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Old 02-05-2013, 02:51 PM   #11
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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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Old 02-05-2013, 02:57 PM   #12
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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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Old 02-05-2013, 04:45 PM   #13
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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?

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Old 02-05-2013, 04:57 PM   #14
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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?
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.
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Old 02-05-2013, 05:22 PM   #15
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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!
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