olz431

Recipes 

Thanks that is kind of reassuring. I never expected fermentation can raise temps 15 degrees, the fermenter next to it is at 68 degrees so i know its not hot in the room.

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Mmmmmmm BEER.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Primary 5:
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy

NordeastBrewer77

Recipes 

Oh yeah, a higher gravity wort can ferment really aggressively. I use the rubbermaid tote type of cooler too, and for higher grav brews I like to start out at around 60 (water and wort temp) and let it slowly raise to ~67 or so as it begins to slow; keep cool when it's super active, allow it to warm itself up while still keeping the water bath temps in check as it slows down.

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The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

Quote:

Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

Quote:

Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

olz431

Recipes 

I got her down to 68 in 60* water. I'm going to leave it sit in their as it should level out somewhere in the mid 60s. This thing is still rumbling away. Is my nose playing tricks on me or is this temp change making the exhaust smell good again?

__________________
Mmmmmmm BEER.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Primary 5:
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy

NordeastBrewer77

Recipes 

I can't say for sure, but I can give you some anecdotal evidence to support a "yes, yes it can".....

Few months ago I was fermenting an English pale with s-04, it was probably in the mid 60s when it started. The first morning of really active fermentation it was kicking a ton of sulphur. It stunk, bad, like rotten eggs coming out of the airlock. Temp was 68 in the tub, so warmer inside. I dropped it down to a stable 62 and it quickly began smelling more like the fruit and bread that I expect from 04. The sulphur smell began subsiding soon after I began cooling and was gone by the time it cooled. The beer turned out well.

Again, if you're ever worried about a yeast derived off flavor/aroma in a beer, it never hurts to let it warm up a bit near the end. Not that it'll cure all ills, but as the sugars in the wort diminish, the yeast will begin metabolizing some esters and other compounds. Leaving them warm helps yeast stay in suspension longer, so in theory they'll be able to metabolize some more compounds. It's common practice to leave a beer warm (high 60s-low 70s) for a few days to a week after fermentation before removing it from the yeast for this reason.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

Quote:

Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

Quote:

Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

olz431

Recipes 

It definitely went back to smelling good! Thanks for the tips and insight! I now know what to expect when I make a big beer!

__________________
Mmmmmmm BEER.
Primary 1: Citrarillo IPA
Primary 2: Big Baltic Porter
Primary 3: Full Nelson Pale Ale
Secondary 1/ Primary 4: Rochefort 9
Primary 5:
Bottled: Zombie Dust, Yoopers House Ale, DFH 90 clone, Two Hearted Ale, Dead Guy, Dundalk Irish Heavy