RIS fermentation temps High?

[Czechxpress]

Brewed a 1.100 RIS on Tueday night. Fermentation started within 12 hours. At pitch temp was 68. At 12 hours it had risen to 74 and at its peak last night it climbed to 77. Its coming down very slowly.

I know temps will go up during the vigerous fermentation part but was that too high? Room temp is stable at 68, just the fermentation is high at 77 but lowering. Used Wyeast Irish Ale yeast 1084

Should I be concerned? Putting wet t-shirt on it tonight if now lower when I get home from work.

 

[m00ps]

youll likely get a lot of fusels that high. I use that yeast for all my stouts and porters and I never let it above 70. Low to Mid 60s is best

fermentation will always go significantly over ambient room temps for the first few days. you should get the t-shirt on there when you pitch

 

[kh54s10]

From Wyeast: Temperature Range: 62-72F, 16-22C I always shoot for mid range or a little lower so I would be doing this one 65 - 67 degrees.

77 degrees is high. The complex flavors may mask anything created and it may be too late already as the damage occurs quickly.

I would suggest a swamp cooler using ice bottles rotated as needed. A t-shirt and fan alone might not keep the temperature low enough.

 

[RM-MN]

From Wyeast: Temperature Range: 62-72F, 16-22C I always shoot for mid range or a little lower so I would be doing this one 65 - 67 degrees.

77 degrees is high. The complex flavors may mask anything created and it may be too late already as the damage occurs quickly.

I would suggest a swamp cooler using ice bottles rotated as needed. A t-shirt and fan alone might not keep the temperature low enough.

Even just setting the fermenter in a tub of water would help as you'd have more thermal mass to heat up and the slight evaporation of the water would help cool it. Water bottles frozen and dropped in there would help more and the nice part of that is they are reuseable. You could just buy a bunch, freeze them, use them to cool your beer, then wipe off the outside and you have bottled water yet.

 

[Czechxpress]

The temp was add high as 77 but only for 12 hours, now it's stable at 68. Only during the first 24hrs did it get high. Stool think this will cause fusel alcohols? Was only a short time, remainder of fermentation will be stable at 68

 

[Yooper]

The temp was add high as 77 but only for 12 hours, now it's stable at 68. Only during the first 24hrs did it get high. Stool think this will cause fusel alcohols? Was only a short time, remainder of fermentation will be stable at 68

Yes, the first 24-36 hours are the most crucial.

 

[SpeedYellow]

I wouldn't be very optimistic about this batch. Ferm temps are very important and this was pretty high at a bad time. I've found that beer fermented hot may seem ok ... Until you compare to a cooler fermentation