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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermenting too warm
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Old 01-24-2012, 04:58 PM   #1
zach1288
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Default Fermenting too warm

I brewed a Pale Ale on Sunday and pitched Wyeast 1056. I checked the fermenter today and it was reading between 70F and 73F on the stick-on thermometer. I moved the fermenter into another room that is cooler, the temperature is now around 68F. Should I be worried about off flavors from fermenting at those temperature for 24-48 hours?


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Old 01-24-2012, 05:04 PM   #2
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Nothing to worry about here... The Wyeast website lists a range of 60-72F for that yeast. If you're really worried about off-flavors I would recommend holding the beer in the fermenter for 3 weeks to allow the yeast plenty of time to clean up after themselves.


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Old 01-24-2012, 05:44 PM   #3
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Agreed, I think it'll turn out okay. Give it some extra time to clean up.

For my brewing, I always target the bottom of the fermenting range for the first 2 days. Some brews I bring up in temp to help fully attenuate or to create esters/phenolics to style (belgians).
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Old 01-24-2012, 06:09 PM   #4
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Yeah, I actually just made an IPA with 1056 (before I had my swamp cooler to control temps) and it was up near 72 and didn't really notice any major esters or other off-flavors.
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Old 01-24-2012, 06:19 PM   #5
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You may get some phenols and esters but this isn't necessarily a bad thing. Mostly personal preference.


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