New brewer, fermentation/temperature

[Officerbinary]

I'm sorry in advance if this isn't the correct forum topic for this post. But, I have a question. This is my second batch since my first that I brewed over 10 years ago.

I brewed my beer tonight (finished at 2100 eastern and put it into a plastic fermenter). My instructions said that the fermentation process would take 48-72 hours to start "bubbling."

I boiled my ingredients and cooled it to 90 degrees F before adding my yeast as instructed and stirred twice as also instructed. However within 3 or 4 hours I'm already seeing "bubbling" from the stopper at the top and my temp reader hasnt gone under the highest reading of 76F. I'm wondering if the high temperature is coercing the yeast to start making babies sooner than intended. The ambient temperature of the room currently is 68F.

Should I be concerned? I have cooler rooms; should I move it to one of those rooms temporarily to get the temperature under control?

I understand the next couple days are the most important in the process.

HALP FAST!!!

 

[GilSwillBasementBrews]

Yeah I would try and get it down to mid 60s ASAP. the higher temp will make the yeast more active but can result in off flavors at higher temps. You should be fine but is cool it down if you can. Also might want to pitch your yeast closer to 70F. They will obviously survive at 90F but you don't want to stress them out before they get started doing what you intended then to.

 

[eastoak]

google "heat shock proteins".

 

[Officerbinary]

Ok I'll do what I can, I've actually wet some towels and warpped them around the bucket and I'm considering putting a fan on it. At what point/temp should I stop the cooling process?

Update: It's down to 77-76ish after 6 hours I am concerned that this is way too long to have it above this temperature.

Thoughts?

 

[Officerbinary]

google "heat shock proteins".

I did this, and I came up with a lot of articles, can I throw another word in there to specify it to brewing?

 

[Officerbinary]

And again a followup question that wasn't answered was should I be seeing bubbling at such an early point?

 

[GilSwillBasementBrews]

Yes the bubbling can occur anywhere from the time you pitch the yeast in up to 72 hrs depends in a lot of factors. Try using a swamp cooler if you want the temperature to drop and stay consistent. Essentially your just sticking the fermenter in a big plastic tub. Fill around with water. And people float frozen water bottles in the water to drop the temperature. Change the bottles every 10-12hrs or as needed to keep the temp in the range you want. This will be the cheapest and easiest method to get your temps down.

 

[eastoak]

I did this, and I came up with a lot of articles, can I throw another word in there to specify it to brewing?

http://sciencebrewer.com/tag/heat-shock-and-yeast/

 

[beertroll]

And again a followup question that wasn't answered was should I be seeing bubbling at such an early point?

Pitching at such a high temperature is probably the biggest reason you saw activity that quickly. As I understand it, the yeast themselves actually prefer the warmer temperatures and will be more active; they just tend to produce flavors most people don't care for at those warmer temps.