Fermentation temperature

[AaronM]

Greetings All!

I have just registered and am new to the forum and wanted to say hello! I am new to brewing at home and have just begun fermenting my first batch. I have a quick question that I am hoping someone can help me with. My wort was fermenting like mad and I went to sleep. When I woke up, the temperature of the wort had increased to 78 degrees and the fermentation has slowed WAY down. I have made a swamp cooler and the temperature is now at 69 degrees. The airlock is burping about once every 10 seconds. Will the beer be damaged because of the rapid change in temperature? Is there anything else that I need to be worried about? Thank you for all your comments and advice!

 

[45_70sharps]

There are a number of factors.
Number one being what yeast are you using?
Number two being what is the beer?

Other than that I would say that more often than not, if it's not infected, it will be fine. Maybe give it a little more time before you rack it off of the yeast.
The yeast is supposed to clean up after it's self to an extent and get rid of some of the off flavors.
I haven't found scientific data to back that up and my personal experience level isn't where I can give a definitive answer to it but I can say that an extra week or two in the primary wont hurt and more often than not the difference between good beer and bad beer is time.

As for the fermentation slowing down, that's normal. How long to slow down depends on a number of factors also like what was the OG of the wort and how much of what yeast you pitched.

 

[Doctor_Wily]

duplicate post, see more here: https://www.homebrewtalk.com/f39/fermentation-temperature-372382/