LukeG
New Member
I am brewing a Strong Belgian and was going for a higher temp during primary fermentation than I ever would for other beers. It's summertime after all, and I don't have much in the way of keeping my home cool. I went through primary at 80 degrees and then racked into secondary where the beer slowly blurped away for a few weeks. Fermentation was pretty much over and I was heading out of town for a week and didn't have time to bottle. While I was gone a record heat wave hit and I'm pretty sure my brew closet hit 95. From what I am reading, this would have produced some off flavors IF fermentation was still going on. My question then, how worried should I be about those high temps since fermentation was more or less complete?