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Old 12-06-2012, 04:15 PM   #1
musicis
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Feb 2012
Mount Prospect, IL
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In my chest freezer last night I cleaned up blow off from a stout brewed one day ago. I forgot to put back the thermometer and this morning the beer itself hit 111 degrees. :-(

Thoughts?

 
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Old 12-06-2012, 04:20 PM   #2
kh54s10
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How it the world did it get to 111? Fermentation should only raise the temperature 5-10 degrees.

I would just get the temp down, maybe age it a little longer and hope for the best.

Brew another as soon as possible in case it is a dumper so that you don't have a gap in your supply.

 
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Old 12-06-2012, 04:20 PM   #3
LandoLincoln
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Thoughts?

I am very sad for you.

 
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Old 12-06-2012, 05:41 PM   #4
musicis
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Feb 2012
Mount Prospect, IL
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I have a ceramic reptile bulb heater. When cleaning the 1/4 inch of beer on the bottom and splatter on the sides the dangling thermometer was in the way so I moved it on the ledge. One of the fermenters I see some bubbles so I guess that's a good sign. My question is what temp would kill the yeast?

 
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Old 12-06-2012, 05:43 PM   #5
mgortel
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May 2010
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So you forgot to put the sensor (thermocouple) for your controller back in.....

Damn....that is not good....

How long had it been fermenting?

I would be more worried about off flavors, fusel alcohols, etc.....
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Old 12-06-2012, 05:51 PM   #6
musicis
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Feb 2012
Mount Prospect, IL
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I'm sorry I meant sensor. The beer was 67 degrees at 7pm. 13 hours later I discovered this. Today is three days since I brewed it.

 
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Old 12-06-2012, 05:54 PM   #7
beergolf
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Quote:
Originally Posted by musicis View Post
I'm sorry I meant sensor. The beer was 67 degrees at 7pm. 13 hours later I discovered this. Today is three days since I brewed it.
Call NASA ans ask if they want some rocket fuel......

 
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Old 12-06-2012, 06:03 PM   #8
shelly_belly
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I made a stout about 15 years ago before I had any idea of what I was doing. It was summer and it fermented in the 80's maybe peaking at 90F. When it was finished it had a strong odor like nail polish remover. I still have some of this beer - it hasn't changed a bit.

 
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Old 12-06-2012, 06:43 PM   #9
musicis
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Feb 2012
Mount Prospect, IL
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Let this be a lesson! I unplugged the freezer since it's almost winter. Stupid stupid!
I also knew that after seeing this ceramic heater in action that 150 watts was WAY to much. I am tossing it out for the lowest possible watt ceramic heater. I guess I will wait the two week primary and then taste it before I put in glass carboy.

 
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Old 12-06-2012, 06:48 PM   #10
mgortel
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May 2010
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I use a similar setup to you....your issue was that you forget to put the sensor back in freezer....if you had done that the heater would have shut off and everything would be fine.

I use a 200 watt My Buddy Heater (something like that)...with no issues

The one thing I did learn on my first batch I fermented in this setup is that (even in the winter, with my freezer in garage) ....the self heating that the yeasties do during peak fermentation will heat up the freezer since the extra heat cannot escape...so now I simply keep the lid cracked about 3/4" with a small block of wood for the first 3 days or so of fermentation. after that I close it
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