Fermenting too hot!

[bransona]

Virginia has recently been experiencing what I'll call "whiplash winter." That is, it snowed heavily three days ago, and I went for a two-mile walk in shorts and flip flops yesterday. That said, my usual fermentation chamber (a cabinet) has gotten WAY too warm for my ales. My current batch, a Mosaic Promise clone OG 1.06, is currently chugging away and pushed itself all the way to 75°. Yikes!

Now, I pitched a TON of slurry into this one to avoid some ester production from reproduction. I'm sure that will help some, but I'm worried that temp will still cause some off-flavors from other aspects of fermentation.

I'm fermenting in a Brew Demon 3gal amber conical. I have one plastic bin large enough for a swamp cooler, but I didn't really want to set the spigot of the conical down in a swamp cooler. Should I go ahead and fight the temp or just let it ride? Fermentation is only 12 hours deep and had no lag time from the overpitch.

 

[flars]

You could try a swamp cooler set up. Tub or deep tray with the water level just under the spigot. Towel draped over the fermentor into the water. Use a fan to accelerate evaporation for some extra cooling.

Could also seal off the spigot with a plastic bag and rubber bands for immersion into a water bath. It would not be to difficult to clean and sanitize the mouth of a spigot with a spray bottle of Star San solution if it is immersed unless it is a very unusual design.

I use bleach in my water baths to prevent mold or bacteria growth.

 

[kh54s10]

It also somewhat depends on what yeast you used. Some will be bad at the higher temperature. Others might have little problem and a few would be better at that temperature.

I would make some effort to control the temperature.

 

[JohnSand]

That fermenter might fit in a 48qt cooler which is on it's side. Then you can use ice packs. It will fit snugly in a five gallon bucket. Wrap that in old towels or blankets to make a cooler. I have used ice packs wrapped in a hand towel placed on top of a fermenter to cool. You might also look for a cooler spot in the house. Even moving it to the floor will help. Good luck, keep us posted.

 

[bransona]

It also somewhat depends on what yeast you used. Some will be bad at the higher temperature. Others might have little problem and a few would be better at that temperature.

I would make some effort to control the temperature.

It'sWLP007 on its fourth generation. I expect a few english esters, but not as many as if I'd pitched a normal amount at that temp.

 

[bransona]

Update: I moved it into this tub and filled with my very cold ground water. The ferm strip is reading 62-63, and the water is reading about 59. I don't know what effect those first 12 hours will have, but I know this yeast will be very clean if maintained in the low 60's.

 

[bransona]

It's been holding a steady 68 in my swamp cooler since Wed night/Thurs morning. No idea what those first 12-24 hours between 75-62 will do. I'll dry hop in a week or so and keg it right at two weeks. For anyone interested, I'll report back at kegging and once it's conditioned.

 

[JohnSand]

Do let us know, and finish the thread for posterity. If it comes out strange, you may be able to save it by mixing or hopping.

 

[bransona]

Update: This beer hit the keg yesterday (11 days in primary with a 4 day dry hop) and was burst carbed overnight. It's absolutely delicious! This is BY FAR the best beer I've made to date. The hops sing from the glass with peach, mandarin orange, and mango. It's a bit sweet, but comes across like a NEIPA (as per my hop schedule). It cleans up with a great malt character on the backend. I definitely notice some esters in it from the hot fermentation, but they work well with the big fruity hop character.

NOTE: I think the largest reason this is my best beer to date is my water chemistry. I hit over 220 Sulfate and 130 Chloride (which I'd never come close to before) and had a good pH (based on Bru'nwater). I would NOT credit the fermentation with many (if any) positive characteristics of this beer.

 

[65C]

lol, good luck recreating that again

I had a beer that went nuts for first few days - sounded like a chainsaw - blow off pipe was just ripping (I should have recorded it)

3 or 4 weeks in it was one of worst beers I'd ever made (probably the worst) fruit cocktail, alcohol, banana, peach, pineapple etc.

sometime later I had the last bottle - it was fantastic - all bad had gone and citra was coming through - I should have just stored it all for 6 months