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Old 06-18-2007, 11:01 PM   #1
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Default AC broke!!!!!!!

I need help..... calling all beer nerds!!!

Well it started this morning when i came home from a long night of work. ( I work the night shift) When i stepped in my house it was hot and muggy... the AC broke while i was at work. The worst part about it is tonight is bottling night. I checked on my APA and wrapped a cold towel around it, called the AC guy to fix my problem, and hit the sack. The AC guy couldn't get here until 4pm. When i woke in my house the temp was 87 and my beer was at 77!!!!!! ( normally at 68-70)

The REALLY bad part is it started fermenting again!!!!!

Well the air is fixed but beer is bubbling. What can i do to save my brew????? should i put it in the fridge??? will there be off flavors??? HELP!

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Old 06-18-2007, 11:03 PM   #2
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Quote:
Originally Posted by rotary_full
I need help..... calling all beer nerds!!!

Well it started this morning when i came home from a long night of work. ( I work the night shift) When i stepped in my house it was hot and muggy... the AC broke while i was at work. The worst part about it is tonight is bottling night. I checked on my APA and wrapped a cold towel around it, called the AC guy to fix my problem, and hit the sack. The AC guy couldn't get here until 4pm. When i woke in my house the temp was 87 and my beer was at 77!!!!!! ( normally at 68-70)

The REALLY bad part is it started fermenting again!!!!!

Well the air is fixed but beer is bubbling. What can i do to save my brew????? should i put it in the fridge??? will there be off flavors??? HELP!
If the yeast started back up, then that's a GOOD thing. It means that it wasn't finished to begin with, and the yeast got "woken" back up by the jump in temps. Do you have any gravity readings?
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.planned:
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98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
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Old 06-18-2007, 11:22 PM   #3
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i checked the gravity and it is at 1.012.......... and it is DELICIOUS...mmmmmmm




( edit : WOW... holy large picture batman)

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Old 06-18-2007, 11:30 PM   #4
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AH! Jesus! Way too close, man. Back it up. Respect the bubble!

Yeah..see...told ya. If the yeast leave behind fermentable sugars, you won't be happy come bottling time.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-18-2007, 11:33 PM   #5
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HAHAHA
yeah sorry about that............ i took the pic myself

anyway.... should i just bring it back to fermenting temps and let it sit another week or so????

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Old 06-18-2007, 11:37 PM   #6
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Quote:
Originally Posted by rotary_full
HAHAHA
yeah sorry about that............ i took the pic myself

anyway.... should i just bring it back to fermenting temps and let it sit another week or so????

word.


let it sit until SG remains constant over the course of a few days.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-18-2007, 11:39 PM   #7
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Evan! you are the man!! i appreciate your quick advice and calming my nerves.

Geoff

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Old 06-18-2007, 11:42 PM   #8
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Quote:
Originally Posted by rotary_full
Evan! you are the man!! i appreciate your quick advice and calming my nerves.

Geoff
Any time. That's what we're here for. I got the same gracious assistance when I started out...just carrying on a grand tradition.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-19-2007, 03:06 AM   #9
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You may want to invest in a bin/tub so you can put the fermenter in and surround it with water about 1/2 way.

Then add frozen water bottles, switch out every 12 hours or so. That'll keep the temp down.

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Old 06-19-2007, 04:36 AM   #10
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I can almost guarantee you that the yeast didn't start up again. It's most likely dissolved CO2 leaving the beer since the temp climbed so much.

Tomorrow, check your SG and see if it's the same as before.

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