Crap! My temp. is too high!!

[s2cmpugh]

Hey everyone. I brewed this beer https://www.homebrewtalk.com/f39/fermentation-time-help-209983/ on Saturday night. All day Sunday it was bubbling along just fine at about 68 degrees. We keep the house at 62 overnight, so I decided to wrap some xmas lights around it and a towel to help keep it a bit warm. WELL I wake up this morning and low and behold..it's overflowed the airlock AND AND it says 77 degrees on the side!! Did I trash my beer???? I was so excited that I finally got this one right.

I am a little discouraged, but damn it seems like I always screw something up!!

 

[david_42]

Maybe, what yeast did you use?

 

[Skarekrough]

Remember, overflowing the airlock means that it was fermenting, and going great guns doing just that, which is a good thing!

The thing to remember is that getting it too hot likely just killed off the yeast. This is an easy problem to resolve - just re-pitch when the temp has come down. 77 doesn't sound overly hot to me; I pitch at anything below or near 80.

The "x" factor is infection. If the airlock stayed put and you were good about sanitizing to begin with then it shouldn't be an issue.

Let is sit for a few days and see what happens. Take a gravity reading and see where it is. You may very well have just accelerated the fermentation and it could be ready to go earlier than scheduled!

Hang in there and let us know the results!

 

[ReverseApacheMaster]

The yeast are fine. Take the airlock out, clean it and refill it with alcohol/sanitizer.

 

[ongreystreet]

The light bulbs idea is genius for heating, except that those things let off a lot more heat then people realize. Your average mini-bulb is 7 watts, so it only takes 15 bulbs to produce the heat that comes off one 100 watt light bulb, and you know how hot those things get.

A 100 watt light set is 700 watts, compare that to a small George Foreman Grill at 760 watts and you've got a lot of heat.

 

[s2cmpugh]

I used the White labs irish ale yeast. The airlock never blew off, but it filled with foam and stuff. I removed it, and installed a clean sanitized one filled with vodka.

So should I not worry about it and let it keep going? 77 won't hurt anything? I knew it was going to be a fast fermentation based on the amount of DME extract I added, but damn.

I still feel discouraged because I try sooo hard to keep it perfect, and then something bad happens.

Will I have any off flavors?

 

[s2cmpugh]

The light bulbs idea is genius for heating, except that those things let off a lot more heat then people realize. Your average mini-bulb is 7 watts, so it only takes 15 bulbs to produce the heat that comes off one 100 watt light bulb, and you know how hot those things get.

A 100 watt light set is 700 watts, compare that to a small George Foreman Grill at 760 watts and you've got a lot of heat.

Thanks! I thought it was good idea too. The lights were bunched at the bottom around the base.

I guess next time I won't worry about the lights.

 

[Skarekrough]

I used the White labs irish ale yeast. The airlock never blew off, but it filled with foam and stuff. I removed it, and installed a clean sanitized one filled with vodka.

So should I not worry about it and let it keep going? 77 won't hurt anything? I knew it was going to be a fast fermentation based on the amount of DME extract I added, but damn.

I still feel discouraged because I try sooo hard to keep it perfect, and then something bad happens.

Will I have any off flavors?

Keep going with it, absolutely!

Off flavors? Hard to tell. It seems unlikely but you won't know until you bottle it up, carb it up and drink it after a few weeks!

 

[ReverseApacheMaster]

You might get some esters from the higher temperatures but your beer should still be drinkable.

 

[s2cmpugh]

Sooo drinkable as in bleh beer, but won't kill you or drinkable as in decent home brew?

So 77 won't hurt anything? When I pitched the yeast it was 70F at midnight saturday. Sunday morning the temp. was 66-67. Around 2pm it was bubbling good around 68F. At 10:30p it was still 68F so I decided to turn the xmas lights on for 3 hours and put a towl around it overnight since we keep the house at 62. This morning at 7am is when I saw the airlock filled with beer/foam, and the temp said 77F. So my start was real slow for a while, then it just took off.

Will that time line help my case?

 

[mixedbrewer]

I am sure it will be just fine. I have had a couple batches overflow into the air-lock. Just clean it out and get it back in there as soon as you can. One night at 77 wont kill your beer, but it might kick up the esters. Whats done is done, don't look back. Instead look forward to tasting it.

 

[FensterBos]

Sooo drinkable as in bleh beer, but won't kill you or drinkable as in decent home brew?

So 77 won't hurt anything? When I pitched the yeast it was 70F at midnight saturday. Sunday morning the temp. was 66-67. Around 2pm it was bubbling good around 68F. At 10:30p it was still 68F so I decided to turn the xmas lights on for 3 hours and put a towl around it overnight since we keep the house at 62. This morning at 7am is when I saw the airlock filled with beer/foam, and the temp said 77F. So my start was real slow for a while, then it just took off.

Will that time line help my case?

What type of yeast are you using? I don't know how necessary it is to heat up the beer when you could be using a yeast that ferments well at lower degrees. For instance, I keep my primary in a basement bathroom and the temperature averages around 64 degrees with a small increase during the day since the heat is on.
You should be fine with the heating of the batch, but for future batches I think all you need to do is select a yeast that can ferment at lower temperatures. Right?

 

[MikeRoBrew1]

One night at 77 won't hurt the beer but you've got to figure out what works to keep it within or near the acceptable temp range for the yeast. What yeast did you use?

 

[s2cmpugh]

What type of yeast are you using? I don't know how necessary it is to heat up the beer when you could be using a yeast that ferments well at lower degrees. For instance, I keep my primary in a basement bathroom and the temperature averages around 64 degrees with a small increase during the day since the heat is on.
You should be fine with the heating of the batch, but for future batches I think all you need to do is select a yeast that can ferment at lower temperatures. Right?

I used White Labs Irish Ale yeast. Next time I will use a yeast that can handle lower temps.

One night at 77 won't hurt the beer but you've got to figure out what works to keep it within or near the acceptable temp range for the yeast. What yeast did you use?

I used White Labs Irish Ale yeast.

Would this have happened even if I didn't use the small xmas lights?

 

[s2cmpugh]

I'm just getting discouraged and I'm tired of always making some sort of mistake. Or at least a mistake I perceive to detrimental.

 

[azscoob]

I would look into some sort of temp control, be it a fermentation fridge, a water bath, or other such device, dont worry about the little mistakes, you just need to isolate the cause and work out a solution, you have issues with too cold, I live in AZ, try fermenting when the average outside temp is 118°, and the usual inside temp with the air on is 80-85°, this is why I got a fermentation fridge right off the bat, also many on here chill the wort with an immersion chiller and hose water, my hose water in mid summer approaches 100°, so I had to work out a solution to that as well. you just need to get your bugs worked out of your process.

 

[jdlev]

Hey everyone. I brewed this beer https://www.homebrewtalk.com/f39/fermentation-time-help-209983/ on Saturday night. All day Sunday it was bubbling along just fine at about 68 degrees. We keep the house at 62 overnight, so I decided to wrap some xmas lights around it and a towel to help keep it a bit warm. WELL I wake up this morning and low and behold..it's overflowed the airlock AND AND it says 77 degrees on the side!! Did I trash my beer???? I was so excited that I finally got this one right.

I am a little discouraged, but damn it seems like I always screw something up!!

I think it will still be ok. I don't think you killed of the yeast (well...unless maybe you were lagering).

I learned some important stuff in listening to basic brewing radio and also talking with my local brew club. The most important thing with regards to temperature is to keep it steady (which is also the hardest). I've heard the thing that can produce off flavors the fastest is if you have your temps going up and down and up and down. A few degrees is no big deal, but 10+ on a consistent basis can produce some sour tastes in your beer. One of the patriarchs of the forums feel free to correct me if anything I've said is wrong...

 

[rayg]

Sooo drinkable as in bleh beer, but won't kill you or drinkable as in decent home brew?

So 77 won't hurt anything? When I pitched the yeast it was 70F at midnight saturday. Sunday morning the temp. was 66-67. Around 2pm it was bubbling good around 68F. At 10:30p it was still 68F so I decided to turn the xmas lights on for 3 hours and put a towl around it overnight since we keep the house at 62. This morning at 7am is when I saw the airlock filled with beer/foam, and the temp said 77F. So my start was real slow for a while, then it just took off.

Will that time line help my case?

Won't know until you taste the final product. I'm sure it will be
at least drinkable. But 62 is a perfect temp for ale fermentations,
just fyi. I keep my fridge at 62-63 with a temp controller for ales.
Ray

 

[s2cmpugh]

Wouldn't 62 be too cool though?

I just checked and the beer is now 72 still bubbling along....Damn I'm pissed at myself, but I wonder if that would have happened anyway even w/out the lights.

 

[wetzie]

I am at batch 8 and have made a mistake on each one. Some of the Pale Ales I don't like it but everybody else does. As I went along I corrected a few things each time and the beer has gotten better. Keep going!! Let this batch condition out in the bottle for a while and I bet it will get better with time.
:rockin:

 

[payton34]

always use a blowoff hose.your beer might have filled the airlock without the lights and towel

 

[s2cmpugh]

Next time around for a beer like this I will use a blowoff tube.

I just really really really wanted this one to be perfect and not waste $40 on ingredients.

I'm starting to think the lights and towel didn't really make it take off and overheat like that. So maybe it would have happened anyway....

 

[MikeRoBrew1]

Dont fret the mistakes, they mean you are learning. I have made 18 batches or so now and I am still 'learning' too. It's a hobby where you can drink the things you make! Once you give it a drink you will worry less about mistakes and more about MAKING MORE BEERZ~!

 

[D0ug]

If you're worried about esters, try leaving it in the primary for 3 or 4 weeks after fermentation is done, from what I've read on here the yeast will consume some of these by products after they've eaten the rest of the fermentables.

And as they have said, relax, don't worry and learn what you can from this. I am sure, from what you've said, given enough time it will still be a really good beer.

 

[Frodo]

I'm starting to think the lights and towel didn't really make it take off and overheat like that. So maybe it would have happened anyway....

IMO 62F is an ideal ambient temp for the start of a typical ale fermentation, and frankly not even bad for the end of fermentation either, unless you're really trying to max out the attenuation. With your 62F house temp that's the only time I'd even consider using the xmas lights; i.e. if you really wanted to get more attenuation out of a seemingly "done" fermentation.

You said the temp in the fermenter after that first 24 hrs was 68F. In my experience fermentation proceeds just fine with typical ale yeast anywhere in the 60s, and especially for the first couple/few days the fermentation will be a couple/few degrees higher than the ambient temp if I pitch the appropriate amount of healthy yeast and aerate the wort really well.

In your case I think those xmas lights pushed you past your 68F mark into the 70s.

To your question about off flavors. Yes there probably will be some. Will age help? Maybe. However, given the fermentation was below 70F for at least 24 hrs and it sounds like it had really taken off fast, it's possible that the main fermentation was at least 1/2 done by then, and that maybe not too many esters were produced that won't mellow with age; or not?

 

[77bawls]

I'm worried about mine too. It took 18 hours for it to start fermenting and it wasn't till after I put it on top of the washing machine. Then It was bubbling away and I woke up this morning and it stopped. My house heated up to 75° and when I saw it that high I turned the AC on to 73°.

Is there anything I should check or just leave it be?

 

[s2cmpugh]

IMO 62F is an ideal ambient temp for the start of a typical ale fermentation, and frankly not even bad for the end of fermentation either, unless you're really trying to max out the attenuation. With your 62F house temp that's the only time I'd even consider using the xmas lights; i.e. if you really wanted to get more attenuation out of a seemingly "done" fermentation.

You said the temp in the fermenter after that first 24 hrs was 68F. In my experience fermentation proceeds just fine with typical ale yeast anywhere in the 60s, and especially for the first couple/few days the fermentation will be a couple/few degrees higher than the ambient temp if I pitch the appropriate amount of healthy yeast and aerate the wort really well.

In your case I think those xmas lights pushed you past your 68F mark into the 70s.

To your question about off flavors. Yes there probably will be some. Will age help? Maybe. However, given the fermentation was below 70F for at least 24 hrs and it sounds like it had really taken off fast, it's possible that the main fermentation was at least 1/2 done by then, and that maybe not too many esters were produced that won't mellow with age; or not?

Yeah I'm thinking it was at or below 70 for at least 24hours after pitching the yeast. Maybe it will be ok in the end. I'll take a gravity sample after 7 days and taste it to see how it turned out.

Now my question is this...I still want to add vanilla to it in a secondary, so when should I rack it into the secondary? After 2 weeks as planned?

 

[jdlev]

If you're worried about esters, try leaving it in the primary for 3 or 4 weeks after fermentation is done, from what I've read on here the yeast will consume some of these by products after they've eaten the rest of the fermentables.

And as they have said, relax, don't worry and learn what you can from this. I am sure, from what you've said, given enough time it will still be a really good beer.

If I'm not mistaken...isn't that also the case with any diacetyls?

 

[jdlev]

I'm worried about mine too. It took 18 hours for it to start fermenting and it wasn't till after I put it on top of the washing machine. Then It was bubbling away and I woke up this morning and it stopped. My house heated up to 75° and when I saw it that high I turned the AC on to 73°.

Is there anything I should check or just leave it be?

Leave it be. Fermentation can take 24-72 hours to start. One of my most recent ones didn't start for almost 2 days.

If you're looking for quicker fermentation, you can always use a starter. I plan on making a starter for the first time for my next batch.

 

[Hang Glider]

1) 77 won't kill your yeast. (post #3) - that's closer to 100+

2) 77 is outside the working range for acceptable results for most ale yeasts.

3) this does not mean it's ruined.

4) a 62F ambient temperature will easily result in a 70F ferment as the initial fermentation activity will raise the temp anywhere from 4 to 8 degrees for the first couple of days

5) fermentation control with air (sitting in a fridge) is less effective, therefore a 58-60F temp is often strived for. Using a water bath method, the beer temp and water temp are usually very close, so shooting for 62-65 is usually pretty good.

6) it will still be beer. Don't throw it out. Let it sit in that fermenter for 3-4 weeks to clean up the hot alcohol and esters it threw off during that warm ferment.

6) Congratulations on all the learning you just achieved, through your brewing, this forum, the mistakes - it's all good.

7) add your vanilla to the secondary - don't rack to the secondary for 3-4 weeks. Then leave it there a week or so. OR - forget the secondary, add vanilla to the primary in 4 more weeks, let it sit another week, bottle.

8) bottle conditioning - try for 3 weeks at 70-ish.

9) save the christmas lights for the tree.