Czech Pils Primary at 62 degrees

[cjcalico]

I pitched yesterday using Wyeast 2278 Czech Pils, but didn't realize that my mini-fridge had given up the ghost until I went to put the carboy in it. My basement stays at a very steady 60-62 F and that's really my only option. So my question is what can I expect? Is is even worth continuing, or should I just toss it?

 

[brewgar]

Oh hell no! It will be beer. You will get beer.

 

[Brettomomyces]

I wouldn't toss it but czech pils yeast can be a bit finicky. You'll probably get a little isoamyl acetate (banana)

 

[Sammy86]

DO NOT TOSS IT!

You're definitely gonna have beer...might be a bit more estery but you'll have beer for sure!

 

[jdauria]

Same issue myself with a Festbier and mini-fridge and cooling jacket. Set it at 52, next morning was 56, the next 61. But I was using Imperial Harvest which is a yeast that is popular for warm fermenting lagers, but not what I wanted. The one thing with your yeast is that being warmer, it will help drive off sulfur quicker.

 

[cjcalico]

Thanks for the comments Krausen is forming, so it'll be beer ... Let you all know how it turns out in a couple of months. Given the temp, secondary time will be another experiment too.

 

[Deadalus]

You could get the temperature down a few degrees using some ice blocks--freeze some soda bottles with water in them is one possibility. If you leave a little room in the bottle it will allow for expansion and help to shape the bottle to the carboy. If you put your carboy in a laundry tub it helps to keep the blocks up against the carboy.

 

[cjcalico]

Update (months later): I let it lager in secondary for a good long while. It isn't a pils by any stretch, but drinks like a light brown ale. And actually VERY tasty! No off flavors or esters, and no banana - more of a nutty brown. Not sure that I could ever duplicate it, but I might try ...