Had a hot day today

[ogdogg]

It's 80 degrees right now in Baltimore, it's supposed to dip back down to 60 tonight, and top out at 60 for the next 5 days. I'm fermenting in the coldest room of my house. My house thermostat reads 70 & the temp on the carboy reads 72-73. It's bubbling like crazy (probably every second). I'm in day 3 of fermenting my IIPA. Will this have any effect?

 

[o4_srt]

It's 80 degrees right now in Baltimore, it's supposed to dip back down to 60 tonight, and top out at 60 for the next 5 days. I'm fermenting in the coldest room of my house. My house thermostat reads 70 & the temp on the carboy reads 72-73. It's bubbling like crazy (probably every second). I'm in day 3 of fermenting my IIPA. Will this have any effect?

Yes. Fermentation temperatures are one of the most important things to control when brewing. Two identical beers fermented at different temperatures will have different taste profiles.

However, the temperature range you have posted is not too terribly high, so you will still have good drinkable beer.

 

[ogdogg]

I can move it to the basement where it's not temerature controlled & much cooler, I was just worried that it might get too cold & the yeast will slow down.
Would it be ok to move it downstairs right now & tomorrow bring it back up? or would moving it too much after fermentation have taken place mess things up at all?

 

[o4_srt]

It really depends on the temperature requirements of the yeast. What type of yeast did you use?

I'm finishing up a cream ale that I fermente with kolsch yeast at 61 degrees, fwiw.

 

[ogdogg]

safale us-05 dry ale yeast

 

[ogdogg]

it says 59-75. I might be ok for now. But for future reference, if i have 1 day out of fermentation that exceeds the range, will it effect the taste? and what would that taste be like?

 

[o4_srt]

safale us-05 dry ale yeast

As long as your basement doesn't get below 60, you should be fine.

Fermenting at higher fermentation temperatures causes fusel alcohol, diacetyl, and ester production. Good in some beers, but an ipa should have a nice crisp taste, with minimal (or no) yeast flavor.

 

[o4_srt]

As you stated, you should be fine. Just keep in mind that higher temperatures, even within the recommended temperature range, will affect production of different flavors. However, your beer will definitely be drinkable.

Some flavors that are produced by fermentation: fruity, cidery,solvent-like, buttery to name a few.

 

[ogdogg]

Cool, I'm a little less freaked out now. The temp outside is going down now. Damn Mid-east coast & these crazy weather patterns. We never really see a fall or spring.

 

[o4_srt]

Cool, I'm a little less freaked out now. The temp outside is going down now. Damn Mid-east coast & these crazy weather patterns. We never really see a fall or spring.

Lol I hear ya, was 75 here today. Nice, but warm weather spells the end of brewing for me until I can get a fermentation chamber built.

 

[ao125]

Ya know, I was wondering the same thing (DC area) - I'm day 2 into primary w/ a nut brown on WLP-005 and was getting crazy bubbling last night. The closet the carboy is in was about 73/74 and I typically try to keep the apartment around 68-70 during winter. The fiancee decided to air out the apartment and didn't understand why I was freaking out about temperature.

 

[ao125]

Time to seriously start thinking about that lambic I was planning...
http://www.whitelabs.com/beer/strains_wlp550.html

WLP-550 will take up to 78°F

 

[o4_srt]

Time to seriously start thinking about that lambic I was planning...
http://www.whitelabs.com/beer/strains_wlp550.html

WLP-550 will take up to 78°F

Saisons are also usually fermented at higher temperatures