Fermentalist
Active Member
I just brewed up a Bitter chocolate Oatmeal Stout. O.G. = 1.096. Brew day went without a hitch. I made a starter of WLP007 Dry English Ale yeast, and pitched it to the wort @ 75F. The recipe I have says to ferment at 75F. So with it being so cold outside I moved my fermentation fridge inside. I didn't bother to even plug it in because it never gets hotter than 70F in my house. So I forgot about it for a total of 24 hrs. When I checked it, it was fermenting @ 82F VIOLENTLY! I immediately hooked up the fridge to my temp controller but it took another 10 hours to get it down to 75F. Now, there are no signs of fermentation. I know that an airlock should almost never be used as a gauge of fermentation but bubbling has completely stopped. I cannot see my little sea monkeys playing in my wort through my bucket because the damn beer is so dark to begin with (but i couldn't see them to begin with either).
My questions are: Will this time period of high temps impart any "tastable" off flavors in my finished product? What should I do if I take a gravity reading in a few weeks and the beer isn't where it should be?
I dont think this temp swing would be enough to kill my yeast but would should i rouse them? Will they come back and do their thing on their own?
I know I'm being totally paranoid and I should just RDWAHAHB, but I really dont wanna ruin THIS beer. HELP!!!
My questions are: Will this time period of high temps impart any "tastable" off flavors in my finished product? What should I do if I take a gravity reading in a few weeks and the beer isn't where it should be?
I dont think this temp swing would be enough to kill my yeast but would should i rouse them? Will they come back and do their thing on their own?
I know I'm being totally paranoid and I should just RDWAHAHB, but I really dont wanna ruin THIS beer. HELP!!!