BansheeRider
Well-Known Member
- Joined
- Dec 11, 2012
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Well I made the mistake of not watching the weather. Today will be close to 80 degrees outside and I have a batch fermenting in the closet. The room will probably keep at 70, add in fermentation and the wort may climb to 75-78 degrees. I am making a white house porter with Danstar Nottingham yeast. The website says for optimum fermentation the temps should be between 57-70 degrees. So, if my beer ferments at 75 degrees will that be a real bad thing? I know the warmer conditions will make it ferment fast and create an estery aroma, which is normal for this english style yeast.
The problem is that I am at work for 2 days so there is no way I can control the temps. My wife hates my hobby, there is no way she is willing to help unfortunately. I know this beer will be drinkable but what effects am I looking at due to these conditions?
The OG was 1.060, not too high. There is plenty of sugar for the yeast so I hope the yeast doesn't stall out in just a few days. If any damage is done, is there any way that the yeast will clean up over time in primary? I plan on leaving it in primary for 3 weeks and then transfering to secondary for a week or two so i can get another batch going. Also I keg my beer, so aging in the bottle will not be an option. Any advice would help...thanks
The problem is that I am at work for 2 days so there is no way I can control the temps. My wife hates my hobby, there is no way she is willing to help unfortunately. I know this beer will be drinkable but what effects am I looking at due to these conditions?
The OG was 1.060, not too high. There is plenty of sugar for the yeast so I hope the yeast doesn't stall out in just a few days. If any damage is done, is there any way that the yeast will clean up over time in primary? I plan on leaving it in primary for 3 weeks and then transfering to secondary for a week or two so i can get another batch going. Also I keg my beer, so aging in the bottle will not be an option. Any advice would help...thanks