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Old 06-22-2009, 09:12 PM   #1
Diablo
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Apr 2009
Dublin, Ireland
Posts: 122


Arrived home today to this. Normally temperature control isn't a problem here.....one advantage of our crappy climate, but it's warm today. The stick thermometer is reading 75-77 which is too warm for Nottingham yeast. It has been fermenting for a little over 24 hours. Do you think the damage is done in terms of off-flavours ? I have added a DIY blow off tube, transferred it to the bath and am going to throw in some frozen bottles of water to the bath water.




 
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Old 06-22-2009, 09:24 PM   #2
mnadamn
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Jan 2008
Milwaukee WI / Mankato MN
Posts: 356
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The damage will most likely be done early in the fermentation process as that is when the yeast does most of it's work. That being said, I would also like to tell you that I have a blond that I use Nottingham on and TRY to hit a 75F temp. In some beers that little off flavor may make it. Don't worry, Relax, Have a Home brew. No matter the outcome it will still be drinkable. If you drop the temps now there will be no ill effects of doing so and will help to stop further off flavors from coming through.

 
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Old 06-22-2009, 09:29 PM   #3
beerkrump
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Mar 2009
Triune, TN
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+1 for RDWHAHB and getting that temp down

Also, you may want to let it sit for a while longer in the primary and let the yeast do a good long clean up of any of the off flavors.

 
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Old 06-22-2009, 09:35 PM   #4
Diablo
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Apr 2009
Dublin, Ireland
Posts: 122

Thanks, I might give it four weeks in the primary instead of three.

 
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