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Old 11-09-2012, 01:46 PM   #1
brybrown
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Default Lost power during secondary fermentation

Had one of my homebrews in secondary for about 3 weeks. I got really busy with work which forced me to leave it in secondary for a little longer that I wanted too. During week 2 I lost power from hurricane sandy for about a week. My house temperature dropped from 72 degrees to 55 degrees for the whole week. I'm wondering if my batch is ruined. Btw I was brewing a honey porter.

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Old 11-09-2012, 02:05 PM   #2
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Nope. You're good.

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Old 11-09-2012, 02:09 PM   #3
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Rdwhahb

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Old 11-09-2012, 02:28 PM   #4
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If only it got a little cooler, it would've made a nice cold crash

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Old 11-09-2012, 02:53 PM   #5
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Personally I would dump the batch. Big temp swings cause infections.

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Old 11-09-2012, 03:15 PM   #6
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Quote:
Originally Posted by buttcord View Post
Personally I would dump the batch. Big temp swings cause infections.
LOL

Don't dump it - I'm sure there are homebrewers in the area who can oversee its disposal in a proper, environmentally safe manner. Usually, this involves sealing it in glass containers until later, when it can be recycled, two or three at a time, through the sewer system.

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Old 11-09-2012, 03:23 PM   #7
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Quote:
Originally Posted by buttcord
Personally I would dump the batch. Big temp swings cause infections.
If this was sarcasm, I missed it.
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Old 11-09-2012, 03:25 PM   #8
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If this was sarcasm, I missed it.
I was thinking the same. I hope he didnt take that advice.
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Old 11-09-2012, 03:28 PM   #9
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Quote:
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Personally I would dump the batch. Big temp swings cause infections.
Really hoping this is sarcasm. If not, it's just plain misinformed.

To the OP - Secondary fermentation is really a misnomer. Fermentation occurs in your primary fermenter. Your secondary vessel would more appropriately be called a bright tank (professional brewers DO call it a bright tank). The fermentation should be done before you transfer it there, and you're just leaving it there to age and condition, and most importantly, to clarify. Temperature isn't really important, since you're just looking for the yeast and any other solids to drop out of solution. In fact, cooler temperatures actually aid in this process. So you're good!
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Old 11-09-2012, 03:40 PM   #10
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Quote:
Originally Posted by stratslinger

Really hoping this is sarcasm. If not, it's just plain misinformed.

To the OP - Secondary fermentation is really a misnomer. Fermentation occurs in your primary fermenter. Your secondary vessel would more appropriately be called a bright tank (professional brewers DO call it a bright tank). The fermentation should be done before you transfer it there, and you're just leaving it there to age and condition, and most importantly, to clarify. Temperature isn't really important, since you're just looking for the yeast and any other solids to drop out of solution. In fact, cooler temperatures actually aid in this process. So you're good!
Well said. I'd also like to add that large temp swings do not cause infection. Especially once the beer is sufficiently fermented (it becomes too harsh an environment most things to grow). They might be known to make the yeast produce off flavors or fussel alcohols, but that's usually caused by upward temp swings, not downward swings.

You're beer will be fine. Dumping beer is extreme in most cases, unless your beer is literally completely covered with some infection (I've even seen brewers try to rack under an infection to keg and drink quickly before it becomes too sour.

So don't dump it please. I mean, after the hurricane you went through, you certainly need a beer.... A "lights out ale" (if i knew what style it was my names would be better)
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