Ferment temps?

[preddy08]

So I got my second batch going and decided to try a different place to rest the primary. My first batch I did in a spare bedroom and the temps stayed pretty steady at 66-65. This new batch I placed above the fridge in a cabnet. I've seen temps 69-72. Do you think this will be too warm. Instructions per the BB kit says to stay in the 64-72 range?

If this is a little on the warm side would it be bad to move it now. Its been in the primary since the first.

Also, what do the tempatures affect in the beer? Any ill effects? I know the airlock started bubbling almost right away.


Once again Thanks!

 

[buffalobrewer]

I'd move it. Fermentation is an exothermic process (scientific term ) which will add 5-8 degrees to the fermenting beer from the room temperature.

 

[preddy08]

Kinda what I was thinking.


Hopefuly no harm was done.

 

[stevedasleeve]

Myself I'd leave it there and see (taste) the result. In my experience, depending on the beer and the yeast, a 3 degree difference is pretty insignificant. Just let the fermentation go a little longer if you are worried - say 4 weeks. IMHO and YMMV and WTF...

Steve da sleeve

 

[muthafuggle]

Generally, the warmer the fermentation, the more esters are produced from the fermentation. For some styles that's good.. for others? not-so-good.

I'm a fan of keeping most beers in the bottom third of the temperature range for the yeasts and letting a slower ferment take it's time. Clean beer flavors are a thing of beauty. IMHO, etc.

 

[jonmohno]

Im agreeing after tasting my first 3 beers which i think pitched too high its appely and fruity and annoying. I would pitch it at the bottom end of temps and keep it at those temps for the first week, the last week i would put it up to the fridge,and swirl it maybe to finish up.Bringin it up to 70 then.