Hot fermentation temps. How "off" will it taste
- Thread starter Ooompa Loompa
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Sorry to bring this back to life but I didnt want to start a whole new thread. I have two batches in secondaries and it got pretty hot here in AZ and I got home today to check my temps and they were at ~74º. I put them both in a large rubbermaid tub with cool water and ice and they dropped down to the 60's again. I'm not sure how long they were above 70. Maybe a few days I'm guessing.
Has this happened to anyone else? If so did the beer come out estery or with hot alcohol flavors? Or was it fine in time?
Has this happened to anyone else? If so did the beer come out estery or with hot alcohol flavors? Or was it fine in time?
Thanks Revvy. I reread your post and feel more assured. Theres no way in hell I'd dump it either way. I'm going to keep it in the 60s for the rest of fermentation and I will post up my results for others to see.
plannerjohn
New Member
I'm currently brewing an IPA with Wyeast 1056 American Ale and experienced a temperature spike of around 80 degrees towards the second day of fermentation. Biggest surprise I've had in a while. Was going to dump it out, but now after reading this thread I'll give it some extended conditioning and see what happens. My anger turned to cautious hope. I'm also curious to experience the famed fusels and bubble gum flavors firsthand, so either way I win. =)
Ooompa Loompa without knowing if 78F was the temp of the fermenting beer taken by sticking a probe into the liquid or if the air temp was 78F it could be possible that the beer hit 80-82F. Actively fermenting beer can be 3-5 degrees higher than the ambient air.
The increase in temp wasn't for that long so although it caused the yeast to 'sweat' some diacetyl into your beer, that it may not be able to re-absorb, I don't think it will be that noticeable.
