n00b mistake...how bad is it?

[stdwdh16]

Hey everyone. This is my first post about my first batch. Unfortunately I didn't do my due dillagence before brewing and fermenting my first batch and now I have a problem. I fermented one week in primary and racked into a secondary after getting consistent FG readings. When tasting my beer during racking I have a slight "hot" feel after tasting my beer. As best I can tell this is due to fusel alcohols from fermenting too warm (from some research here). My beer was to be an American Cream Ale using a Brewer's Best kit. In typical n00b fashion I thought the recommended temp (64-72 F) referred to room temp so I held my room to 68 +-2 F. Now I find out that my beer was actually much hotter during fermentation than room temp. Do you think ths beer is salvagable, or should I chalk this one up to a lesson learned and work on my second batch?

 

[android]

it's definitely salvageable. what was your OG on this one? i mean, if you taste the solventy alcohol taste, it's there, but your sample was warm and not conditioned or carbonated. don't dump it or anything. in a month or so, when chilled and carbed will taste totally different.

 

[jescholler]

Work on your 2nd batch either way. It will get better with age, so hang onto it. On the bright side, you learned something.

 

[Displaced MassHole]

First, welcome to the forum!

Second, give it time, lots of time. You may have racked to secondary a bit to soon, but if the FG was stable you should be alright. Green (young) beer doesn't always taste the best but with a little time for conditioning it should be just fine.

 

[Homercidal]

That is not all that hot for most yeast. I would worry about being up in the 75+ range. I'm going to have to agree that although maybe not the OPTIMUM temperature, it's probably ok and you are tasting green beer, which can have a harshness. Let it go for a few more weeks and try it again.

 

[brewagentjay]

Let her sit a while mean while brew that second batch as that primary is lonely.

 

[stdwdh16]

Thanks for the support guys. I was just apprehensive about my first batch and worried that it would be a disaster. I think it will be ok, but now I have another question. My given situation is not ideal for brewing (living in a loft apartment) but we have a half bath that stays considerably cooler than the rest of the apartment. 68 F as a room temp is not too bad, but if I were to go much colder than that I am afraid of how my electric bills would look. Do you think the evaporative cooling method with a fan will get me cool enough to help prevent this? I think thats my next step for batch 2. FWIW my temperature corrected OG was 1.050.

 

[BeerJorge]

there are many beers you can ferment at 68 F - 72 F.
If you are trying to brew a cleaner beer, then yes, definitely use the evaporative cooling method.

 

[JLem]

I disagree with everyone here - your beer is ruined. If you send it to me, I will dispose of it properly for you (at no charge)

 

[copper]

Eh. RDWHAHB.
My first batch was hefeweizen that also fermented at higher than optimal temperatures. The esters are a bit high for my liking. But hell, it's drinkable and I made it, dammit! So in the bottles they go!
Aaaand I'm also building a fermentation chiller so it doesn't happen again.

 

[stdwdh16]

Geez...If its not me trying to ruin this batch its everything else. This morning as I left for work I noticed my AC froze up and was no longer blowing cold. I called the office as soon as they opened and this evening when I got home from work the repairman was just leaving. So my AC was off all day and my beer got up to probably 74 or maybe 76. I don't really know because I wasn't home all day. Now the AC is back on and my temps are falling again. I was in a rush to leave this morning and didn't think of it, but I guess I should have wrapped a wet towel around the carboy with my fan. So many lessons learned with this batch. My next batch will be using an evaporative cooling method for sure.

EDIT: @copper: What kind of fermentation chiller are you building? You and I are in the same neck of the woods so we are battling similar conditions. I'm in Lewisville.

 

[copper]

I'm making this one. It's all I really have space for unless I can get a good deal on an old fridge or freezer that I can put out in the garage in this heat.

 

[dfc]

i disagree with everyone here - your beer is ruined. If you send it to me, i will dispose of it properly for you (at no charge)

:d

:d

 

[Hang Glider]

... So my AC was off all day and my beer got up to probably 74 or maybe 76. I don't really know because I wasn't home all day. Now the AC is back on and my temps are falling again. . .

Since you're on the back side - Fermentation essentially complete, the temp spike is not as critical as those first few days.
Again, relax, patience. It will all be okay. Really. We've all been there. 4-6 weeks from now, you'll be patting yourself on the back on a decent brew, and laughing about this...

 

[copper]

since you're on the back side - fermentation essentially complete, the temp spike is not as critical as those first few days.
Again, relax, patience. It will all be okay. Really. We've all been there. 4-6 weeks from now, you'll be patting yourself on the back on a decent brew, and laughing about this...

+1

 

[mattmuir]

I had the same issue. My 1st batch was the same kit as you and brewed @76 to 78 deg. I had it in water since the temp her in PA was like 160 for what seemed like forever. The beer was 1 week in the bucket 1 week in the BB and bottled on Sunday. We tried it tonight and it was off the hook good!

 

[stdwdh16]

mattmuir, thanks for the encouragement. I am beginning to think that my beer really is getting better all the time.