Hot fermentation?

[ZX6Chris]

I did my first batch yesterday. I did a IPA with a belgian yeast. My thermometer on the carboy is reading about 77 right now and it's fermenting like crazy! Is this going to negatively affect the beer? How is it going to change the flavor profile?

 

[maida7]

yes it will effect the flavor. I suspect you will have a strong harsh alcohol flavor and lots of phenolic flavors. Individual results may vary.

 

[Gremlyn]

With a Belgian yeast it should be just fine. They like to ferment hot and go all estery on you.

 

[ZX6Chris]

With a Belgian yeast it should be just fine. They like to ferment hot and go all estery on you.

Cool. I kind of used a lot of hops in the boil so I want a strong belgian-y profile to balance it out. It's my first batch so i hope it turns out well. The room it's in is only 68-71 F, I didn't realize the yeast would add so much heat to the carboy.

 

[RiverCityBrewer]

I let an IPA get too warm (78F-79F) with an English Ale yeast and there were some definite hot alcohol flavor in the beer. I kegged it anyway and it has been sitting in my cellar for about 3 months... I'll try it again in the spring and see if it mellowed out any.

 

[maida7]

I let an IPA get too warm (78F-79F) with an English Ale yeast and there were some definite hot alcohol flavor in the beer. I kegged it anyway and it has been sitting in my cellar for about 3 months... I'll try it again in the spring and see if it mellowed out any.

The alcohol flavor will mellow over time but so do the hops

 

[ZX6Chris]

Maybe I'll have to store this for awhile and make something else to drink now. Too bad.

 

[RiverCityBrewer]

The alcohol flavor will mellow over time but so do the hops

Thats ok, I'll just call it an ESB then.

 

[Gremlyn]

Maybe I'll have to store this for awhile and make something else to drink now. Too bad.

You'll know if you have too too many fussel alcohols when you taste it. I still think you'll be fine though. If you do end up needing to age it, you can always dry hop it a few weeks before kegging/bottling it (or dry hop in the keg).