menerdari

Recipes 

Hello all, my first attempt at home brewing if you discount a failed mr. beer try about 12+ years ago.
I brewed up a batch of American Light from a Brewers Best ingredient kit.
Everything went smoothly, pitched the yeast at about 75* and got first signs of life at about 4 hours, by 16 hours I was getting regular bubbles from my air lock but temp in my fermentation bucket was at 74* so I moved it to my basement which has an ambient temp in the low to mid 60s. I am down to 70* now and still bubbling away. My concern is the temp might be too high yet but I am in range of kit and yeast manufacturers recomendations although on the high side. Any thoughts?

chumpsteak

Recipes 

Next time try to pitch at 65 and start the beer fermenting in the basement to keep it under 70 the first week if possible. The first few days are the most critical, but unless you got into the 80s or severely underpitched youll probably be ok. Ride it out and complete the process.

Holy_Hops

Recipes 

Sounds like you're doing just fine. The fermentation temp is always going to be a few degrees warmer than the air temp.

Also - the only risk you run by fermenting a little warmer is esters. Often times they're fruity esters, but this depends on the yeast. As long as you're in the ballpark of 65-70 for an ale you'll make good beer. If you do want cleaner flavors in the future, though, you can try to keep the fermentation on the lower side.

Cheers!

jsmcclure

Recipes 

Yeah, my fermentation temps run 5-10 degrees above ambient. With very light beers i think i can taste the esters, not so much with higher gravity/hoppier beers. I bought a cool brew to keep my temps down for those first 4-5 days A swamp cooler will do the same. i think it makes my beers taste better but it's all beer. Don't worry, enjoy the end product and consider a change for your next batch!

bottlebomber

Recipes 

You'll be fine. Any fruitiness will age out. It didn't get quite hot enough to turn into a Belgian Blonde

dantose

Recipes 

You're good. In Oklahoma during the summer (right now) my AC can only get the room temp down to 80ish. I brew in that with no problems. If you are in the recommended range, temp won't be an issue at all. Even if you are a bit outside of it, you aren't likely to get any issues.

i once had my AC break right after getting a batch going. it spend the first 3 days in the 90s. Smelled awful for a while, but I gave it some extra time and the yeast were able to clean it back up.

Unibrow

Recipes 

If you need to regulate temps easily, check on these forums for the swamp cooler. Even in extreme heat, it's easy to keep 5 gallons fermenting under 70

__________________
I'm trying to catalog every brew online so I don't have to keep notes all over the house. Check it out on my blog site below:

http://brewzak.wordpress.com/

menerdari

Recipes 

Thanks for all the help, Last night I had the temp down to 67* at an average drop of 2*every 2 hours. This morning it is at 66* fermenting has slowed a little with the lower temps to about 8 bubbles per 10 seconds, I turned the room temp up 1*. Don't want to let it get too cold and have the opposite problem

Unibrow

Recipes 

Even if you're below 60 degrees, you won't have the opposite problem because you can always increase the temp to activate the yeast. The yeast won't die if it's too cold, they will just go dormant. For most of my ales, I try to stay in the mid 60's best I can - but remember the first 4-5 days is the most critical time for temperature control. After 1 week, I think its okay to raise the temp a little and help the yeast finish up - at least in my experience

__________________
I'm trying to catalog every brew online so I don't have to keep notes all over the house. Check it out on my blog site below:

http://brewzak.wordpress.com/

el_horno

Recipes 

Don't worry, relax and have a home brew.