Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Correcting Warm Fermentation

Reply
 
LinkBack Thread Tools
Old 04-09-2013, 10:08 PM   #1
brewmeister13
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2013
Location: Tucson, Arizona
Posts: 403
Liked 23 Times on 23 Posts
Likes Given: 13

Default Correcting Warm Fermentation

I just brewed a Hefe and am using WLP300. I was having some problems with my temps and fermented the first 3 days at 69-71F (the cooler was set to 56F), with dips down to 65 or so for short periods of time. I pulled a sample today and it was nearly done fermenting, 1.012 (1.050 was the OG). I noticed a heavy banana/sweetness from the sample and am hoping it's not too late to correct this with the cooler temp. My question is will the cooler temp now help and is there anything else I can do, other than refine my fermenting next batch, to help this brew?

Thanks

__________________
brewmeister13 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 10:40 PM   #2
chemman14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Newbury Park, CA
Posts: 1,494
Liked 32 Times on 28 Posts
Likes Given: 82

Default

That temperature is what 300 should ferment at. Bannana esters are created with this yeast.

__________________
chemman14 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 10:43 PM   #3
chemman14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Newbury Park, CA
Posts: 1,494
Liked 32 Times on 28 Posts
Likes Given: 82

Default

Also when you say the cooler was set to 56, what do you mean? Are you measuring the ambient air temperature of a fermentation fridge?

__________________
chemman14 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 10:57 PM   #4
brewmeister13
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2013
Location: Tucson, Arizona
Posts: 403
Liked 23 Times on 23 Posts
Likes Given: 13

Default

The banana is over powering and I was aiming for closer to 66-68 to balance the clove and banana flavors. At the temp I had the banana is overpowering.

By 56 this is the ambient air inside the cooler where the probe is. The temp difference is due to the very active fermentation.

__________________
brewmeister13 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 11:03 PM   #5
BlackGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Tustin, CA
Posts: 695
Liked 77 Times on 66 Posts
Likes Given: 53

Default

yep, banana and clove is what this yeast is supposed to produce. If you don't want these flavors, a different strain next time will help. WLP001 produces a simple clean heffe with none of the traditional bavarian off flavors.

__________________

Primary: English Gold
Secondary: 2013 Dark Stock (on oak), Wee Heavy on oak
Bottled: Sir Suspicious Oatmeal Stout, Victorious Brown Ale, Wee Rambunctious Scotch/Belgian Hybrid

BlackGoat is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 11:21 PM   #6
brewmeister13
Feedback Score: 2 reviews
Recipes 
 
Join Date: Feb 2013
Location: Tucson, Arizona
Posts: 403
Liked 23 Times on 23 Posts
Likes Given: 13

Default

I understand the yeast is one aspect to the flavor production, temperature being the other. I have all banana and no clove from the warm temp. I was looking for a balance of the two by controlling temp, however, due to a very vigorous fermentation and inexperience with the equipment swas unable to. I've dropped the temp and am hoping this will work. Does anyone out there know of any other methods for reducing the banana ester flavor after fermentation has 80-90% finished?

Perhaps I posted this in the wrong forum. Should I have posted in general techniques?

__________________
brewmeister13 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 11:24 PM   #7
BlackGoat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Tustin, CA
Posts: 695
Liked 77 Times on 66 Posts
Likes Given: 53

Default

Age is really the only thing that will help. I would give it plenty of time on the yeast to clean it up (week or two after fermentation is complete) then see if that helps much. Usually some of those strong notes you pick up this early will mellow out a bit.

__________________

Primary: English Gold
Secondary: 2013 Dark Stock (on oak), Wee Heavy on oak
Bottled: Sir Suspicious Oatmeal Stout, Victorious Brown Ale, Wee Rambunctious Scotch/Belgian Hybrid

BlackGoat is offline
brewmeister13 Likes This 
Reply With Quote Quick reply to this message
Old 04-09-2013, 11:28 PM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,597
Liked 4343 Times on 3158 Posts
Likes Given: 845

Default

Once the fermentation starts, lowering the temperature won't do all that much because esters are formed in the first 24-48 hours. It won't hurt, of course, but it may not help.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
brewmeister13 Likes This 
Reply With Quote Quick reply to this message
Old 04-10-2013, 05:42 AM   #9
chemman14
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Newbury Park, CA
Posts: 1,494
Liked 32 Times on 28 Posts
Likes Given: 82

Default

Also, you should attach your probe directly to the outside of your fermenter, covered by some type of insulation. This will give you more accurate control over your fermentation temperature.

__________________
chemman14 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 05:50 AM   #10
urbanmyth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Twin Lakes, WI
Posts: 997
Liked 55 Times on 45 Posts
Likes Given: 60

Default

For next time, a balance of the banana and clove is better achieved through a cooler ferment. 62F on a dunkelweiss gave me the perfect balance.

__________________
Aurë Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.
urbanmyth is offline
brewmeister13 Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
warm fermentation buzbey General Beer Discussion 6 01-18-2013 03:40 PM
How warm is too warm? Fermentation sok454 Beginners Beer Brewing Forum 13 10-19-2012 01:16 PM
Warm fermentation signal2noise Fermentation & Yeast 2 02-21-2012 01:36 PM
Warm Fermentation Quadrupled Beginners Beer Brewing Forum 3 08-29-2011 03:02 PM
No fermentation, too warm? benteach Beginners Beer Brewing Forum 4 09-08-2010 12:05 AM