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Old 03-13-2013, 10:18 PM   #21
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Unfortunately, this may be your bad batch. The yeast are almost certainly still actively fermenting your beer after only two days.

Those temps are really high for Notty. I try to keep it between 59-62 for a clean flavor profile.

However it turns out, take the all the way through the bottling process. If it sucks, let it age a bit. (I'm not suggesting time heals all wounds, because it doesn't) Some of the undesired flavors may mellow a bit. I've never had them totally age out, but they've become a bit more subdued over time.
Nicely done. That's what's up!
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Old 03-13-2013, 10:21 PM   #22
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I basically ruined my first brew with high temps but it was much warmer than 75 I was probably over 80 because it was actually a little warm to the touch. My in house temps are almost always around 70 but on the first few days I always make sure to have frozen bottles of water all around it since my first one was so bad. So I am not sure how much off flavors you will get in that range but I would expect at least some.

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Old 03-13-2013, 10:27 PM   #23
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Protip: Google for threads using "homebrewtalk" or "site:homebrewtalk.com" at the beginning of your query.

The board search returns results sorted by age, newest first. Google returns results sorted by relevance, regardless of age.

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Old 03-13-2013, 10:39 PM   #24
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Yeah that or an administrator could just roll up their sleeves and fix it. I'm pretty sure that given the right access, I could zap the existing searchbar and replace it with the Google Advanced search someone oddly plugged in underneath it.

This subject has come up SO many times, and this board has a HUGE problem with reposts, repeat questions, etc. Had me asking myself this weekend: What am I paying for?
All true enough. But it's also about helping the noobs as the more experienced types helped you when you were a noob. I must be getting to the point where I'm beginning to enjoy it. Kinda like Max said to phee phee.
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Old 03-13-2013, 10:47 PM   #25
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This subject has come up SO many times, and this board has a HUGE problem with reposts, repeat questions, etc. Had me asking myself this weekend: What am I paying for?
hmmmm . . . I pay to be a member of a beer forum, a place for conversation.
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Old 03-13-2013, 11:26 PM   #26
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So there's a good chance the beer will taste like s**t and time won't fix it? I guess this will be my lessoned learned although I had high hopes for this beer. I think I like brewing in the winter time better as providing heat is easier than providing cool air. Sorry if I stirred up some old topics and I appreciate the input. This site has taught me everything I know about brewing without the need to start many threads. I think I just have a handful of threads since I became a member.

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Old 03-13-2013, 11:32 PM   #27
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So there's a good chance the beer will taste like s**t and time won't fix it? I guess this will be my lessoned learned although I had high hopes for this beer. I think I like brewing in the winter time better as providing heat is easier than providing cool air. Sorry if I stirred up some old topics and I appreciate the input. This site has taught me everything I know about brewing without the need to start many threads. I think I just have a handful of threads since I became a member.
It's been my experience that beer fermented warm will have undesired esters and fusel alcohols. It may mellow a bit with time, but more likely than not be flawed. How much is really unknown until you begin to drink it. Also, some people's palette are more sensitive to esters/fusels than others. You've come this far, might as well see it through the whole process.

Additionally, this place is called homebrewTALK not homebrewSEARCH. Ask any question that comes to mind.
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Old 03-13-2013, 11:40 PM   #28
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Additionally, this place is called homebrewTALK not homebrewSEARCH. Ask any question that comes to mind.
Thanks! In your experience does yeast finish with a high FG if fermentation was too warm?
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Old 03-13-2013, 11:41 PM   #29
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I'd think the opposite is true.

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Old 03-13-2013, 11:49 PM   #30
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I'd think the opposite is true.
So I should see a lower FG? I thought maybe the higher temps would result in higher ABV before the yeast had a chance to multiply, and the alcohol would kill off most of the yeast.
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