Fermentation Temperature Problems

[Petrunkle]

I started fermentation on a Gose 4 days ago. I started at 1.044 at 70F pitching WLP029. The krausen has almost completely dropped and the gravity is at 1.010. The problem is that I'm leaving tomorrow for over a week and I probably don't want the AC blasting the whole time I'm gone.

Will the increased temperature (probably in the 80s) create a flavor issue even though most of the yeast has attenuated?

I'm thinking I could also store the beer in the fridge while I'm gone and then once I return let it warm up to room temperature and let the fermentation process continue until it has finished. I haven't done this before so I'm not sure how the yeast would react to such dramatic changes in temperature...

Or I could just suck it up and let the AC run all week while I'm gone. Anyone have any thoughts on this? What do you think is the best course of action?

 

[gometz]

Down to 1.010 from 1.044 is 77% attenuation, which is in the upper range for this yeast. Shocking the yeast by sticking it in the fridge is not the best idea, but it might be your best option.

Did you sour with bacteria or acid malt?

 

[helterscelter]

I started fermentation on a Gose 4 days ago. I started at 1.044 at 70F pitching WLP029. The krausen has almost completely dropped and the gravity is at 1.010. The problem is that I'm leaving tomorrow for over a week and I probably don't want the AC blasting the whole time I'm gone.

Will the increased temperature (probably in the 80s) create a flavor issue even though most of the yeast has attenuated?

I'm thinking I could also store the beer in the fridge while I'm gone and then once I return let it warm up to room temperature and let the fermentation process continue until it has finished. I haven't done this before so I'm not sure how the yeast would react to such dramatic changes in temperature...

Or I could just suck it up and let the AC run all week while I'm gone. Anyone have any thoughts on this? What do you think is the best course of action?

if you werent leaving, would you leave the AC running while you were there? What is the concern with leaving it running while you're gone?

 

[mgortel]

80's is way high on temp....leave the AC on

 

[coldbrewnoob]

If your beer is 1.010 then its basically done. And increasing the tempreture will not hurt it. Everything i've read says it no biggie after the major work is over. Its much more crucial during high kraussen and the first few days of fermentation.