How long do I have to bring down temperature? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How long do I have to bring down temperature?

Reply
 
Thread Tools
Old 03-13-2012, 01:31 PM   #1
zach1288
Recipes 
 
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts



I brewed a pale ale last night and this morning I check the fermentor and it was reading 70F. I'm at work and can't cool it until at least 7pm tonight. Will the beer be ruined with eaters by that point? The yeast I'm using is Wyeast London ESB.


Thanks,
Zach

 
Reply With Quote
Old 03-13-2012, 02:03 PM   #2
TopherM
 
TopherM's Avatar
Recipes 
 
Mar 2011
St. Petersburg, FL
Posts: 3,974
Liked 450 Times on 355 Posts


You will probably get some esters and other minor off flavors, but it is far from ruined. All of these minor off flavors can be conditioned out, given a bit of extra time. After you bottle, plan for about 6-8 weeks at about 70F to bottle condition and carb, and those off flavors will mellow and meld and you'll hardly notice them.

Start another brew in the meantime!
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
Reply With Quote
Old 03-13-2012, 08:16 PM   #3
zach1288
Recipes 
 
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts


I was able to have a friend cool the fermentor after about 12 hours since I pitched the yeast. Is this going to help?

 
Reply With Quote
Old 03-13-2012, 08:34 PM   #4
TopherM
 
TopherM's Avatar
Recipes 
 
Mar 2011
St. Petersburg, FL
Posts: 3,974
Liked 450 Times on 355 Posts


What temp is it at now?
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
Reply With Quote
Old 03-13-2012, 08:50 PM   #5
zach1288
Recipes 
 
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts


Quote:
Originally Posted by topherm View Post
what temp is it at now?
65f

 
Reply With Quote
Old 03-13-2012, 09:17 PM   #6
TopherM
 
TopherM's Avatar
Recipes 
 
Mar 2011
St. Petersburg, FL
Posts: 3,974
Liked 450 Times on 355 Posts


Off flavors from high ferm temps are pretty much only a worry during the most active part of fermentation. By cooling it down after 12 hours, you probably reduced your off flavors by a good 75%, but you may still have just a tinge from the 12 hours, depending on when the active fermentation took off.

Just brew as normal, throw one in the fridge when it's time, and if you detect any off flavors, give the batch a few more weeks to bottle condition.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

 
Reply With Quote
Old 03-14-2012, 01:55 AM   #7
zach1288
Recipes 
 
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts


How accurate will the stick on thermometer be if it's slightly underwater from the bath the bucket is in?

 
Reply With Quote
Old 03-14-2012, 02:03 AM   #8
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
 
wilserbrewer's Avatar
Recipes 
 
May 2007
Jersey Shore, New Jersey
Posts: 9,702
Liked 1462 Times on 1112 Posts


FWIW, I will hold off on pitching until I get the target temperature...not sure, but I figure pitching late is better than pitching warm.

 
Reply With Quote
Old 03-14-2012, 02:12 AM   #9
jbsg02
Recipes 
 
Dec 2010
garland, tx
Posts: 790
Liked 45 Times on 34 Posts


It's not the best practice to lower your fermentation temps in the middle of fermentation. Best practice is to pitch cool and slowly raise the temp over the course of fermentation

 
Reply With Quote
Old 03-14-2012, 12:04 PM   #10
zach1288
Recipes 
 
Dec 2009
, Pennsylvania
Posts: 208
Liked 4 Times on 3 Posts


Will the water in the tub be similar in temperature to the wort in the fermenter?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can I bring my pilsner up to 58 for 2 weeks before lagering? bernerbrau Fermentation & Yeast 2 05-03-2011 07:20 PM
How long do I have to control the temperature? stat Fermentation & Yeast 4 02-01-2011 03:54 AM
Fermentation Temperature... how long? Seven Fermentation & Yeast 5 01-15-2011 04:24 AM
long secondary fermentation - high temperature 400d Fermentation & Yeast 2 06-10-2010 08:06 AM
Got a lager kit but no way to bring the temp down. blando Fermentation & Yeast 1 04-13-2010 09:16 PM


Forum Jump