Smokedaddy
Member
Because of a faulty thermometer reading I pitched the yeast >90 degrees. Any advice?
thanks, it was white labs home brew CA ale yeast. didn't think to put it back in a water bath. its in the low 80's now, should I still put it in a water bath? also, do you mean if there is no signs of fermentation in a couple of days re-pitch?
Smokedaddy said:First off, thanks for everyones comments. Everything seems to be OK, it's fermenting fine. I'm a little concerned about "undesirable byproducts" What would they be? And does the fact that its fermenting fine mean I might not get them?
Smokedaddy said:Thanks for the advice, I understand that leaving it in the primary longer and some of undesirable byproducts will be taken care of during conditioning. the recipe Im doing calls for flavoring hops added during secondary fermentation. Do you think I would get a better product if I left it in the primary and forgot about moving it to secondary?
hot alcohol flavors and some other by products, but most of them should be cleaned up by the yeast if you give it enough time in the primary. ~3-4 weeks.
I guess I'm just confused.
I always thought the hot alcohol flavors in young high gravity brews were related to fusel alcohols. I know when I let the hot tasting drinks go for awhile those flavors seem to fade. And I had a wheat that I did with WB-06 that was real Banana-y after 3 weeks, but was much better after 6 or 7 weeks.
Of course, you certainly hit the nail on the head with that mead I screwed up.
Dunno, I still have a lot to learn.
In my experience, that's not so. Fusels and other by-products do not get better with time, nor do esters or phenols. Diacetyl does often get "cleaned up" by yeast activity, but not those other rather foul flavors.
Not much you can do about it now, but I'd never let an ale ferment at over about 70 degrees.
Just checking in and looking for more advice. Fermentation on the double IPA(OG 1.071) slowed down about day 3. I moved to a secondary fermentor (1.041) and it has been fermenting steadily ever since and shows no signs of slowing down. It's day 6 and slowly, steadily bubbling. It's been around 70 degrees after the temp stabilized. Everything I've read indicates it should be slowing down. Could this be an indication of the undesirable byproducts developing or be related to pitching the yeast too hot?
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