HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Warm Weather Fermentation Problems
LinkBack Thread Tools
Old 05-27-2010, 03:48 PM   #1
Feedback Score: 0 reviews
Join Date: Feb 2010
Location: Brooklyn, NY
Posts: 113
Liked 4 Times on 4 Posts

Default Warm Weather Fermentation Problems

Four days ago I brewed a rye IPA with an OG about 1.075. I know I used enough yeast because I used two vials of the White Labs California Ale with a starter, but the fermentation came to a complete halt last night.

After pitching, it starting fermenting nicely after about 5-6 hrs then after two days, started to slow and after about 3-3.5 days, it has almost stopped completely. I am pretty certain this was due to the fact that despite my best cooling efforts, I could only keep the fermentor at 80 degrees.

I was doing research and found that my earlier, quicker fermentation will likely result in tastes of diacetyl and fusel alcohols. Is there anything I can do to prevent or eliminate the off tastes in my beer? or am I just being pessimistic?

it just seems strange to me because every other beer I have made has had activity for 7-10 days. This is my first time using the California Ale yeast though so maybe it is a faster acting yeast as well.

rtbrews is offline
Reply With Quote Quick reply to this message
Old 05-27-2010, 03:52 PM   #2
Feedback Score: 0 reviews
Join Date: Mar 2009
Location: California
Posts: 2,607
Liked 22 Times on 20 Posts


take an SG reading. you may be done. letting it sit on the yeast for a while will help with some of the off flavors.

how are you cooling your brew?

TipsyDragon is offline
Reply With Quote Quick reply to this message
Old 05-27-2010, 04:19 PM   #3
Feedback Score: 0 reviews
Join Date: Aug 2009
Location: Corvallis, OR
Posts: 344
Liked 2 Times on 2 Posts


Yeah at that temp its probably finished. Take some gravity readings if you can to be sure or just let it do its thing for a couple more days to clean everything up and taste it. Let your palette be the judge of off flavors instead of paranoia

Typically I find the Cal Ale yeast to be a moderately fast yeast. It attenuates pretty well, usually around 80-85% for me even on the bigger beers. Just had an 1.081 red ale go down to 1.011 with no fusels or diacetyl, but I did a rigorously controlled ferment @68 with a three day diacetyl rest in the 70's.

If when you taste it you find that it is hot and unpleasant, unfortunately there is no good way to remove fusels other than distillation. Even blending won't mask it completely. I say choke it down or cook with it.


Fermenting: Flanders Red Ale
Conditioning: Blackberry Mead, Altbier, Cardamom Saison
Kegged: Vanilla Bourbon Porter, Belgian Strong Dark

Sedge is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewing in Warm weather? 1911Man General Techniques 29 07-30-2012 09:46 PM
warm weather...central jersey JohnnyKim New Jersey HomeBrew Forum 3 04-01-2012 08:46 PM
Warm Weather Yeast pfranco81 Recipes/Ingredients 4 06-08-2007 10:38 AM
Warm weather brews D*Bo Recipes/Ingredients 3 07-10-2006 04:49 PM
What are some good warm weather projects? ahoym8e Beginners Beer Brewing Forum 7 02-12-2006 11:17 PM

Newest Threads