Damn - Fermentation temp hit 82

[mr x]

I was at work today and left my brew from last night (10 oclock pitched yeast) fermenting in a spot I thought would be OK. Come home and the temp is 82!!! Used Nottingham dry yeast. Cooling in the sink as we speak, but will this batch be worth the effort, or should I just dump it and start again?

 

[McKBrew]

No don't pour it. Get your temperature down and keep it that way the rest of the fermentation. It should be fine, but you'll never know until you try.

 

[mr x]

Well, I'm down to 70 in about an hour...keeping my fingers crossed.

 

[BierMuncher]

Never...never...never.... pour beer out for being (under suspicion) of being bad.

Let it ferment. Let it clear. Let it condition. Let it chill.

Then and only then, make a determination as to whether the beer went "bad" or not.

82 degree fermentation temp for a short time is no big deal. I applaud your effort to take corrective actions.

Stick with it and don't throw the baby out...

 

[Shoopdog]

Remember, it takes a long time for 5 gallons to change temp....it should be fine, but feel free to send it to me and I will do several quality checks just to make sure

 

[mr x]

OK, here's the stupid part. I have a temp controller that will hold the wort temp to +/- .1 degrees F. Just put the RTD in the carboy and wrap it with a heating pad.

I was so exhausted after brewing in the monsoon yesterday that I just put the carboy in a warm spot and figured it would ferment slow (ala wine kits I've done before). Wrong.

I've got it on control now in a cool spot at 68.3 degrees. We'll see what happens....