Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Did fermentation temp stop yeast?

Reply
 
LinkBack Thread Tools
Old 03-16-2011, 11:26 PM   #1
Wolfhausen83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Cromwell, CT
Posts: 42
Default 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?

__________________
Wolfhausen83 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2011, 11:31 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,318
Liked 4272 Times on 3112 Posts
Likes Given: 820

Default

Quote:
Originally Posted by Wolfhausen83 View Post
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.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2011, 06:55 PM   #3
spinlock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: San Antonio, TX
Posts: 20
Default

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.

__________________
spinlock is offline
 
Reply With Quote Quick reply to this message
Old 04-06-2011, 10:11 PM   #4
Wolfhausen83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Cromwell, CT
Posts: 42
Default

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.

__________________
Wolfhausen83 is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2011, 03:53 PM   #5
Zhaph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisonburg, VA
Posts: 27
Default

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?

__________________
Zhaph is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2011, 02:27 AM   #6
Wolfhausen83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Cromwell, CT
Posts: 42
Default

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.

Sent from my DROIDX using Home Brew Talk

__________________
Wolfhausen83 is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2011, 12:03 PM   #7
Zhaph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisonburg, VA
Posts: 27
Default

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.

__________________
Zhaph 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
Sweaty Yeast: High fermentation temp Kickass Extract Brewing 5 05-26-2009 04:48 PM
Fermentation Temp for stout Graeme Extract Brewing 7 04-09-2009 06:19 PM
Fermentation Temp DrewsBrew Extract Brewing 1 03-25-2008 02:47 PM
Higher fermentation temp????!!! zonabb Extract Brewing 6 05-01-2007 02:49 AM
Questions on Wyeast, and fermentation temp Eye8oneu812 Extract Brewing 9 01-01-2007 11:47 PM