I brewed a Pale Ale on Sunday and pitched Wyeast 1056. I checked the fermenter today and it was reading between 70F and 73F on the stick-on thermometer. I moved the fermenter into another room that is cooler, the temperature is now around 68F. Should I be worried about off flavors from fermenting at those temperature for 24-48 hours?
Fermenting too warm
- Thread starter zach1288
- Start date
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Nothing to worry about here... The Wyeast website lists a range of 60-72F for that yeast. If you're really worried about off-flavors I would recommend holding the beer in the fermenter for 3 weeks to allow the yeast plenty of time to clean up after themselves.
solbes
Well-Known Member
Agreed, I think it'll turn out okay. Give it some extra time to clean up.
For my brewing, I always target the bottom of the fermenting range for the first 2 days. Some brews I bring up in temp to help fully attenuate or to create esters/phenolics to style (belgians).
For my brewing, I always target the bottom of the fermenting range for the first 2 days. Some brews I bring up in temp to help fully attenuate or to create esters/phenolics to style (belgians).
JonK331
Well-Known Member
You may get some phenols and esters but this isn't necessarily a bad thing. Mostly personal preference.
