Primary Temperature

I have had my Red Ale in primary for 8 days at a steady 70 degrees. Should I expect any strange flavors when I rack tomorrow?

PanzerOfDoom said:

I have had my Red Ale in primary for 8 days at a steady 70 degrees. Should I expect any strange flavors when I rack tomorrow?

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What yeast did you use? Most yeasts do well between 65-72°, so it should be okay. At the very worst you'll get a slight fruity character, but most of the times it isn't noticeble enough to be a serious flaw.

In the future I'd try to ferment around 66 degrees because during active fermentation in primary the temp of the wort/beer can actually raise a few degrees. If you think your ferment temp was 70°, in all actuality it was probably closer to 75°.

It'll still be good beer, man, NIF!!!!

It was Wyeast Irish 1084; temp did start out high but I cooled it fairly aggressively but the ambient temp here was mid to high 70's.