Fermentation Temp Too High

[WilliamMunny]

Started homebrewing recently, have done a couple batches, both successfully. Had a slight hiccup over the weekend, it got hotter in my basement than usual and I noticed after about 18 hours the fermentation was at 78 degrees. I hurried and cooled it to 70 very quickly.

Yeast style is the whitelabs WLP006 Bedford Ale which is recommended for 65-70 degrees.

I'm wondering if I cooled it in time to offset most of the fusels. Not as concerned over esters as this is a spiced beer. Is it true that my spices will overshadow the esters? Even if they don't I won't mind a bit of fruitiness in this one. Is there anything I can do from now until bottling that can compensate for this high heat the wort sat through for a day?

Thanks in advance for advice!

 

[flars]

Holding the fermentation temperature at 68° to 70°, avoiding large swings, will be the best you can do for the beer. I think it will turn out just fine. Temp probably was not far enough over 70° long enough to produce off flavors.

 

[mrgrimm101]

Was this during the first few days of fermentation? You may have a slight hot alcohol quality, but it probably wasn't at the high temp for long enough. I would just try and keep the temp consistent and in the correct range. Big temperature swings can have an effect as well, so consistency is important. You'll most likely just have to wait and see, but chances are it will be drinkable..may have some off flavors, but it shouldn't be too bad. It would have been worse if you didn't catch it and it sat at 78 for multiple days. Maybe just let it sit and condition out a little longer?

 

[WilliamMunny]

Thanks for the reply. My concern is how long it sat at 77 degrees. I wasn't home to check on it so I never looked until the 18 hour mark. I'm worried about how long it saw those temps. I heard the Bedford starts quickly so it could have seen 77 degrees for 10 hours or so :-(

RHAHB right?

 

[mrgrimm101]

RHAHB right?

Yes that's about all you can do for now.

 

[WilliamMunny]

MrGrimm, yeah it was right at hour 18 when I caught it and got it down to 70. It doesn't smell bad at all at this point as the fermentation has slowed but still kicking out gasses. It smells like the spices and grains I put in mixed with a bit of yeast esters. When it was really going off at hour 18 it smelled very potent but that's what I've heard about this yeast anyway.

 

[WilliamMunny]

"Every loaf of bread is a tragic story of grains that could've become beer, but didn't." - Walter Thornburgh

I have to disagree with Mr. Thornburgh here. I've eaten bread that was made from spent grains from brewing and it was delicious. So some grains get the best of both worlds.

 

[mrgrimm101]

Hahaha that sounds..interesting.

I've never used that yeast so I'm unfamiliar with how fast and aggressive the fermentation is. Whitelabs' website says that it "Ferments dry and flocculates very well. Produces a distinctive ester profile." I would imagine that you'll be fine. Like I said before, maybe just let it sit and condition out a little longer to balance any off flavors.

 

[WilliamMunny]

Are you saying it would be better for the beer to sit in primary fermenter longer rather than rack to secondary? I was going to go 16 days at primary then bottle. Was debating on racking to secondary to let it clean up and aybe get rid of off flavors from the high heat

 

[flars]

Are you saying it would be better for the beer to sit in primary fermenter longer rather than rack to secondary? I was going to go 16 days at primary then bottle. Was debating on racking to secondary to let it clean up and aybe get rid of off flavors from the high heat

Off flavors that may have been produced by the temporary high fermentation temperature can not be cleaned up. They are pretty much there, if they do exist.
Your beer, especially being spiced, will be improved with a three to four week primary time.
The beer will clear in the primary the same as it would in the secondary. The CO2 produced by the fermentation will off gas. The sediment carried into suspension by the CO2 will drop out.

 

[mrgrimm101]

16 days in primary sounds too short, IMO. I know lots of people who shoot for 2-3 weeks in primary, but I go for 3-4 weeks. Whether or not to secondary is a matter of opinion. I've done both ways and still don't have much preference.

 

[WilliamMunny]

The CO2 produced by the fermentation will off gas. The sediment carried into suspension by the CO2 will drop out.

Can you tell me what this means please?

 

[flars]

Can you tell me what this means please?

The fermentation produced CO2. Some of this CO2 remains in the yeast cake and the beer. Given some extra time after CO2 production ends, the CO2 will rise into the head space. The CO2 rising to the head space will carry sediment with it. This is the haze you see in a lighter colored beer. When there is no more rising CO2 the sediment drops down to the yeast/trub layer. The beer is clear of the sediment that would other wise end up in the bottom of the bottle.

 

[commonsense]

ok thanks!

 

[WilliamMunny]

Oops, just realized I posted the Thank You from my friends laptop without logging in myself.

So, Thanks for the responses!

 

[WilliamMunny]

Hey I have another question: I actually pitched 2 vials of the whitelabs yeast to this 5 gallon batch. Does the extra yeast help stop fusels from forming?

Also, should I be able to smell the fusels in primary right now? Today is day #4 and the beer smells pleasant coming through the airlock. At what point will fusel aroma become apparent?

 

[flars]

I can't remember, it's been many years since that happened to me. I think if the aroma is very pleasant now, it will also be in the future. Your beer may be safe.
Extra yeast won't clean up fusel alcohol. Once produced fusels are there to stay. Extra yeast could compound the problem. More yeast, more activity, and higher temperatures. Not a reason to under pitch though. A very good reason for some form of temperature control.