This batch is my 6th total, have not had any issues like these before, so any input is welcome.
Brew day: 8/4/14
6lbs pilsen dme (Williams brew)
3.5 gal boil- 4gal finish (5 was target) lost some to a boil over and spill while transferring
1 oz hallertau mittelfrüh 60 min
1 oz German tettang 30 min
Wyeast 1187 ring wood ale
Pitched at 73 degrees cooling took about 90 min in bath tub with 30 lbs of ice.
OG- 1.061
The main issue has been high fermentation temps. On 8/6 the temp spiked to 81 degrees, I got it down within a day to 74, but because of working couldn't monitor it during the day time and since the 6th the temp has been fluctuating in the upper 70s despite my efforts. I tasted a sample on Monday and didn't detect anything off, the airlock is still bubbling about once a minute, and i broke my hydrometer beaker, new one should arrive tomorrow, and I hope to bottle soon) assuming the gravity is stable.
Any thoughts on the high temps throughout the fermentation or others I should be aware of?
Also how will the loss of 1 gallon between a boil over after the extract addition and the transfer spill affect the end result?
I was shooting for a light ale, but not sure what profile really fits it... Saison?
Thanks!
Brew day: 8/4/14
6lbs pilsen dme (Williams brew)
3.5 gal boil- 4gal finish (5 was target) lost some to a boil over and spill while transferring
1 oz hallertau mittelfrüh 60 min
1 oz German tettang 30 min
Wyeast 1187 ring wood ale
Pitched at 73 degrees cooling took about 90 min in bath tub with 30 lbs of ice.
OG- 1.061
The main issue has been high fermentation temps. On 8/6 the temp spiked to 81 degrees, I got it down within a day to 74, but because of working couldn't monitor it during the day time and since the 6th the temp has been fluctuating in the upper 70s despite my efforts. I tasted a sample on Monday and didn't detect anything off, the airlock is still bubbling about once a minute, and i broke my hydrometer beaker, new one should arrive tomorrow, and I hope to bottle soon) assuming the gravity is stable.
Any thoughts on the high temps throughout the fermentation or others I should be aware of?
Also how will the loss of 1 gallon between a boil over after the extract addition and the transfer spill affect the end result?
I was shooting for a light ale, but not sure what profile really fits it... Saison?
Thanks!