75 Degrees too high?

[jgull8502]

So the fermentation of my stout appears to be going well. It's been about a week and it looks like its about done. It bubbles one every two minutes, maybe.

It's been fermenting at a temperature of about 73-75 degrees with White Labs Irish Ale yeast. Their website states that optimal fermentation temp is 65-68 degrees F.

Should I be worried about off flavors in my beer? (I know, I know, I should relax and have a homebrew... but I've run out!) I was planning on racking this to a secondary after about 10 days to age it a more. Would it help at all if I rack it earlier, since it seems to be about done anyways? What would you all do?

 

[jgull8502]

Also, I just checked the gravity and it is at about 1.022. (I messed up and didn't check the OG, so I don't have much to compare it to, but the recipe states it should end around 1.016-1.020).

As for the initial tasting, it's interesting! The flavor isn't funky... but definitely fruity (and this is what the description of the Irish ale yeast states). It doesn't seem as heavy as a stout, is this because its only been a week?

 

[GIusedtoBe]

Probably won't make that much difference now. I'd let is sit 10-14 days and then transfer to secondary. I think most of the critical temperature control time is in the early stages of fermentation. For your next brew get a big plastic toy bin at wally world and put your carboy in that and fill it with water and cool it with frozen water bottles. I do this and have a hard time not getting it too cool.

In Papazian's book, he is very cavalier about fermentation temps and even talks of doing lagers at room temp. I probably stress out too much over fermentation temp but have really only had one go bad that I fermented on the high side but I think that was due to yeast mutation from overuse.

Regards & Good Luck
Al

 

[GIusedtoBe]

A lot of the "heaviness" or mouthfeel of stout is going to come from the carbonation. I did an oatmeal stout with that very yeast and I think I may have fermented at too low of a temp because there is very little fruitiness. If you are at 1.022 I'd let it go 2 wks and then go from there. If you can't wait then take readings for two or three days and if it does not change then you are safe to bottle. You said you were going to secondary though so it won't hurt it to sit on the primary for 2 weeks.

Good Luck
Al

 

[Anbrew]

I really wouldn't be too afraid until you start to approach the 80's. Even then, the beer will still be drinkable...just tell your friends you were making a Belgian Stout

I made a banana ESB once in this way! (Scottish ale yeast turns banana at above 75F, stupid cheapass roomate!) It was still very drinkable, just tasted a bit odd.

 

[TeleTwanger]

Should you worry? No. Will there be off flavors? Maybe. Will they ruin the beer? No way. Next time pick a strain that does well around 75 or use the swamp cooler method. Right now I've got an IPA in a bucket with some water and an ice bottle just chillin @ 64F in my 75F closet.