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swhitt · 08-09-2007, 01:48 AM

Hey guys,
I've been trying to diagnose my issues with bad tasting beer. Water left to sit alone in the room is about 72 degrees. However, I just took the temperature of the wort in my fermenter (bubbling away quite merrily). It's 82-83 degrees. This is above the recommended temperature for the yeast - am I screwed?

Steve

**DeathBrewer** · 08-09-2007, 02:19 AM

you're not screwed. you'll get some off tastes...really fruity, ester tastes. and it will generate alot of fusel alcohols, which won't taste as good and will give you a helluva hangover if you drink enough of it.

It will still be drinkable and might even make a relatively good beer, but you could definitely make a better one.

try to cool the temperature as much as you can for now, and invest in a fermentation chiller for future use.

what type of beer is it and what yeast are you using?

uuurang · 08-09-2007, 02:26 AM

Pardon me, but I just asked a similar question. There's a link to building a fermentation cooler in post 7,Link. Here's direct link, http://home.elp.rr.com/brewbeer/chiller/chiller.PDF

Here's another one I just found, http://www.homebrewtalk.com//showthread.php?t=32651
Hope it's informative.

**DeathBrewer** · 08-09-2007, 02:34 AM

son-of-fermentation chiller is what i have (first link)

works wonders

swhitt · 08-09-2007, 02:50 AM

I just realized that I have a digital controller I can use for a fridge. I could store the carboy in a fridge. Do you guys know of a good fridge that would fit a 5-6gallon carboy with an airlock on top that's pretty cheap?

**DeathBrewer** · 08-09-2007, 05:11 AM

i'd start here http://boston.craigslist.org/search/sss?query=fridge

SoCalBrewing · 08-09-2007, 05:23 AM

If you cant cool it down, your gonna be stuck brewing Ales and Stouts.

**DeathBrewer** · 08-09-2007, 05:42 AM

which is fine! those are the best anyway, IMO

but you'll still want it under 75 no matter what

most my beers i brew at 70 or below, i like the cleaner, crisper flavors and the spiciness versus the fruitiness, esters, bananas, etc. from higher temperatures.

Jekster · 08-09-2007, 12:46 PM

Just plop your carboy into a bit rubbermaid container, fill with a small amount of water and add some ice. I have been about to effectively keep my fermenting brews at 68 or below by adding a few trays (3-4) each day. If I didn't add the water and ice it would be around 76-78. It isn't the easiest to always remember about, but it does work!