Here in Va we had a cold spell that forced me to wrap my primary fermenter bucket in a blanket. It stayed at 66-68 in there. Today the temp. went up to nearly 75 or so while i was at work, thus heating my wort to about 78ish degrees. Am I skrewed?
Thanks, this is my first brew
No, you definitely didn't kill the yeast! Yeast love warm temperatures, and won't die until about 120 degrees or thereabouts. There is the possibility of off-flavors from a too-high temperature but even then it's only "possible" and not a certainty!
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it's been going since friday. not sure about the OG (wife threw away the box) like i said im kinda clueless about certain stuff as this is my first rodeo...It's an IPA if that helps...is 4 days of "percolation" a reasonable amount of time?
If it's been going since Friday then it's been 5 days, about the right time for the bubbling to stop or at least slow down in the air lock. Also depends on the yeast strain, some have really fast fermentation periods.
I brewed it on Friday...Didn't really start "moving" untill Sat...Thats why i said 4 days...I put it in a water bath as soon as I realize what had happened...it's in a room with an ambient temp of about 67 degrees. I guess it will be fine. I was under the assumption that it would "percolate" for the entire 7 days. Does it not "percolate" in the secondary fermentor?
The secondary fermentor is more of a "bright tank". Used primarily for dry hop additions and getting clarity out of the beer. There can be a little fermentation activity in the secondary, especially if you encountered a stuck fermentation in the primary.
Depending on the strain could just be diff flavors....for instance I like to use wlp300 in my hefes, if I want more banana flavor(esters), I ferm warmer(at 75 its a bananna bomb), if I go colder into the sixties more clove comes out. What are you using?