Fermentation started too warm. Should I be worried?

[dmbeck2]

Hey Guys!

I've been brewing for about a year and a half now and moved to all grain a couple of months ago. On my last batch, I had some temperature issues due to the ridiculously hot TX weather. Once I cool my wort and pitch my yeast, I usually let it sit at room temp (about 75 degrees) until fermentation begins. This means I usually pitch late afternoon, let the carboy sit at room temp and then place the carboy in my Igloo Ice Cube cooler the next morning and bring to 68 to 70 degrees for the rest of the primary fermentation. I have a few questions.

1. Is it necessary to let the wort start fermentation warm before cooling it to fermentation temp? (I think the reason I started doing this is because it is recommended on the White Labs vial)

2. My last beer (Belgian Wit) started fermentation pretty quickly and by the time I got it cooled down to 68-70 degrees, it had been fermenting warm (up to 78 degrees)for several hours. Is this going to cause any major issues with the final product?

3. After primary fermentation is complete, will my beer be harmed if I let it sit in the secondary fermenter at room temp (75) for a couple of weeks?

Thanks for your help!

DB

 

[Hammy71]

1. You don't have to start fermentation warm. In fact IMHO it's better to pitch and ferment at the correct temp during the primary fermentation.

2. 78 is pretty hot and you might get some funkies....time will tell.

3. After primary is done moving to room temp is fine. I do it all the time to make room in the ferm. chamber.

 

[ReverseApacheMaster]

Belgians are often fermented in the mid-high 70s (and sometimes higher) to help ester production, so you shouldn't have a problem there. With other yeasts/styles, you may want to cool below 70 and then pitch.

It is ridiculously hot here. So if you're like me and you don't have a fermentation chamber capable of keeping beer constantly below 70, you may want to factor ambient temperatures into deciding what beers you brew during the summer.

 

[Jewrican]

you can try to use the swamp cooler method (search it if unsure) which may help you bring temps down for beers you dont want to be estery

 

[doctorRobert]

I would check this out:
http://www.wyeastlab.com/he-yeast-fundamentals.cfm

It talks about the different stages of yeast, and how temperature effects it. I havent read it in a while but I believe it said temp during the lag phase isnt that important. I *think* the first 24-48 hours of active fermentation are the most important for controlling esters.

I also found the info on pitch rates, and temps interesting, and explains why I hate my hefe's that were pitched with a starter and fermented cool, despite the Jamils recommendation. Can I just cal him LeJamil? The more I learn about brewing the more I dont like him. Maybe we just disagree on how to make a good hefe (and I think most german brewers are on my side, allow temps to rise to 70+, pitch low amounts of yeast).

 

[stevedasleeve]

I wouldn't sweat it at all. In my experience you can let the yeast clean up after itself. Just give it enough time to do so! Me I usually pitch at 75-80 f, stick the fermenter in my temp. controlled fridge set to (usually) 67 f and let it do its thing for 3 full weeks. It sometimes takes a few days to reach 67 and i don't worry. I don't care how fast it starts or when the major fermentation is done, or even FG particularly, I just check the first 3-4 days to make sure my lid has not blown off and let it do its thing. 3 weeks and most off stuff is scrubbed out, no worries.

I think your biggest concern might be taste. As in: Belgium beers, yuk. of course IMHO and YMMV and WTF!

Steve da sleeve

 

[Yooper]

I wouldn't sweat it at all. In my experience you can let the yeast clean up after itself. Just give it enough time to do so! Me I usually pitch at 75-80 f, stick the fermenter in my temp. controlled fridge set to (usually) 67 f and let it do its thing for 3 full weeks. It sometimes takes a few days to reach 67 and i don't worry. I don't care how fast it starts or when the major fermentation is done, or even FG particularly, I just check the first 3-4 days to make sure my lid has not blown off and let it do its thing. 3 weeks and most off stuff is scrubbed out, no worries.

I think your biggest concern might be taste. As in: Belgium beers, yuk. of course IMHO and YMMV and WTF!

Steve da sleeve

I do the exact opposite! I cool the wort down to the low 60s if I can, pitch the yeast, and allow it to rise to fermentation temperatures, usually about 65ish. I think it gives a much "cleaner" taste, without fruity esters and/or off-flavors. I'm a big fan of fermenting at the cooler range of the recommended temperature ranges by the yeast manufacturer. It would bother me to pitch above 70 degrees, especially if fermentation was likely to start before the wort got to the right temperature (like in a lager, or with a big starter).

 

[stevedasleeve]

I do the exact opposite!

Oh I don't know nothin' really. Getting the wort to below even 75 f is a difficult and lengthy undertaking for me during the summer, I havne the patience and since all my beers taste fantastic I don't worry! And actually the beers I brew are never those that would show much anyway - no lagers or very light colored ales. I haven't brewed a bad beer though this year and I brew 3 or 4 times a month!

Come winter maybe I'll use the wort cooler and then stick the kettle in a snow bank and pitch at 60 f just to see (um taste?)

Steve da sleeve & a sleeve & a chest piece