Rising Temps....

[Rookie10]

I just brewed my very first batch and it was a blast! We have had 50's-60'S in the Northeast and a indoor temp of 65-68* F. Fermentation had begun just after 12 hrs and is bubbling like mad. My concern is we will be getting to 80*F tomorrow and I expect my indoor temp to rise into the mid 70's. Should I be concerned with the temperature fluctuations ? The yeast was US-05.
Should I move to basement where it is 62*ish. We will drop temps back into the 50's and 60's after Tuesday.
Thanks!

 

[EcuPirate07]

Yes you should. Try to keep it in the 60's, if you are using a temp sticker on the side of your bucket the inside is actually 4-6 degrees warmer inside the bucket due to Fermentation.

 

[Rookie10]

Ok so I just moved to basement where consistent 63* is maintained. Do you think the higher temp for a day or so would effect the final product ?

 

[JohnSand]

Temperature control is important. Your beer will likely do well in the basement, 63 is a good ambient temp.
You can do many things to keep it warm or cool. I mostly use my basement, the floor, the table, and near the heater are all different temps. In warmer weather I have used ice packs in coolers, or an insulated trash can.

 

[EcuPirate07]

Ok so I just moved to basement where consistent 63* is maintained. Do you think the higher temp for a day or so would effect the final product ?

Yes. You want to maintain the most constant temperature possible. Hard to do without temp control, but basement floor at this point seems to be your best bet. Wild temp swings can produce off flavors, mainly in the first 5 days of Fermentation.

 

[BlueHouseBrewhaus]

Do a search for swamp cooler. It's a cheap and easy way to control temp and moderate temp swing within a reasonable temperature range. In the longer run, it's worth finding a used chest freezer on eBay and a temp controller. My setup was <$100.

 

[Vedexent]

Welcome to your latest obsession I'm only 2 batches in and hooked.

I've already learned that temperature control is key; my first batch has a little bit of off-flavoring due to a temperature spike.

If your climate supports it (and it sounds like it might), you can always put a temperature controller and a seedling mat in an insulated box outdoors.

The natural climate will provide the cooling aspect; the insulation and the electronically controlled seedling mat (don't use a regular heating pad unless you want to flambe' your beer!) will keep the temperature warm enough for your target temperature range.

That's what I'm doing for batch #2, with average outdoor temperatures in the 40s F right now - and fermentation temperature seems to be a rock solid 66F/18C.

However, this has a limit once the weather starts to get warmer; your batch can only get as cool as your average temperature for that time of year - and you're wondering how to deal with a temperature spike.

You can either start to add ice packs in place of insulation as temperatures warm up (the seedling mats are waterproof), or change up your styles and yeast strains to match the season (very "old school" - like 1700s olde ). For example, a Saison, using Wyeast's Belgian Saison #3724 would be good between 70F - 95F (!); good for even warm mid-summer, which is when the beer was traditionally made.

And Lagers in the cold winter months should be dead simple.

Best of luck, and have fun!

 

[Rookie10]

My basement can maintain a 63-65*F temp even in our summer months not incredibly concerned about big swings down there. I did however buy a carboy heater and dual temp controller just to make myself feel better, I would have started this in the basement if I had know we were going to see higher temps for a couple days. Do you think this batch should be scrapped ? I know the yeast that was used has been known for its flexibility but more concerned about flavors at this point. Thanks for all your help..

 

[Rookie10]

Here is where I am at now.

Still bubbling like a champ
Basement temp 63/64*F this stays consistent day night etc.
I think my spike exposure was roughly 8-9 hrs at 73* +/- 1-2*
When I checked it when I got home that is when I noticed it and ended up moving it.
What should I expect as far as off flavors or do you think it was for such a short period it will be ok?
Also noticing the color has lightened significantly, This is my first brew so I'm sure i'm being overly neurotic.

 

[jurgenph]

don't worry too much about it.

my very first batch (before i knew about temp control) and us-05 was fermented in the upper 70's it was still OK. perfect? probably not


J.

 

[NSMikeD]

Don't sweat it and chalk up to experience that will make you a better brewer. 9 hours at 73° is not a whole lot of time, you'll have some off flavors, but a good chance they will not be pronounced.. The color change is likely the natural clearing as the yeast starts to settle.

I'm in the same boat and can kick myself for not acting sooner. I just moved two kegs and two cider jugs into the basement. I can't undo whatever off flavors were made, but at least the rest of the ferment/conditioning will be ok.


Over the weekend I ordered the parts to make a 10 Amp Peltier ale fermentation chamber for <$100 as a long term solution.

 

[brewcat]

My basement can maintain a 63-65*F temp even in our summer months not incredibly concerned about big swings down there. I did however buy a carboy heater and dual temp controller just to make myself feel better, I would have started this in the basement if I had know we were going to see higher temps for a couple days. Do you think this batch should be scrapped ? I know the yeast that was used has been known for its flexibility but more concerned about flavors at this point. Thanks for all your help..

No way should it be scrapped. It will be fine.

Your not going to need the heater if the basement stays that high. I would expect your fermentation temp to be 68-72 with those ambient temps.

Get a fermometer if you don't have one.

 

[JohnSand]

I don't think 73 will hurt your beer.
In any case don't rush to dump beer. It often improves with time.