The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation: (Way) too hot for 24 hours at end of primary

Reply
 
LinkBack Thread Tools
Old 02-02-2013, 03:39 AM   #1
NYAleProject
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: New Haven, CT
Posts: 2
Default Fermentation: (Way) too hot for 24 hours at end of primary

Hi,

I brewed a Scotch Ale 11 days ago. This was going to be my first brew with properly regulated temperature -- my apartment is very cool in the winter, and I bought a Johnson temp controller and a fermwrap. The setup was working fine, and I was fermenting happily at 66 degrees F. However, when I took a gravity reading yesterday I must have knocked the probe loose (I had it taped to the bucket and insulated with bubble wrap). So the probe was on the floor and picking up the (lower) temperature of the room, which I noticed when I went to rack to secondary today. The fermwrap must have been on for some time. When I racked, the wort was 88 degrees.

My question: how much damage was done? On the one hand, the wort was too hot for a maximum of 24 hours at the end of an 11 day primary. Also, there was no difference in gravity yesterday, before the accident, and today. On the other hand, it was a good 20 degrees over what it should be. What can I expect from here on out?

__________________
NYAleProject is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 03:54 AM   #2
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,069
Liked 171 Times on 155 Posts
Likes Given: 39

Default

That late in the fermentation will probably have no effect....the yeast are pretty much done by then....it will accelerate the conditioning process so if you are at FG it's ready to bottle.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:56 PM   #3
NYAleProject
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: New Haven, CT
Posts: 2
Default

Quote:
Originally Posted by helibrewer View Post
That late in the fermentation will probably have no effect....the yeast are pretty much done by then....it will accelerate the conditioning process so if you are at FG it's ready to bottle.
Is the yeast the only concern for a temperature problem like this? What would have happened if, say, young bottles were exposed to 90 degree heat for about a day?

Are there any off-flavors I should be looking for in particular?
__________________
NYAleProject is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:17 PM   #4
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 5,958
Liked 450 Times on 419 Posts
Likes Given: 200

Default

If the beer was already at FG when the temp spiked I wouldn't worry about as the yeast were already done doing their job.

If the spike occurred during active fermentation then the yeast could have thrown off a myriad of byproducts associated with off flavors produced.

As for bottles, ideally conditioning and carbonating should occur in the low 70's. IMO if the temp spiked for a day or two it shouldn't really pose much of an issue with the beer.

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation after 67 hours bmizzi Fermentation & Yeast 22 01-18-2012 04:13 PM
Heavy fermentation w/in 12 hours, but now no head at 48 hours billn3 Beginners Beer Brewing Forum 3 04-01-2011 01:33 AM
chilling primary for 24 hours and bottling.. timgman Beginners Beer Brewing Forum 26 01-27-2009 10:08 PM
Possible Infection? In primary less than 24 hours OatMan Beginners Beer Brewing Forum 14 10-10-2008 02:46 PM