Ferm allowed to get too warm. How bad is it?

[Richard Kutschman]

So, been home brewing for a few years now. First time I ever let the ferm get outside the temp range.

its getting hot here in W TN and I guess I consumed a bit too much of my product last evening. Got up later than normal and went to check on my current brew in the conical. It’s actually a cider on day 8 of ferm. I used Wyeast 4766 Cider and Mead yeast and use a bucket of ice water circulated throughout the coils of my SS Brewtech Conical. Normally, I’m very good about changing the ice out 2-3x/day, but it slipped last night and getting up later than normal this morning allowed the temp to spike a bit.

The 4766 package says 60-75 F. I have the controller set at 67 F. Up until this morning, I’d been consistently between 66-69. When I went out this AM it was 78.4 F. It may have been over temp for only a few hours or could have been 12+. How screwed am I?

 

[day_trippr]

Given this happened after 8 days of controlled fermentation I wouldn't expect anything untoward from this temperature excursion.
Estery character production usually happens much earlier after the pitch. I'd say carry on...

Cheers!

 

[Richard Kutschman]

Thanks. Ive managed to get temp back down to 70 F and bubbling never slowed or stopped, so, hoping for the best. Everything I’ve read seems to say you don’t get a lot of off flavors until about 10 F off.

 

[Epond83]

I'm using the same yeast for cider, I noticed the website says 60-75 like you mentioned, but I noticed the back of the pack says 65-72, any idea why the discrepancy?

I'm trying to figure out a good temp to set my fermentation fridge to avoid bad temps.

Thanks.