off taking all of my bock ingredients and converting to using a German Ale yeast (like Wyeast 1007)?

[bub]

you will probably get sulfury flavors... you will kind of be making a "steam" beer like that... It'll still probably be good but odd flavors, I don't think you will get mercaptians that is more hop related.
Hell it's worth a try, keep it as cool as you can, put the bucket or carboy in a bucket of water with a t shirt over it and a fan blowing on it... perhaps throw some ice in there every once in a while.
BUB

[ScienceGuy]

Sounds reasonable. Until I convince my wife that we really need a new fridge in the kitchen, the bathtub beer will have to do. Thanks for the help.