SalmoSalar
Member
Greetings all,
I'm not sure if this is where I need to post this thread, but here goes.
Well the situation is this: my buddy and I brewed a Belgian Blonde yesterday; pretty much Jamil's recipe except I mashed at 147F instead of 150 as per Ron Jeffries recipe in Brew Like a Monk. p. 229. Yeast is T-58. Chilled wort to 68F oxygenated and pitched yeast. Any how long story short, if I can make it so, is that I under estimated the temp in my buddy's cellar where the beer is fermenting now. Last time we brewed in May it was 60F Yesterday it was 72F (temp in cellar). I checked the fermentation temp today about 24 hours post pitching, and it is up to 78F (Wort, temp probe taped to outside of carboy). I was planning on the temp (Ambient)being the same 60 or at the most 65, as in May, so I could ramp up the temp from say 65 to 75 over the course of the week. So what I did was set the temp controller to keep the wort at 78F. My question I guess is this (or several questions) has anyone had experience with t58 at this temp?, I'm worried I may get some fusel alcohol at this temp and if so will it go away with a long period of aging? I think I read that it does in Brew Like a Monk.
Also as far as packaging we had planned to bottle condition in 750ml Belgian bottles,but would storing it in a corny keg at cool temps for a longer period before consumption be better at this point. Any Comments or suggestions would be appreciated.
Thanks.
I'm not sure if this is where I need to post this thread, but here goes.
Well the situation is this: my buddy and I brewed a Belgian Blonde yesterday; pretty much Jamil's recipe except I mashed at 147F instead of 150 as per Ron Jeffries recipe in Brew Like a Monk. p. 229. Yeast is T-58. Chilled wort to 68F oxygenated and pitched yeast. Any how long story short, if I can make it so, is that I under estimated the temp in my buddy's cellar where the beer is fermenting now. Last time we brewed in May it was 60F Yesterday it was 72F (temp in cellar). I checked the fermentation temp today about 24 hours post pitching, and it is up to 78F (Wort, temp probe taped to outside of carboy). I was planning on the temp (Ambient)being the same 60 or at the most 65, as in May, so I could ramp up the temp from say 65 to 75 over the course of the week. So what I did was set the temp controller to keep the wort at 78F. My question I guess is this (or several questions) has anyone had experience with t58 at this temp?, I'm worried I may get some fusel alcohol at this temp and if so will it go away with a long period of aging? I think I read that it does in Brew Like a Monk.
Also as far as packaging we had planned to bottle condition in 750ml Belgian bottles,but would storing it in a corny keg at cool temps for a longer period before consumption be better at this point. Any Comments or suggestions would be appreciated.
Thanks.
