Chefencore

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I got home yesterday and the wife had let it get 84 degrees in the house, taking my fermenting beer with it. I have two batches, one had been fermenting since saturday night, the other since Monday evening. Both were over 80degF, so I moved them to the basement to cool off. I'm more worried about the younger one, only 48 hrs fermenting. The krausen fell when I moved it, but it looks like it wants to come back. Should I toss it in the fridge for a few hours to bring it back down?

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"What do you use to weigh down your hop spider?"

"Hops..."

jeepinjeepin

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I could be and probably am wrong but I think the most damage to flavor is done via high temps during yeast replication. If you had krausen then replication was complete. I wouldn't worry too much. Get your temp back down slowly to avoid shocking the yeasties and let them do their thing. You might need some extra time in primary for them to clean up any potential nasties.

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turtle

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yes, toss swmbo in fridge.

Chefencore

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Great! Thanks.

__________________
"What do you use to weigh down your hop spider?"

"Hops..."

Reno_eNVy

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Nice! You win 100 internets!

To the OP: I'm going to go ahead and say you're fine as most yeast esters/phenols are created at the reproduction/peak-fermentation phases. You were probably past that. Hell, you may have actually gotten lucky and had the yeast clean-up faster with the increased temperature

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Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

Chefencore

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Haha! Growing up, my dad kept the a/c rockin year round- to the point of sweaters and blankets in the summer He freezes it up on occasion. She calls his house the arctic circle.
Meanwhile she grew up without ac at all. It's a constant battle. But I was still amazed how hot it was when I got home from work! I work in a kitchen, and I was about done with heat that day.

__________________
"What do you use to weigh down your hop spider?"

"Hops..."

RighteousFire

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Most yeast flavors are produced during the lag and reproduction stages. Once critical mass is reached and active fermentation is reached flavors are not the main byproduct.

What was the actual temperature inside the fermenting wort?

You should be fine. Worry not. If you had krausen, just let it go.

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Primary: Cascadian APA (BBR/BYO Experiment)
Lagering:
Kegged: American Nut Brown Ale, Dusseldorf Alt
Bottled: Blonde Ale
Next Up: Belgian Golden?, Coconut Porter, Saison, Some kind of fruit beer, more delicious Stout, more IPA, more Blonde Ale, more Stout, Cascadian APA

Cheers.

teddy4xp

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I like how she is called SWMBO but everyone gets annoyed when she messes with the a/c

Chefencore

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I've got two better bottles with the sticky fermometers on the outsides. They only go up to 78, so it was higher! I'm gonna check the temp and gravity once the chirrun are in bed.

__________________
"What do you use to weigh down your hop spider?"

"Hops..."

turtle

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obeyed, but not always tolerated