Fermenting temperature question

[ch1719]

So I just started my fermentation yesterday, and the thermometer in the room says it's 72, but the stick-on thermometer on the side of the ale pale says 78. Is it normal for the wort to be warmer than the room temp, and is this going to be too high?

 

[JLem]

Yes, this is normal - fermentation is an exothermic process and will generally end up 5-8 degrees warmer than the ambient temp. Generally, 78 is too high...at that temp most yeasts will produce off flavors (eg hot alcohols, solvent, excessive fruity esters). Depends on the yeast though - some Belgian strains do fine at higher temps. Which strain did you use?

 

[ch1719]

Yes, this is normal - fermentation is an exothermic process and will generally end up 5-8 degrees warmer than the ambient temp. Generally, 78 is too high...at that temp most yeasts will produce off flavors (eg hot alcohols, solvent, excessive fruity esters). Depends on the yeast though - some Belgian strains do fine at higher temps. Which strain did you use?

I believe it's called Notingham. It's for a Brewer's Best English Pale Ale.

 

[Jeremy_N]

Yes, this is normal - fermentation is an exothermic process and will generally end up 5-8 degrees warmer than the ambient temp. Generally, 78 is too high...at that temp most yeasts will produce off flavors (eg hot alcohols, solvent, excessive fruity esters). Depends on the yeast though - some Belgian strains do fine at higher temps. Which strain did you use?

+1
Nottingham is known to produce undesired rests over 70. Other ale yeasts are more tolerating to higher temps. But ideally, you should look into controlling your fermentation temps. Search swamp cooler. Or use a fridge or freezer with a temp controller. If you need more info on this, search the forums. This a a common question.

 

[C-Rider]

You need to get some kind of fermenting chamber to keep your wort temp below 70*. I use a chest freezer w/a temp control. Some people build a "swamp cooler", do a search on that term. Or the cheepest way is to get a big plastic "muck bucket" from on of the big box stores, put your fermenter in it add water and 1/2 gallon jars of ice. Keep it covered w/a wet towel as evaporation helps to cool. Before getting my freezer I kept 1/2 gallon juice bottles in the freezer, put two in the bucket in the moring and two in in the evening. Worked pretty good. Most dry ale yeasts are happest around 65*.

 

[m3n00b]

My first brown ale used nottingham....fermented in the 70s not knowing the importance of temperature control at the time. It was almost undrinkable.

 

[BigFloyd]

I believe it's called Notingham. It's for a Brewer's Best English Pale Ale.

Uh oh. That's not good news.

Nottingham is probably the absolute worst dry ale yeast to let ferment warmly. It has a solid reputation for kicking off some funky off-flavors if allowed to get above 68*F while it is actively feasting on sugars (during the first 4-5 days). 78*F is going to give you a downright disappointing result.

It does best in the upper 50's to lower 60's during the active portion of the process. I like it and have run it as low as 55*F with success. You can then let it warm finish up around 66-67*F.

 

[ch1719]

Well it was up to 78 within the first 24 hours, then put the bucket in a tub of water and cooled it down to around 70, so hopefully it'll end up at least somewhat drinkable.

 

[jamesngalveston]

i ferment in a room that is about 78 all ways...but when fermenting a fig wine the temp of the must was 85...i was using premier curvee so i was ok.
pasteur red yeast will increase temp also in your must..