Fermenting at too high a temperature

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DaveMcPhee

DaveMcPhee

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Made a Koelsch recipe, pitched Wyeast 2565 "Koelsch Ale". Googled the yeast, saw the figure 73-77 and threw the fermenter in the coldest part of the house, keeping it at a steady 75-77F for a week.

Welp, turns out Koelsch Ale yeast has an Attenuation of 73-77, but it's temp range is 56-70F.

What's going to happen :(
 
You will likely have off flavors, and may want to age it longer. Basically yeast fermenting at too high of temps will end up being stressed and can mutate as well, causing odd/off flavors etc. Letting it age a bit more than normal will most often clean up any off flavors. you may find, though, with luck, that it will be fine even after normal 3-4 weeks fermentation
 

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