It got hot

[Lifesaver]

My AC went out and my fermenting area was 90 degrees for at least 48 hours. Temps usually stay 72-74. All my recipes are using Safale US-05 yeast, so I'm not too worried. I only had some one gallon kits going and they were over a week in primary. I bottled my cream ale today after 3 weeks in primary. I did not have my hydrometer when I started this recipe. I have no OG reading and saw no need in taking FG. I tried some and it tasted like flat beer. Was actually quite good. So I bottled it up. I primed with organic raw cane sugar instead of the GMO corn sugar that came in the kit. I've graduated to 5 gallon batches and I only brew recipes that do well in my current temp range. I'm not ready to babysit and cool ferment temps. I don't want to go in my fermenting area until it's time to bottle something.

 

[kh54s10]

Your present ones that were over a week before getting hot should be OK. US-05 is not a yeast that takes high temperatures well.

If you want great beer, controlling fermentation temperatures is one of the best and early steps you should look into. IMO it is critical.

Or you could brew Saisons and Belgian beers with the appropriate yeasts all summer.

 

[brewcat]

Buy a freezer and temp controller. No babysitting necessary.

 

[seatazzz]

Or if you need to stay on the cheap side right now, a swamp cooler (basically a Rubbermaid tub filled with water, fermenter in it, with a fan trained on it) is your next best bet. If you have an old t-shirt you can sacrifice, all the better; fit the t-shirt over your fermenter so part of it is in the water, and capillary action does the rest. I do all of my batches this way and keep temps under 72 even in my garage with no A/C.