psuhammer14
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I brewed a 5 gallon batch of a porter using White labs ole english dry ale yeast on Sunday 10/12. I had the fermenter in a room where the ambient temp was 72, but the fermentation temp on the bucket was 76-78 for about 24 hrs before I realized it was a bit high and I moved it. Ever since then it has been in a different room where temps of 66-70 have been maintained in the fermenter.
I know that exposure to higher temps can create fruity off-flavors, and my question is, how fast do they typically start? If my fermenter was warmer than intended for 24 hrs, what are the chances the off-flavors have already settled in? Does it need to be consistently high temps over days to develop them?
I know that exposure to higher temps can create fruity off-flavors, and my question is, how fast do they typically start? If my fermenter was warmer than intended for 24 hrs, what are the chances the off-flavors have already settled in? Does it need to be consistently high temps over days to develop them?