OHIOSTEVE

Recipes 

I have 3 kegs of beer in the ferment room conditioning. The temp was set at 70 degrees and each has been in there at least a month.. the big storm took out a tree in my yard which in turn took out a telephone pole and my power lines and cable etc for 2 whole days.. It got HOT. I didn't open the ferment room but I imagine it got plenty warm. Will getting warm AFTER EVERYTHIG IS DONE harm the beer? One of them is the tits up IIPA I wold hate to have that ruined after all of the effort getting it to this point.

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BALDGUT BREWS

Beer-lord

Recipes 

Much depends on how warm it gets but once the majority of fermenting is done, my understanding is that higher temperatures, to an extent, are ok. Of course, leaving the beer on yeast that is warm for a long time can certainly cause off flavors. If you plan on keeping beer in a fermenter that long, I would suggest racking to a secondary after 2-3 weeks for clearing. You might want to keg or bottle as soon as possible.

I wish the best for you all all the rest affected by that huge storm.

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Wherever you go, there you are!

conpewter

Recipes 

Yeah being hot (within reason) for 2 days shouldn't cause any issues. I'd get them bottle or kegged though now that they are cooled back down, the yeast have been stressed and it is best to get the beer off them.

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"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

OHIOSTEVE

Recipes 

they are kegged.. I was naturally priming them because the kegerator is full. so fermented...cold crashed...racked to keg...priming sugar added....setting for a month+ @70 degrees...temp climbs for 2 days.

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BALDGUT BREWS