jpcoote
Well-Known Member
I live in New Orleans and I just brewed 10 gallons of brown ale on Sunday. I used a Wyeast London III in one fermenter and a dry American ale in the other (don't remember the manufacturer offhand). The Wyeast finished most of the vigorous fermentation by this morning (Tuesday) but I was still seeing a few bubbles here and there. The American ale yeast was still going strong.
Here's where it gets interesting. Hurricane Isaac just made landfall. A lot of houses have already lost power. The temperature shouldn't get too hot during the storm itself (maybe mid 80s?) but afterward it should be the full brunt of a New Orleans August (high 90s). Im concerned about the temperature of my beer during the one or two days we might be out of power.
Should I be too concerned about this short period if vigorous fermentation has subsided by that time? Or can that still mess things up? If it does produce some off flavors, should I be able to get rid of them through conditioning?
Here's where it gets interesting. Hurricane Isaac just made landfall. A lot of houses have already lost power. The temperature shouldn't get too hot during the storm itself (maybe mid 80s?) but afterward it should be the full brunt of a New Orleans August (high 90s). Im concerned about the temperature of my beer during the one or two days we might be out of power.
Should I be too concerned about this short period if vigorous fermentation has subsided by that time? Or can that still mess things up? If it does produce some off flavors, should I be able to get rid of them through conditioning?