fatmarmot
Active Member
Hello,
I am brewing a clone (extract) of Young's Oatmeal Stout and I may have simmered my yeast. I pitched the yeast, from a good starter, at the recommended temp of 70 degrees. The yeast were active and showing vigorous signs of life in the 6 gal plastic bucket within 30 minutes. However, overnight, when the house temp went down to 58 I put an electric fermentation heater around the primary and it stayed there for nearly 20 hours. (At the 10 hour mark, early a.m., it appeared the lid was going to get blown off.) Anyhow, I was told the fermentation heater would only raise the temp 5 to 7 degrees, however, I believe that is false.
When I finally transferred the fermometer from the glass carboy I have (I am currently making hard cider as well) - the temp wouldn't register. I realized this was because it was too warm to show on the scale that tops out at 78 degrees. My beer must have been in the 80s. At the 24 hour mark the yeast activity was still going strong.
I have read that I may get off flavors and that I should give the yeast extra time to clean up the mess in the primary. I should also get another fermometer. (My temp controller is on it's way, but I had to get started.) For the sake of learning though - could anyone please comment on why this leads to off flavors. How does it happen? What kind off off flavors?
Thanks a million. HBT has saved me a lot of worries over my yeasties since starting.
I am brewing a clone (extract) of Young's Oatmeal Stout and I may have simmered my yeast. I pitched the yeast, from a good starter, at the recommended temp of 70 degrees. The yeast were active and showing vigorous signs of life in the 6 gal plastic bucket within 30 minutes. However, overnight, when the house temp went down to 58 I put an electric fermentation heater around the primary and it stayed there for nearly 20 hours. (At the 10 hour mark, early a.m., it appeared the lid was going to get blown off.) Anyhow, I was told the fermentation heater would only raise the temp 5 to 7 degrees, however, I believe that is false.
When I finally transferred the fermometer from the glass carboy I have (I am currently making hard cider as well) - the temp wouldn't register. I realized this was because it was too warm to show on the scale that tops out at 78 degrees. My beer must have been in the 80s. At the 24 hour mark the yeast activity was still going strong.
I have read that I may get off flavors and that I should give the yeast extra time to clean up the mess in the primary. I should also get another fermometer. (My temp controller is on it's way, but I had to get started.) For the sake of learning though - could anyone please comment on why this leads to off flavors. How does it happen? What kind off off flavors?
Thanks a million. HBT has saved me a lot of worries over my yeasties since starting.