Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham at 76 degrees, off flavors?

Reply
 
LinkBack Thread Tools
Old 05-30-2010, 12:35 PM   #1
lknbigfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Mooresville,NC
Posts: 157
Default Nottingham at 76 degrees, off flavors?

i have a batch that is fermenting away at 76 degrees, i really dont have anyway of lowering it this time, should i expect off flavors?

__________________
lknbigfish is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 01:05 PM   #2
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,535
Liked 388 Times on 303 Posts
Likes Given: 584

Default

You'll probably be OK. Notty gets really funky in the eighties..... My fermentation refridge went up last summer and I had to toss a batch.

__________________
Hammy71 is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 02:38 PM   #3
mc_eric
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Lansing, Michigan
Posts: 335
Liked 1 Times on 1 Posts

Default

you'll probably get some serious esters from notty at those temps, but it'll still be beer. When I've used notty and couldn't keep the temps down it got pretty banana-y. Good luck, though!

RDWHAHB

__________________
mc_eric is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 04:32 PM   #4
jalgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Carbondale, PA
Posts: 497
Default

Is that ambient temp or the temp of the wort? Either way, that is getting up there. It shouldnt ruin the beer, but I would bet you will notice it.

[1] Get a plastic container... one of those ones from Wal-Mart that you can store clothes etc in. ($5)
[2] Add carboy, water, and either ice or small plastic bottles filled with water and frozen.

Under $10 and it will help.

__________________

Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

jalgayer is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 05:03 PM   #5
lknbigfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Mooresville,NC
Posts: 157
Default

room temp is 70 wort is 76.

its 15 gallons in 3 better bottles, i just put all 3 of them in a giant cooler filled with cold well water.

it should cool pretty fast, then i will maintain it with frozen water bottles.
do you think the 24 hours at 76 degrees will cause off flavors?

__________________
lknbigfish is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 06:21 PM   #6
bgough
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: San Luis Obispo, CA
Posts: 304
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I think that most ester production takes place over the first 3 or so days, so 24 hours of high temps will likely produce some, but not an overwhelming amount of esters.

Also, I think that cooling down the beer after fermentation starts could stress the yeast. Just keep an eye on it once you get it cooled, you may have to give it a little swirl to wake up the beasties if you drop the temp too far.

__________________
bgough is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 06:57 PM   #7
lknbigfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Mooresville,NC
Posts: 157
Default

at what temp should i worry about stressing the yeast?

__________________
lknbigfish is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2010, 10:43 PM   #8
Shepherd5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Chula Vista
Posts: 147
Liked 1 Times on 1 Posts

Default

Do the esters have a particular smell?

__________________
Shepherd5 is offline
 
Reply With Quote Quick reply to this message
Old 05-31-2010, 01:02 AM   #9
lknbigfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Mooresville,NC
Posts: 157
Default

Quote:
Originally Posted by jalgayer View Post
Is that ambient temp or the temp of the wort? Either way, that is getting up there. It shouldnt ruin the beer, but I would bet you will notice it.

[1] Get a plastic container... one of those ones from Wal-Mart that you can store clothes etc in. ($5)
[2] Add carboy, water, and either ice or small plastic bottles filled with water and frozen.

Under $10 and it will help.
down to 65, thanks for the tip.

i dropped about 2 degrees an hour, should i be worried about shocking the yeast?
__________________
lknbigfish is offline
 
Reply With Quote Quick reply to this message
Old 05-31-2010, 12:40 PM   #10
jalgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Carbondale, PA
Posts: 497
Default

I am not an expert but 2 degrees doesnt sound like a lot to me. Not enough to shock the yeast I dont think.

__________________

Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff


SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

jalgayer 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
why 170 degrees? benl560 Beginners Beer Brewing Forum 19 04-06-2009 05:38 AM
From 76 Degrees Down to 66 Degrees, Your Opinion Please... RLinNH General Beer Discussion 1 09-07-2008 10:37 PM
Is 74 degrees too hot? talkingmonkey Beginners Beer Brewing Forum 13 06-24-2008 04:43 AM
What To Do When it's 95+ Degrees outside? RLinNH General Beer Discussion 24 06-10-2008 09:18 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM