Is 80 degrees Fahrenheit too warm for fermenting a stout?

[IrishOdell]

I just brewed an oatmeal stout on Sunday afternoon. I checked it Monday around noon and it was chugging away with a nice krausen on top. However, I noticed it was at ~80F. I don't yet have a way to control temperatures while fermenting so I draped it with a wet towel and covered it back up(protection from light). The temperature is now at 68-70F and everything has slowed down. I can still see "movement" so I know it's still working away.
My question is was that early rise in temperature enough to ruin my batch.
Thanks for any input you can give me!
Cheers!

 

[beernutz]

IMO it will likely be drinkable but not optimal. Don't toss it but probably don't enter it into any homebrew contests either.

 

[IrishOdell]

IMO it will likely be drinkable but not optimal. Don't toss it but probably don't enter it into any homebrew contests either.

I was afraid of that. Thanks for the info!

 

[Omahawk]

What yeast strain is it?

 

[IrishOdell]

What yeast strain is it?

Danstar Windsor Ale - dry yeast sachet

 

[IrishOdell]

The wort tasted fantastic when I was getting my OG... I'm REALLY hoping I didn't let it get jacked up!!

 

[Omahawk]

Danstar Windsor Ale - dry yeast sachet

Haven’t used that one in years so I can’t offer any personal experience. Hope it turns out. Report back.

 

[NGD]

The fermentation range for that yeast is 59-72f according to Lallemand’s website. Might get some fruit esters..but hey, it might turn out bitchin. http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-windsor-022817-2.pdf

 

[IrishOdell]

The fermentation range for that yeast is 59-72f according to Lallemand’s website. Might get some fruit esters..but hey, it might turn out bitchin. http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-windsor-022817-2.pdf

Yeah, I'm hoping for the best at this point.

 

[cloudybrewer]

How was 80F measured? Stick on temperature strip?

 

[IrishOdell]

How was 80F measured? Stick on temperature strip?

Yes. I realize that picks up the ambient temperature, but would it be that much?

 

[RM-MN]

Yes. I realize that picks up the ambient temperature, but would it be that much?

Testing done by a fellow brewer says that the stick on thermometer only varies by half a degree from what one in a thermowell in the center of the wort will show.

With the fermentation temperature that high you may get a stronger alcohol taste from the fusel alcohol that the yeast produce when fermented at that temp. Don't drink too much at a time, it is reported that the fusel alcohol can lead to a bad headache hangover.

Give this stout some extra time in the bottle so it matures and the hot alcohol taste will mellow some.

 

[GnenieGone]

For the future, placing the fermenter into a small plastic bin from wallmart for a few bucks then add water and a few trays of ice every 6-8hrs is usually enough. In reality fermentation is mostly done in 2-3 days so that's all you really need.

If I really want precise temp control, I'll use a 10gallon cooler/ice bath. To recirculate and control temp, use coiled copper tubing with poly tubing attached to each end. It fits into the cooler. Then one end is open into the bin the other attached to a fountain pump submerged into the bin/water. The fountian pump is plugged into a temp controller of some type with the probe measuring the bin/water temp. Easy peasy.

 

[IrishOdell]

For the future, placing the fermenter into a small plastic bin from wallmart for a few bucks then add water and a few trays of ice every 6-8hrs is usually enough. In reality fermentation is mostly done in 2-3 days so that's all you really need.

If I really want precise temp control, I'll use a 10gallon cooler/ice bath. To recirculate and control temp, use coiled copper tubing with poly tubing attached to each end. It fits into the cooler. Then one end is open into the bin the other attached to a fountain pump submerged into the bin/water. The fountian pump is plugged into a temp controller of some type with the probe measuring the bin/water temp. Easy peasy.

Excellent ideas! Thank you!

 

[IrishOdell]

@PianoMan would you have a picture of that set up? I want to make sure I've got it right in my head.

 

[GnenieGone]

We'll do. I'm flying back from vaction. Give me a day or so.

 

[IrishOdell]

We'll do. I'm flying back from vaction. Give me a day or so.

Excellent! Safe travels!

 

[SoCal-Doug]

80F is perfectly fine... For a Saison...

(Or a stout if you have a love thing for esters and really skanky beer)

 

[IrishOdell]

80F is perfectly fine... For a Saison...

(Or a stout if you have a love thing for esters and really skanky beer)

Are trying to be helpful??

 

[SoCal-Doug]

Ok... In all seriousness... Depending on your recipe, you might not notice the effects of temp. Don't dump it, you might be surprised. Esters are thrown during the beginning stages of fermentation but you may have caught it early enough to be ok. Give it a good diacetyl rest (a few days above 64F) at the end of fermentation. Don't be in a hurry. If you keg it, release the pressure a couple times a day after a good swishing. This might help void some of the volatiles. Sometimes, having some time at lower temps can really help.

 

[IrishOdell]

Ok... In all seriousness... Depending on your recipe, you might not notice the effects of temp. Don't dump it, you might be surprised. Give it a good diacetyl rest (a few days above 64F) at the end of fermentation. Don't be in a hurry. If you keg it, release the pressure a couple times a day after a good swishing. This might help void some of the volatiles. Sometimes, having some time at lower temps can really help.

Thanks @So-Cal Doug!

 

[GnenieGone]

@PianoMan would you have a picture of that set up? I want to make sure I've got it right in my head.

Here's the set up. Home Depot aquarium pump down in the kettel. The temp controller can be bought at any LHBS store or if your handy build one from a $15 controller from Amazon. Copper and poly tubing and clamps all from Home Depot.

 

[Kharnynb]

on a side note, windsor is about the one strain from danstar I won't use ever again, it's finnicky, very low attenuation and seems to not add that much over notty or us-04

 

[IrishOdell]

Thanks! I'm going to get on building that!

 

[IrishOdell]

on a side note, windsor is about the one strain from danstar I won't use ever again, it's finnicky, very low attenuation and seems to not add that much over notty or us-04

I had thought that Nottingham might be better, but there I go trying something new!

 

[eager_brewer]

I always try the final product. You never know, certainly don't toss it.

 

[AImhoff]

I've had my apartment go higher than 80F during the day while I'm at work with a batch fermenting and never had off flavors. That goes for lighter flavored beers such as Kölsch.

 

[IrishOdell]

I bottled that batch today, so I guess we'll see if it's good or flammable. I'll keep you posted! Slainte!