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-   -   Did fermentation temp stop yeast? (http://www.homebrewtalk.com/f37/did-fermentation-temp-stop-yeast-232885/)

Wolfhausen83 03-16-2011 11:26 PM

Did fermentation temp stop yeast?
 
I am in the process of brewing my 6th extract kit. It is a clone brew of Hoegaarden White ale using Wyeast #3463 Forbidden Fruit. The brewing went perfect and I was at my OG 1.050 specified for the kit. I let the activator pack swell for 3+ hours and made sure to aerate the wort. I pitched the yeast Monday night and yesterday I had signs of vigorous fermentation. Today when I got home the bubbling has almost stopped. The reason for my concern is my other brews had slower onset fermentation that seemed to last for 4-6 days, whereas this one started and slowed quick. I noticed that the temp strip on my carboy was at the highest level. Is it possible that the high temps messed up the fermentation? or am I just being paranoid and should wait and see if i hit my target FG?

Yooper 03-16-2011 11:31 PM

Quote:

Originally Posted by Wolfhausen83 (Post 2744357)
I am in the process of brewing my 6th extract kit. It is a clone brew of Hoegaarden White ale using Wyeast #3463 Forbidden Fruit. The brewing went perfect and I was at my OG 1.050 specified for the kit. I let the activator pack swell for 3+ hours and made sure to aerate the wort. I pitched the yeast Monday night and yesterday I had signs of vigorous fermentation. Today when I got home the bubbling has almost stopped. The reason for my concern is my other brews had slower onset fermentation that seemed to last for 4-6 days, whereas this one started and slowed quick. I noticed that the temp strip on my carboy was at the highest level. Is it possible that the high temps messed up the fermentation? or am I just being paranoid and should wait and see if i hit my target FG?

If it was a hot fermentation, it could easily ferment out in 24 hours.

spinlock 04-06-2011 06:55 PM

How did it turn out?

I just experienced some thing very similar to a batch I started Sunday night went nuts by Monday evening, upper 70's, and looked rather pooped out by Tuesday evening.

I will check my gravity tonight or tomorrow.

Wolfhausen83 04-06-2011 10:11 PM

I transferred to the secondary this weekend, and my FG was spot on based on recipe directions and everything looked/smelled good. I'm going to let it age for another two weeks or so then keg.

Zhaph 04-07-2011 03:53 PM

Now that active primary fermentation is over, you should move your carboy to a lower-temperature area (50-55 degrees) if possible; leaving it in an area in the upper 70s might create some undesirable off-flavors over the course of two weeks. Exactly how high were your "high temps," Wolf?

Wolfhausen83 04-08-2011 02:27 AM

It got up to the highest temp on the stick-on thermometer on the carboy, I think like 76. Its still cool in CT so room temp in my basement now is 62. Im gonna give it some time in secondary and hope for the best.

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Zhaph 04-08-2011 12:03 PM

You should be fine if you move your carboy to your basement; I've had a few beers hit the high mark on my stick-on thermometers by accident as well, but after moving them to a lower temperature they've always turned out well.


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