CanadianQuaffer
Well-Known Member
Hey guys,
A batch of EIPA I brewed this past Sunday was furiously fermenting away last night and, pressing the palm of my hand against each carboy, I noticed a discernible difference in temperature between that and the carboys of Scottish ale that are sitting quiet and happy after 2 weeks. The Scottish ale felt cool to the touch, while the EIPA was noticeably, um, "less cool".
While likely not the most reliable way of measuring the temperature of a carboy, I held the tip of my Thermapen against the carboy wall of each batch and the EIPA measured at around 72F while the Scottish read around 68F. I figure the actual internal temperature of each might be a bit higher.
My question after this rather long winded preamble is, assuming the EIPA was actually fermenting around 75-76F, what kind of effect, with regard to esters, will that have on the ale?
I immediately draped each carboy in a wet t-shirt with the bottoms of the shirts in containers of ice water and a fan blowing on them. This morning the carboys had improved drastically, and were sitting around 67-68F and still bubbling away at a fairly fast pace, so I figure the carboys might have been sitting at that higher temp for several hours (6-10?) at the most? The ambient temperature of the basement is around 68-69F.
Anyway, with the vast amount of knowledge here on HBT, just wondering what you guys feel the chances of this beer coming out way too "fruity/cidery" are?
It's too late for me to do anymore than I have now, just wondering what to expect.
Cheers!
A batch of EIPA I brewed this past Sunday was furiously fermenting away last night and, pressing the palm of my hand against each carboy, I noticed a discernible difference in temperature between that and the carboys of Scottish ale that are sitting quiet and happy after 2 weeks. The Scottish ale felt cool to the touch, while the EIPA was noticeably, um, "less cool".
While likely not the most reliable way of measuring the temperature of a carboy, I held the tip of my Thermapen against the carboy wall of each batch and the EIPA measured at around 72F while the Scottish read around 68F. I figure the actual internal temperature of each might be a bit higher.
My question after this rather long winded preamble is, assuming the EIPA was actually fermenting around 75-76F, what kind of effect, with regard to esters, will that have on the ale?
I immediately draped each carboy in a wet t-shirt with the bottoms of the shirts in containers of ice water and a fan blowing on them. This morning the carboys had improved drastically, and were sitting around 67-68F and still bubbling away at a fairly fast pace, so I figure the carboys might have been sitting at that higher temp for several hours (6-10?) at the most? The ambient temperature of the basement is around 68-69F.
Anyway, with the vast amount of knowledge here on HBT, just wondering what you guys feel the chances of this beer coming out way too "fruity/cidery" are?
It's too late for me to do anymore than I have now, just wondering what to expect.
Cheers!