cgm
Member
So... I had a perfect plan... I used my kegerator as a fermentation chamber with temp control to either turn on the fridge or the heating wrap to keep temperaure constant. When I took a sample of my porter to see how oak-ey it was, I was an idiot and the temperature probe was outside of the fridge door.
My temp controller kept heating my 5 gallons of a sculpin clone for 18 hours becuase it thought the temp was 62 degrees in my kegerator... when I got home from work today, it was 86 degrees in there.
I had two batches:
1) A robust porter in secondary. It was brewed 19 days ago, it has been in a keg for secondary fermentation for the past five days and has been sitting on oak chips that were soaked in bourbon. When I put this beer into secondary, I keged and force carbonated a half-gallon or so, it tasted awesome. I really hope this one isn't a waste.
I am guessing that this one might have a greater chance of surviving. When I poured my sample from the keg, the dip tube pulled straigt from the bottom and there was no trub or yeast:
2) A sculpin clone in primary. I brewed this last Friday (6 days ago). The yeast is Yveast 1056 American Ale.
here it is the day after brewing:
Fermentation slowed down greatly after two or three days... here it is last night before I messed up
Here it is now:
This 6 day old brew sat for over 16-18 hours with the heating blanket on full blast... What does this mean?
It was so hot that there was condensation dripping back onto the beer from the inside of the carboy. I can't imagine how hot it got in there.
CN: I F-ed up... How bad is this. Might the porter survive? Is there any hope for the IPA? Will there be esters and off flavors, or will the yeast have done horrible things after reaching temps in the 100+ range? Do I dump it and re-brew after making a rookie mistake (these are my first two solo whole grain brews)?
My temp controller kept heating my 5 gallons of a sculpin clone for 18 hours becuase it thought the temp was 62 degrees in my kegerator... when I got home from work today, it was 86 degrees in there.
I had two batches:
1) A robust porter in secondary. It was brewed 19 days ago, it has been in a keg for secondary fermentation for the past five days and has been sitting on oak chips that were soaked in bourbon. When I put this beer into secondary, I keged and force carbonated a half-gallon or so, it tasted awesome. I really hope this one isn't a waste.
I am guessing that this one might have a greater chance of surviving. When I poured my sample from the keg, the dip tube pulled straigt from the bottom and there was no trub or yeast:
2) A sculpin clone in primary. I brewed this last Friday (6 days ago). The yeast is Yveast 1056 American Ale.
here it is the day after brewing:
Fermentation slowed down greatly after two or three days... here it is last night before I messed up
Here it is now:
This 6 day old brew sat for over 16-18 hours with the heating blanket on full blast... What does this mean?
It was so hot that there was condensation dripping back onto the beer from the inside of the carboy. I can't imagine how hot it got in there.
CN: I F-ed up... How bad is this. Might the porter survive? Is there any hope for the IPA? Will there be esters and off flavors, or will the yeast have done horrible things after reaching temps in the 100+ range? Do I dump it and re-brew after making a rookie mistake (these are my first two solo whole grain brews)?
The color settled out well enough after cold crashing and the smell wasn't too off... but it tasted HORRIBLE. I am not sure if it was just a coincidence, but i got a terrible headache minutes after tasting it. 
