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Old 07-11-2006, 11:32 PM   #1
Jul 2006
Posts: 2

Hey all, this is my first post here.

I recently moved into a new house here in Bellevue, NE and it's like pulling teeth to keep the temperature below 80 on a hot day. On a mild day, the A/C runs constantly to keep it at 74. I knew this would spell trouble for brewing even a warm-temp ale, but I decided to have a test-brew with a Cooper's canned kit; I brewed the Wheat Beer, using corn sugar and the included packet of dry yeast. (Don't flame me, now, this was a TEST run ) Primary was quick and secondary likewise quick. Can't find my dang hydrometer, but judging by the trub I got decent yeast activity. The wort isn't carbonated yet (just bottled 2 days ago) but I tasted a little before washing out my fermenter and bottling bucket and man, it didn't taste like wheat beer at all. I don't have the most discerning pallette in the world but I am sure I picked up a pretty strong butterscotch off-flavor. Is this due to the high temp? Also, is it high temps or fluctuating temps? Like I said, my house temp ranges from 70-80`F over the course of 24 hours. I was more afraid of a stuck fermentation than anything else, but now I'm worried that I will be contending with off flavors.

Besides getting a fridge (out of the question) and regulating the temps at room temp (I do like ales) what are my options? Are there any styles of beer, types of yeast, etc, that lend themselves to a nice warm summer house? I was really looking forward to ripping off a couple of all-grain batches now that I'm settled in, and I have had a hankering for a Steam beer, but now I just don't know if I can even brew!

Thanks for your input.

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Old 07-11-2006, 11:35 PM   #2
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
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Sounds like a pretty clear case of diacetyl. It can be caused by high fermentation temps or bacterial infection. Sounds like high temps in your case. I would look into methods of fermentor cooling such as water baths.

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Old 07-11-2006, 11:39 PM   #3
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Dec 2005
Trenton, IL (32 Miles East of St. Louis)
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Here is an interesting read on diacetyl. Link:http://beerme.com/diacetyl.shtml
Cheers! J.R.

Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

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Old 07-12-2006, 12:20 AM   #4
Jul 2006
Posts: 2

Hah! That is a very good article. I will have to try that on my next test run...very, very good article, thank you very much Passload!

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Old 07-12-2006, 12:34 AM   #5
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Oct 2005
Oak Grove, Oregon, USA
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Leave the bottles out for two weeks, because the yeast won't eat the diacetyl until after they've consumed your priming sugar. If the butter scotch is still there, let them go another week.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 07-12-2006, 12:45 AM   #6
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Feb 2006
La Plata, MD
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I brew in Omaha without problems I wish I lived on base sometimes... not really but it be nice to crank down the AC and not worry about paying the bill.

I'm doing a Bavarian wheat this saturday

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