When Yeast Does What.

(Using Safale S-04 and almost 100% light DME)

So, I brewed Sunday evening, had the windows open, so I pitched cool: 66F.

Closed the windows around 9, and the beer sat overnight: 68-70F.

By the next night (24 hours after pitching) my landlord had the heat up in the apt: 83F.

Yesterday (48 hours after pitching) it had leveled off a bit: 75F.

The heat is now off: 68-72F. Back to normal ale temps.

I'll keep it in the primary for 3 weeks.

The question is, when does a yeast do what? Will this crazy temp spike at 24-48 hours cause off flavors? If so, which? Esters? Fusels?

wendelgee2 said:

The question is, when does a yeast do what? Will this crazy temp spike at 24-48 hours cause off flavors? If so, which? Esters? Fusels?

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Yes and yes. The early time of fermentation is the most important in regards to the production of flavor-active compounds. If your beer fermented early on in the 80s, you'll probably get some esters and fusels.

Who the hell turns the heat up to 83F? If I came home to an 83F thermostat that landlord would get stabbed.

Tonedef131 said:

Who the hell turns the heat up to 83F? If I came home to an 83F thermostat that landlord would get stabbed.

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Is that your scientific opinion?

The ***** of it was, I was standing there looking at the Sanyo 4912 that I haven't yet converted into a fermentation chamber...oh the agony.

Moderator, if you want to move this thread, be my guest. It's clearly not science anymore, it's just my bad luck.