Fermentation temperature too high

[Jaša Ratkai]

So I've made a batch when the temps were supposed to drop to around 20 degrees celsius for like 10 days and ofcourse after 2 days the outside temperature is 29 degrees and my fermenting beer is swinging from 21 degrees up to 27-28, what does this mean for my beer? Should I even bottle it or is it gonna be drinkable at least?

 

[mongoose33]

It depends in part on the recipe and the type of yeast, but it's likely not optimal. You'll have beer. You'll likely have flavors you didn't intend.

The problem is that ambient temperature is not the temp of the beer; yeast is exothermic, meaning it produces heat while it ferments. The actual temp of your wort can be 2.5-5.5 degrees celsius higher than ambient temp.

You can control this to some extent by using a swamp cooler; put the fermenter in a pan of water and drape a t-shirt or similar over the fermenter so it drapes into the water. The water will wick up into the shirt and evaporate, providing some cooling effect. It always gave me 2.5 degrees of cooling when I did that.

Here's a pic showing what I mean:

 

[Jaša Ratkai]

I actually measured the temp so during the hottest time of the day it is at around 27 degrees, while in the night drops to 21, thanks for the tip I'm sure gonna use that!

 

[BandonBrewingCo]

Take this as a learning opportunity to see what bottle conditioning can do! After week #4, put a bottle in the fridge for a day, drink and take notes. Repeat every week and see if it fixes itself with time .

Option 2 is to dry hop it to try to mask/compliment any unwanted esters.

Also. if you have access to a basement or similar that'll help too. I use my kellerabteil (not sure for the english word for that... cellar allotment perhaps?) and it's a great help!

 

[Jaša Ratkai]

Dry hop is intended at day 7 so that might save me.

I'm gonna try that for a few weeks, thank you!

 

[Kickass]

I may have interpreted that wrong, but I'd limit the exposure of dry hops on the beer to 5-7 days then bottle/keg and drink while its fresh.

Too long of a dry hop will start to bring grassy, mild garden veggie flavors out.

Also, hop aroma and flavor dissipate pretty quick so you'll want to drink it fresh.

In a 5 gal batch, I'll often dry hop 2-4 oz for 5 days, pull them out, dry hop another 2-4 oz for 5 days then bottle or keg

 

[Anyhowe]

Research spunding valves and fermenting under pressure. This will greatly reduce eaters in more warmly fermented beer. A necessity imho for those without climate control.