rcd
Well-Known Member
I brewed a porter the other day and it got off to a really quick start with fermentation (WL irish yeast). I went to bed, and woke up and it was kicking ass hard... the stick on thermometer said 80F but I'm sure it was even higher than that inside. I'd left it at room temp to let fermentation begin...
so anyway, I put it in my chiller and now its down at like 65 or so, but there was a good... oh, maybe 16-24 hours where it was too warm.
Was it long enough to cause the dreaded banana/off flavors? If so, how bad?
I recently tracked all my problems down to temperature, so I'm hoping I didn't mess this one up too.
so anyway, I put it in my chiller and now its down at like 65 or so, but there was a good... oh, maybe 16-24 hours where it was too warm.
Was it long enough to cause the dreaded banana/off flavors? If so, how bad?
I recently tracked all my problems down to temperature, so I'm hoping I didn't mess this one up too.