It's 90 friggin' degrees in the apartment... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > It's 90 friggin' degrees in the apartment...

Reply
 
Thread Tools
Old 06-27-2007, 05:02 AM   #1
SeaMonster
Recipes 
 
May 2007
Buffalo, NY
Posts: 105


I live in Buffalo. I like the colder weather. This is killer.

Anyways...I've got two 5 gallon batches about 10 days into fermentation. One batch has pretty much stopped and the 2nd (Cheesefood's Caramel Cream Ale) is still bubbling away. Question is...should I try moving these carboys down to the basement? I know I'll end up sloshing the beer around carrying it down 2 flights of stairs. Or should I keep it where it is in the 90 degree heat? What's the lesser of two evils?

I'll probably rack to a secondary in a couple of days when I have some time. Should I try moving it to the basement then?

Thanks in advance. I'm going to go melt like a marshmellow now.

Brian

 
Reply With Quote
Old 06-27-2007, 05:47 AM   #2
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts


i'd say go for the sloshing and get them to cooler temperatures, leave them there for secondary. just don't hurt your back
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 06-27-2007, 05:49 AM   #3
magno
 
magno's Avatar
Recipes 
 
Feb 2006
Austin, TX
Posts: 900
Liked 9 Times on 6 Posts


I would put them in the basement, although whatever damage you are in for is probably done. In the future, I would keep them in the basement the whole time, the temp is probably pretty constant there.

- magno

 
Reply With Quote
Old 06-27-2007, 05:59 AM   #4
SeaMonster
Recipes 
 
May 2007
Buffalo, NY
Posts: 105

Surprisingly, even though the thermostat is reading 91F the thermometer on the carboys has never gone above 78F. I've been watching them pretty closely. I moved them into the bedroom for now with the fans on and will move them downstairs tomorrow.

Is there a good shot my beer has been FUBARed?

 
Reply With Quote
Old 06-27-2007, 06:03 AM   #5
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts


No way. What kind of beer are you making? I like brewing hefe's in the summer because I like fermenting them warm and getting a lot of banana and clove nose. Other styles may be a little different warm fermented, but different does not automatically mean bad.

 
Reply With Quote
Old 06-27-2007, 06:08 AM   #6
SeaMonster
Recipes 
 
May 2007
Buffalo, NY
Posts: 105

An applewood aged IPA and Cheesefood's Vanilla Caramel Cream.

I fear for that IPA. It was a kind of a i'm a lil' drunk & i'm gonna throw a little bit of everything into the brewpot kind of beer. We'll see though. Maybe it'll be delicious.

 
Reply With Quote
Old 06-27-2007, 06:11 AM   #7
Blender
 
Blender's Avatar
Recipes 
 
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts


Cooler is better. Your brews will be OK but try to keep them in the temp range for the yeast if possible.


It's a balmy 56 degrees here at the moment. Great weather for brewing.
__________________
Gary

 
Reply With Quote
Old 06-27-2007, 01:09 PM   #8
cubbies
Tastes like butterdirt
HBT_LIFETIMESUPPORTER.png
 
cubbies's Avatar
Recipes 
 
Nov 2006
St Louis MO
Posts: 1,928
Liked 7 Times on 5 Posts


I would definitely move them to the basement. Actually I would do it ASAP. Beers that ferment too high, come out tasting like fruit. One of my first brews was fermented too high and came out tasting like stale grape juice. So you should ask yourself this. "Is it worth the five minutes it is going to take me to take this brew to the basement to prevent my beer that I spent this much time and money on from tasting like stale grape juice?" If the answer if yes, then move it to the basement, and put it in a tub of water if you have to.

 
Reply With Quote
Old 06-27-2007, 01:13 PM   #9
SeaMonster
Recipes 
 
May 2007
Buffalo, NY
Posts: 105

It's not really the effort that worried me, it was all the sloshing around. Isn't getting the wort oxygenated after it's started fermenting not desirable as well? I was just wondering which was worse.

Thanks gents.

 
Reply With Quote
Old 06-27-2007, 01:17 PM   #10
FlyingHorse
HBT_LIFETIMESUPPORTER.png
 
FlyingHorse's Avatar
Recipes 
 
Mar 2007
Evanston IL
Posts: 1,856
Liked 13 Times on 11 Posts


Assuming you have a handle or a carry strap, you should be able to minimize the sloshing. Just go slow and steady. Most of what's in the carboy is CO2 anyway, so even if you slosh a little it will be fine. For the move, replace the airlock with either a solid stopper or a sanitized piece of plastic wrap.
__________________
No signature required.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What a friggin' mess!! leavitt87 Label Display & Discussion 11 08-08-2009 09:46 PM
From 76 Degrees Down to 66 Degrees, Your Opinion Please... RLinNH General Beer Discussion 1 09-07-2008 10:37 PM
No friggin gas! blk94f150 Bottling/Kegging 2 07-20-2008 05:41 AM
So friggin' proud of myself! Cheesefood DIY Projects 4 09-28-2007 09:40 PM
Friggin' ants cha ngo General Chit Chat 13 03-29-2007 02:48 AM


Forum Jump