PantherCity
Well-Known Member
So my A/C broke on Friday and the temp in my house climbed to 85 on Sunday before it was fixed. The temp was back down to 70 by Sunday night but I'm a little concerned about the 4 batches I have in progress at various stages.
My normal fermentation regime is to ferment in a small wine fridge with a ranco controller for the first week, or longer if I don't brew another batch the following weekend. Then I pull the fermenter out and it goes in a small hall closet to condition at 70 until I keg it up. I had 4 batched in the "room temp conditioning phase" all fully fermented but still on primary yeast cake that were exposed to this heat wave.
Beers that were exposed to heat wave:
5 gallons of 2 month old Belgian Dubble - WLP530
5 gallons of 5 week old Janet's brown - WLP007
5 gallons of 4 week old red - WPL007
12 gallons of 3 week old bitter - WLP007
all of these have fermented out.
should I worry about yeast byproducts?
I think I should be OK because the yeast are inactive and temperature related byproducts are more of a concern during active fermentations when the yeast are metabolizing sugars.
P.s.
I also brewed a Black-strap molasses black ale this weekend but it went straight into the temp-controlled fridge.
Thanks for any advise in advance,
Chase
My normal fermentation regime is to ferment in a small wine fridge with a ranco controller for the first week, or longer if I don't brew another batch the following weekend. Then I pull the fermenter out and it goes in a small hall closet to condition at 70 until I keg it up. I had 4 batched in the "room temp conditioning phase" all fully fermented but still on primary yeast cake that were exposed to this heat wave.
Beers that were exposed to heat wave:
5 gallons of 2 month old Belgian Dubble - WLP530
5 gallons of 5 week old Janet's brown - WLP007
5 gallons of 4 week old red - WPL007
12 gallons of 3 week old bitter - WLP007
all of these have fermented out.
should I worry about yeast byproducts?
I think I should be OK because the yeast are inactive and temperature related byproducts are more of a concern during active fermentations when the yeast are metabolizing sugars.
P.s.
I also brewed a Black-strap molasses black ale this weekend but it went straight into the temp-controlled fridge.
Thanks for any advise in advance,
Chase