JP2013
Member
- Joined
- Jul 22, 2013
- Messages
- 10
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Hello, stupid idiot here.
I brewed up a 5 gallon porter on Saturday. Everything went flawlessly as I thought, "Hey, I've finally got this brewing thing down. I'm practically an expert." Boy was I wrong...(OG 1.059 after proper temp converstion)
I do not have a wort coller so I cooled it as quickly as I could to 72 degrees (as I always do). I then pitched my Wyeast 1056 at 72 degrees, aerated it, then put it in the back of my closet to let it cool down to 66-68 degrees (which it ALWAYS HAS in the past) and let fermentation begin. I went to bed as happy as could be, woke up, peeked in, saw a lovely inch or two of krausen, heard that lovely bubbling sound from my airlock, and went about my day.
However...when I got home that night (Sunday) and checked on it up close it was hovering between 72-74 degrees! I quickly gave my carboy a bath in cool water and cooled it down to 68 degrees...which I had to do every few hours to keep it below 70 degrees.
Fast forward to today (Wednesday), and the krausen has gone away almost entirely. I still hear the bubbling sound every 30 seconds or so, but there is no krausen activity and the temperature is again between 72-74 (unless I give my carboy an icebath).
So, my question is: Fermentation is probably close to, if not already, complete, but due to the higher range of temperatures will I be left with esters?
Is there anything left to do to "save" it?
Signed,
A sad stupid idiot...
I brewed up a 5 gallon porter on Saturday. Everything went flawlessly as I thought, "Hey, I've finally got this brewing thing down. I'm practically an expert." Boy was I wrong...(OG 1.059 after proper temp converstion)
I do not have a wort coller so I cooled it as quickly as I could to 72 degrees (as I always do). I then pitched my Wyeast 1056 at 72 degrees, aerated it, then put it in the back of my closet to let it cool down to 66-68 degrees (which it ALWAYS HAS in the past) and let fermentation begin. I went to bed as happy as could be, woke up, peeked in, saw a lovely inch or two of krausen, heard that lovely bubbling sound from my airlock, and went about my day.
However...when I got home that night (Sunday) and checked on it up close it was hovering between 72-74 degrees! I quickly gave my carboy a bath in cool water and cooled it down to 68 degrees...which I had to do every few hours to keep it below 70 degrees.
Fast forward to today (Wednesday), and the krausen has gone away almost entirely. I still hear the bubbling sound every 30 seconds or so, but there is no krausen activity and the temperature is again between 72-74 (unless I give my carboy an icebath).
So, my question is: Fermentation is probably close to, if not already, complete, but due to the higher range of temperatures will I be left with esters?
Is there anything left to do to "save" it?
Signed,
A sad stupid idiot...