Advice on my first (literal) blow off or blow up

[mrorange38]

Well, got it down to 72 with the ice/water/t-shirt method. Not sure if I'll be able to maintain or go any lower, but I'll try.

Has anyone had specific experience with cooper's ale yeast and higher temp fermenting?

 

[mrorange38]

Had to correct from OP.

This isn't a "lager" kit. It's this "german dark" style kit. Not sure if it will handle any off flavors better being a dark german style beer. I know I detect some sweet flavors and different bits when drinking something like beck's dark.

http://bsghandcraft.com/index.php/b...edient-kits/german-style-dark-tb-ing-kit.html

 

[christyle]

Understood, you still should avoid fermenting at temps above the given range to achieve desirable results.

http://www.midwestsupplies.com/cooper-s-ale-15-grams.html

"Ferments between 62 and 72 F."

 

[mrorange38]

Understood, you still should avoid fermenting at temps above the given range to achieve desirable results.

http://www.midwestsupplies.com/cooper-s-ale-15-grams.html

"Ferments between 62 and 72 F."

I know, just some wishful thinking here. Trying to see if it's likely to be trashed. I can't remember the last partial mash kit I did, but I know I've done at least one or two like this , and I think they turned out. I can let this one age up in the primary up until first week of november or so , if necessary. Although, I was shooting for halloween for both that i have brewing.

 

[christyle]

I would just pull a sample with a well sanitized method and see how it tastes now, if you taste an off flavor, it will take some time to age out, if ever. We can all speculate, but a sanitary sample will be your best bet. With the temp you're at, it's probably got enough alcohol to fend off any stray bacteria from a sampling.

 

[mrorange38]

I would just pull a sample with a well sanitized method and see how it tastes now, if you taste an off flavor, it will take some time to age out, if ever. We can all speculate, but a sanitary sample will be your best bet. With the temp you're at, it's probably got enough alcohol to fend off any stray bacteria from a sampling.

I think I'll try that after I find a turkey baster or something else easy to pull up some with. Sometimes I think occasional cigar smoking has kinda of messed up my tastebuds for doing stuff like tasting flat beer or wort. I couldn't discern the burned flavor in that last batch I accidentally ruined, but she could smell a "burnt" smell even pouring it out in the yard.

I know I'll know if it's good or not after I carb and chill in a few weeks!

 

[christyle]

I highly recommend investing in a wine thief.

http://www.amazon.com/dp/B00186ADYS/?tag=skimlinks_replacement-20

 

[slym2none]

Well, got it down to 72 with the ice/water/t-shirt method. Not sure if I'll be able to maintain or go any lower, but I'll try.

Has anyone had specific experience with cooper's ale yeast and higher temp fermenting?

My very first beer ever, I pitched Cooper's yeast into 95 degree wort. I had it down to 64 after about 12 hours, and when it was done, it had this very unpleasant "sweetness" to it. Like bad candy. It wasn't undrinkable (one buddy said it was better than Budweiser & asked "how much for a 6er?") but it wasn't right.

I imagine you won't be as bad off as I was, just the fruity esters will be more pronounced.

 

[mrorange38]

My very first beer ever, I pitched Cooper's yeast into 95 degree wort. I had it down to 64 after about 12 hours, and when it was done, it had this very unpleasant "sweetness" to it. Like bad candy. It wasn't undrinkable (one buddy said it was better than Budweiser & asked "how much for a 6er?") but it wasn't right.

I imagine you won't be as bad off as I was, just the fruity esters will be more pronounced.

Yeah, I don't think I've ever pitched that high, because the method of chilling I used before was ice. I do remember checking temps, but I don't remember what temp I checked for. It would probably be the one given in the cooper's and other mix instructions.

What's bugging me more is the fermentation temperature, because depending on how long the melting ice kept temps down, I do believe most of my beers would've reached at or near ambient temp, or 77-81deg.

From other stuff I have read, a lot of this ferment and pitch temp sensitivity depends on the yeast.

I just did a taste test on this week+ old cooper's "real ale" I put in my bucket. On that one, I also sort of screwed up and wound up melting my "cooling water" before finishing. So, I put the bucket in the keg for a good 24+ hours. I had also broke my hydro yet again, so didn't even bother to check temp or gravity... but I'm pretty sure it was quite cool after being in the fridge all that time. Pulling some off the top in a shot glass. Looks clear. Tasted OK for flat still green beer, and even had some hint of carbonation, though I'm not sure how. I guess I'll compare that to when I taste test this "german dark"