be holding steady at 74

[joe1988]

ok my wheat has gone from 80 to down to around 74 are we safe here no fusel alcohols and what esters can i expect from the high temp?

 

[beerman0001]

how long was it at 80?

 

[cclloyd]

No worries - i fermented at room temp (74 - 78*F) for the first couple of years I brewed until i got a chest freezer and temp controller. Your beer may have some flavors that would prevent it from scoring well in a competition but will still be tastier than most the commercial swill you are used to. RDWHAHB.
Is it an american wheat or a hefe? The higher temps will cause a hefe to have more pronounced banana aroma and flavors.

 

[joe1988]

idk what coopers wheat is im guessing more of a german style

 

[joe1988]

shood i try to bring the temp down?

 

[DoubleAught]

I like hefe's fermented a bit warmer, you should be fine

 

[joe1988]

at 2 1/2 days it was at 80

 

[joe1988]

and while its fermenting it smells bad

 

[DoubleAught]

and while its fermenting it smells bad

fermentation almost always smells bad, you will be fine. 80 is a little warm but you will still make a drinkable beer.

 

[joe1988]

could that be why it went crazy for 3 days then nothing no airlock activity also i had to move it around a few times could this cause any problem ( oxygen getting in beer) and i turned my ac on its around 70 now is it gonna slow fermentation or kill yeast

 

[DoubleAught]

Many active fermentations are finished within 3 days. Moving it around shouldn't hurt it as long as your not splashing it about excessively, and 70 ambient temp will not hurt your yeast nor slow your fermentation.

 

[beerman0001]

In the future try to get the temps down into the mid 60s. It makes a huge difference.