High temp at end of secondary

[rzeigler]

Hi everyone. First post but have been reading for weeks. Just bottled my 3rd batch, a true brew amber ale kit. Everything went fine on brew day spent 10 days in primary and 15 in secondary. The only problem was the temp shot up here for the last 3 days it was in secondary and i dont have a way to control temp yet. Will this give me any off flavors in the finished brew. It tastex great when i bottled it yesterday but i was a little concerned. The brew waz at 78 f when i bottled. Thanks for any help and the forums great.

 

[beeber]

I wouldn't sweat that scenario at all. Figure your beer was mostly done by that point anyway. No worries it will be fine.

 

[rzeigler]

Thanks for the help. By the taste thought all was good just looking for a second opinion. Guess its time to build a fermentation chamber so i dont have to worry about it anymore.

 

[ThePearsonFam]

nope, no worries... you got a built-in, accidental diacetyl rest.

 

[TopherM]

I don't know if this is a scientific explination, but I find that when I ferment at around 77-79 during the Florida summer, my beer just takes about an extra week or two to fully mature compared to when I ferment at 68-70 in the Florida winter.

Just be patient with maturing the brew, and it'll be fine!

 

[jsweet]

I was wondering something similar, I've got a pale ale that's been in the primary for about 10 days and we had a (quite rare for upstate NY) brief hot snap yesterday. I don't think the beer got above 75 so I'm not that worried, but I was wondering if it makes less difference if it's late in fermentation, or if high temps are an equal concern any time during the process.

 

[ThePearsonFam]

higher temps are the greatest concern during the yeast growth and initial fermentation periods. If the temps get really high during those periods, then the beer may have estery (which is okay if it's appropriate) or fusel alcohol flavors (strong alcohol or spicy). Once the fermentation slows down (or 'finishes'), then it is less bad to have the tempserature swing high. In fact, you should raise the temp of your beer ~5 degrees after about a week to conduct your diacetyl rest.

 

[joetothemo]

Yep. That is a happy accident. A little on the warm side, but a proven technique.

 

[rzeigler]

Thank all of you for the advice. I feel better about my brew. Cant wait to test it in a couple weeks. Really got my process down for this one and the taste going in the bottle was really good. Think it will great coming out.

 

[joetothemo]

Thank all of you for the advice. I feel better about my brew. Cant wait to test it in a couple weeks. Really got my process down for this one and the taste going in the bottle was really good. Think it will great coming out.

Cheers! Let us know how it turns out.