Just a post to report high temps don't matter that much ;)

[djbradle]

So I brewed up a Belgian pale ale back in December with 3522 that accidentally hit 106f in a ferm chamber for about 3-5 days. Of course this was on the tail leg of fermentation and to my chagrin I thought all was lost. I decided to still roll with it and pitched Orval dregs per my original plan after a 3-4 week primary in a secondary 3 gallon glass carboy....... And at this very date the beer is absolutely delectable!
View attachment ImageUploadedByHome Brew1425011385.388024.jpg


So in some cases you really have to RDWAHHB

 

[BigJack]

Belgian yeast can take it.

Don't try that with US-05.

 

[djbradle]

Belgian yeast can take it.

Don't try that with US-05.

Probably the reason why I never have had a problem with it . . . I've never brewed with anything else but Belgian yeasts!

 

[djbradle]

And yes that's a 32 oz. glass

 

[BigFloyd]

Don't try that with US-05.

Or with Nottingham......yuck.

 

[djbradle]

Or with Nottingham......yuck.

Glad I'm exempt from those experiences! I am liquid yeast "slanted".

 

[djbradle]

I kinda chortled to get a reply from "BigJack" and "BigFloyd" :cross: from the state where everything's bigger.

 

[BigFloyd]

I kinda chortled to get a reply from "BigJack" and "BigFloyd" :cross: from the state where everything's bigger.

Except our snow. We got 2" Wednesday and it shut down the whole city.

 

[djbradle]

Except our snow. We got 2" Wednesday and it shut down the whole city.

Yes, I find that hilarious. Truly a lack of evolutionary adaption. I still have 4 foot snow drifts around the property.

 

[moreb33rplz]

Only 4?