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Old 01-24-2012, 04:58 PM   #1
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts

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
Nov 2008
Tampa, FL
Posts: 481
Liked 15 Times on 10 Posts

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
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
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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
Dec 2011
Durham, NC
Posts: 1,553
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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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RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout

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Old 01-24-2012, 06:19 PM   #5
JonK331's Avatar
Nov 2009
Fremont, CA
Posts: 2,099
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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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