Here's the scenario:
Brewed a pumpkin spice
OG was 1.056 finished at 1.012
Fremented in a conical fermentor
Pitched a 800 ML starter yeast at about 75 degrees
Krausen the next morning
Now the issue. I brewed on Sat, nice fermentation on Sun come Monday we had record heat and fermentor reached 90 degrees. Immediatly turned on the AC, wrapped the fermentor and dropped my sanitized wort chiller in to my wort and piped cold water through it.
Brought fermenting temp down to low 70s for a week or so. After the first week I opened the bottom of the fermentor and pulled the sediemnt out. I also built a "son of fermentation" cooler.
Week two, fermentation cooler was awesome, wort stayed at 68. End of week two I tranfered my beer to the keg and it just didn't taste or smell like a pumpkin spice.
My question is: should I scrap this batch? It obviously feremented as my OG/FG looks good and I pulled a bunch of sediment (dead yeast?) from both weeks.
What do you guys think?
Brewed a pumpkin spice
OG was 1.056 finished at 1.012
Fremented in a conical fermentor
Pitched a 800 ML starter yeast at about 75 degrees
Krausen the next morning
Now the issue. I brewed on Sat, nice fermentation on Sun come Monday we had record heat and fermentor reached 90 degrees. Immediatly turned on the AC, wrapped the fermentor and dropped my sanitized wort chiller in to my wort and piped cold water through it.
Brought fermenting temp down to low 70s for a week or so. After the first week I opened the bottom of the fermentor and pulled the sediemnt out. I also built a "son of fermentation" cooler.
Week two, fermentation cooler was awesome, wort stayed at 68. End of week two I tranfered my beer to the keg and it just didn't taste or smell like a pumpkin spice.
My question is: should I scrap this batch? It obviously feremented as my OG/FG looks good and I pulled a bunch of sediment (dead yeast?) from both weeks.
What do you guys think?