Fermentation matters.

[jfrank85]

I just drain poured a liter of 6% abv brown ale that was laced with copious amounts of esters (i drank half of the batch as penance for my misbehavior). I pitched too little yeast and went on vaca and the fermentation temp hit 85+ degrees, a 20F spike. This would have been fine in a Belgium but not in an Am. Brown. So remember boys and girls, yeast is almost as important if not more important that your grain bill or hop addition schedule . Always use starters, shoot for near constant ferm tems, and aerate your wort well and they will reward you with a great beer! (the other 2 gallons went to a friend who helped me brew it, sucker!)

 

[trevor_b]

How do you ferment? Swamp cooler, etc?

 

[Yooper]

I just drain poured a liter of 6% abv brown ale that was laced with copious amounts of esters (i drank half of the batch as penance for my misbehavior). I pitched too little yeast and went on vaca and the fermentation temp hit 85+ degrees, a 20F spike. This would have been fine in a Belgium but not in an Am. Brown. So remember boys and girls, yeast is almost as important if not more important that your grain bill or hop addition schedule . Always use starters, shoot for near constant ferm tems, and aerate your wort well and they will reward you with a great beer! (the other 2 gallons went to a friend who helped me brew it, sucker!)

I don't think an uncontrolled 20 degree temperature spike is fine for Belgians either! That doesn't make a good beer. Even Belgians should have temperature control, proper yeast pitch, etc.

Sorry to hear about the bad batch, though!

 

[jfrank85]

Yeah if i were home i could have planned for it but it was middle of may and it went from mid 50's to 90's in one week then down to 60's (weird year for weather in MI) and the house sitters didn't know how to deal with beer. its ok, nothing but a learning experience plus i did drink the beer to make up with the beer gods so that has to be worth something right lol.