Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermentation temps got a little high
Reply
 
Thread Tools
Old 09-02-2009, 05:32 AM   #1
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,541
Liked 28 Times on 28 Posts
Likes Given: 12

Default Fermentation temps got a little high

So, i went on a little road trip over the last 24 hours. I forgot to ask SWMBO to change out the ice bottles on my fermentation vessel. I got home tonight and the water bath was at about 74. I figure it was probably fermenting too warm for at least 12 hours.

My question is, How long does it take for damage to be done by high ferm temps? I pitched a fresh pack of US05 to this batch on Sunday evening.


Yankeehillbrewer is offline
 
Reply With Quote
Old 09-02-2009, 05:54 AM   #2
Gremlyn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,345
Liked 29 Times on 19 Posts
Likes Given: 7

Default

Is it still actively fermenting (i.e. airlock activity)? If the beer is actively fermenting, so with a krausen/airlock activity/gravity readings dropping then the yeast are liable to produce off flavours. 74F tops out the acceptable range for US05, I think the documentations says 75F, so you should be just fine. How long do you usually leave the beer in the primary?


__________________
Quote:
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!
Gremlyn is offline
 
Reply With Quote
Old 09-02-2009, 03:34 PM   #3
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 28,934
Liked 4182 Times on 2820 Posts
Likes Given: 3190

Default

I think that if the main fermentation (before the krausen drops) is complete, the amount of off flavors is significantly reduced. But I know form experience that the first couple of days is critical. I've ramped up the temp after the hard ferment without major problems.
__________________
What year is this?
It's the Viking age.
That explains the Laser Raptors! F***! I went back in time too far! - Kung Fury
Homercidal is offline
 
Reply With Quote
Old 09-02-2009, 04:44 PM   #4
Jester369
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Jester369's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Vermont
Posts: 1,995
Liked 187 Times on 127 Posts
Likes Given: 5

Default

If the bath is 74, you can pretty safely bet the beer is significantly warmer. At least while fermentation is still active, anyway. I have had high temps screw up a batch in 24 hours - not sure if 12 would be enough to do it, but you'll find out
__________________
The 'Original' Keezer!
Jester369 is offline
 
Reply With Quote
Old 09-02-2009, 04:58 PM   #5
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,541
Liked 28 Times on 28 Posts
Likes Given: 12

Default

Quote:
Originally Posted by Gremlyn1 View Post
Is it still actively fermenting (i.e. airlock activity)? If the beer is actively fermenting, so with a krausen/airlock activity/gravity readings dropping then the yeast are liable to produce off flavours. 74F tops out the acceptable range for US05, I think the documentations says 75F, so you should be just fine. How long do you usually leave the beer in the primary?
Yeah, I brewed it on Sunday night. I ferment in SS pots so no airlock, but I can tell that it's going because I can smell it. I usually Primary for 2 weeks and then transfer to my Secondary for at least a week, but the last couple of batches I've let sit for 2 weeks in Secondary. I'm glad to hear that the range for US05 is that high, makes me feel better. Thanks.

Homercidal, your point is why I'm a little concerned. The first few days are definitely critical. I had a Kolsch that got too warm a while back, and it was definitely off, but that was with Kolsch yeast. I guess we will see in a few weeks.
Yankeehillbrewer is offline
 
Reply With Quote
Old 09-02-2009, 05:03 PM   #6
Yankeehillbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Yankee Hill, CA
Posts: 1,541
Liked 28 Times on 28 Posts
Likes Given: 12

Default

Quote:
Originally Posted by Jester369 View Post
If the bath is 74, you can pretty safely bet the beer is significantly warmer. At least while fermentation is still active, anyway. I have had high temps screw up a batch in 24 hours - not sure if 12 would be enough to do it, but you'll find out
Yeah I figure it was probably 78-79 in the fermentor, maybe higher.
Yankeehillbrewer is offline
 
Reply With Quote
Old 09-02-2009, 05:24 PM   #7
ifishsum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 1,447
Liked 9 Times on 8 Posts

Default

Unless your water bath is very small, I'm not so sure your fermenter will be that much warmer than the water bath. Mine covers about 1/3 of the bucket and usually doesn't vary by more than a degree or two (unless I've just added ice). US-05 seems to be a more forgiving dry yeast also. You're probably fine, not much you can do now anyway but get the temps back down and see how it tastes in a few weeks.


__________________
"If you're gonna be an ape, be a hairy one" - Spyder

Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
ifishsum is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
High fermentation temps. beerbelay Fermentation & Yeast 7 08-19-2009 11:11 PM
High Fermentation Temps cyfan964 Fermentation & Yeast 14 08-10-2009 05:04 AM
high fermentation temps bjzelectric Beginners Beer Brewing Forum 7 04-28-2009 10:15 PM
high fermentation temps centralpabrewer All Grain & Partial Mash Brewing 2 09-06-2007 02:26 AM
High temps during Fermentation? ARV9673 Beginners Beer Brewing Forum 15 09-08-2006 11:57 PM


Forum Jump