No harm no foul, I hope....???

[Marathon06]

I began day 6 of fermentation today. Brewing a pale ale using WL Burton Ale Yeast. Optimum fermentation temp is 68-73 degrees. Pitched at 70ish and the temp stayed around 71-72 for the first 24 hours then dropped to 66-68 where it has been for the last four days. This morning it was around 64 so I strapped a small heating pad on to the bucket to being the temp up. I have used this method se real times before and it works very similar the the heating belts used for brewing. I forgot to turn it off before I left for work and went home at lunch to find it at 72 degrees. Still within the optimum range bit will I have off flavors from bringing the temp from 64 to 72 in about 5-6 hours? OS that too much of a change too fast?

 

[mpenn35]

I don't know about off flavors from the temperature change, but was the 68-73 degrees for optimum fermentation supposed to be the ambient temperature? Remember that the beer will be warmer than the temperature of the room it's in during fermentation. I think I read somewhere on here that it could be up to five degrees warmer in the center of your fermenter than the air temperature.

 

[kh54s10]

You will probably not have any problems from the higher temperature since it is less of an issue at the end of fermentation than at the beginning.

I have had great success fermenting at the low end of yeasts optimum range. I feel that it produces a better flavor than even staying within range at the high end. A lot of advice I have read on this forum is to stay in the low to mid sixties for most ale yeasts.

 

[Marathon06]

I have a thermometer strip in the bucket so the 72 degrees is the temp of the beer.

 

[Marathon06]

You will probably not have any problems from the higher temperature since it is less of an issue at the end of fermentation than at the beginning.

I have had great success fermenting at the low end of yeasts optimum range. I feel that it produces a better flavor than even staying within range at the high end. A lot of advice I have read on this forum is to stay in the low to mid sixties for most ale yeasts.

That is exactly what I was trying to do, keep it at the low range or below the low range bit 64 seemed too low. I was o.ly going to bump up the temp a couple degrees to 66-68 but totally spaced and forgot to turn the heat off.

 

[Marathon06]

Sorry for the cryptic posts...typing on the phone sucks.