Knowing that higher temps for ale yeast can lead to off flavors I was wondering how long was too long for a batch to sit at say 72 degrees. I know that the products produced during that period can't really be cleaned up but I would imagine that 2 hours of high temps is much better than say 24 hours of exposure to those temps.
I ask becuase I brewed a simple pale ale the other day and pitched around midnight. I woke up about 7 and the temp was fine. Got home around 5 and it was tempting 70. No big deal cause I cooled it down but it did make me curious as to what the limits were because I think we have all had a banana bomb in our time here.
I ask becuase I brewed a simple pale ale the other day and pitched around midnight. I woke up about 7 and the temp was fine. Got home around 5 and it was tempting 70. No big deal cause I cooled it down but it did make me curious as to what the limits were because I think we have all had a banana bomb in our time here.