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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Is my APA gonna be a FAIL?
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Old 02-28-2012, 01:24 AM   #1
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Default Is my APA gonna be a FAIL?

I cooked up a batch of APA on Saturday, and sometime Sunday night fermentation went nutz and blew out my airlock. That isn't my issue. My issue is that while cleaning it up before formation Monday morning, I noticed that the temp was about 73 - 74. I'm using Danstar Nottingham yeast that came with the kit and because of work it had to sit at these temps for an entire day. My question is, are these temps gonna ruin my beer? And if So, what can be done to help at this point?

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Old 02-28-2012, 11:38 AM   #2
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It won't ruin your beer. You'll be fine.

Ideally you'd like to have pitched lower but it is what it is. My concern would be if you trying to correct your mistake mid fermentation by crashing a 73 degree fermention down to 63 degrees or something. That could stop the fermentation all together so my advice would be to just ride it and try to be a little lower next time...

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Old 02-28-2012, 11:45 AM   #3
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Breath in, breath out. Michael's right. It may be a little more esthery. But should be okay. Save a couple of bottles, brew another in the near future at a bit lower temp, then taste the difference. A good experiment.

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Old 02-28-2012, 11:58 AM   #4
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You will be fine. I can rarely get below 70* on my brews.

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Old 02-28-2012, 01:10 PM   #5
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I'm not a huge fan of Notty at those temps, but that doesn't mean you aren't.

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Old 02-29-2012, 12:42 AM   #6
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Well the blonde that I brewed 2 Weeks ago also brewed at too high a temp, originally it tasted alot like alcohol, but after another week in secondary I tasted it and it has mellowed out a ton. I'm thinking that my IPA will turn out fine. Think I will start using recipes instead if kits, that way I can pick a yeast that can handle the higher temps.

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Old 02-29-2012, 12:46 AM   #7
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I would make sure that you leave it in the primary for a extra week or two to clean up the off flavors the yeast made at those temps. With a little aging, you should be fine.

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Old 02-29-2012, 01:37 AM   #8
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+1 to what Tim said

Notty at those temps is not a nice thing. It throws some seriously weird esters that I personally find horrid. Good news is, they might mellow out over the course of a few months. They never fade out completely but they do reduce a bit in intensity. Try and keep that particular strain as cool as you possibly can. I'm sure you will still have something drinkable. Best of luck in the future and I hope your beer comes out to your liking inspite of your troubles!

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Old 03-06-2012, 11:54 PM   #9
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Disaster averted. I just took a sample for gravity reading and after tasting the sample (The best part of taking a sample), It seems to have a minimal estery taste or aroma. If it does have more than I can pick up then the hops are doing a great job covering it up.

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Old 03-16-2012, 11:27 PM   #10
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Just an update. I like to test a bottle every week after bottling and I'm quite impressed with the outcome. I was surprised by the amount of carbonation in this one after only 1 week!

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