Should I dump because fermentation was hot

[kevy]

I have two all grain brews under my belt and both went well. Accept the fermentation. I HAD no way of controlling bringing the temp down. Even with adding ice everyday to a brute can the fermenter was in everyday it still sat around 72-74 (live in Houston)
I just acquired a fridge for the sole purpose of fermenting so now I feel like the cream ale I have in the primary right now should just be dumped. I'm trying to make quality here and I feel like the cream ale will just be inadequate
What would yall do? Drink or dump?

 

[lumpher]

I wouldn't throw it out. It will still be fine; maybe not perfect, but it should still be good. What yeast?

 

[eadavis80]

Unless you need the space or the equipment, there is no reason to dump anything - at least not before you've tried the batch. Worst case scenario - it sucks and THEN you dump it. I've had some iffy batches over time, but it takes a really bad batch for me to simply dump it. I can always find a way to use those 'iffy' beers as 'last call specials' when the taste buds weren't what they were earlier in the evening...

 

[Gibberoni]

In all my beers (about 50?) I have only dumped one... and in all honesty I havent had the heart to dump it yet... I have been letting it age in the keg for months now... trying to see if the flavor will mellow.

 

[MrFancyPlants]

I'll throw in the advice that if you think the batch is a dumper, then try pitching some Orval dregs and give it a few more weeks at 70+ . It may be a different beer afterwards, but brett funkyness can cover and or chew through many flaws.

 

[kevy]

Wyeast 1056.
Yeah. I drank my first batch and it was ok Fermented at 72-74 also. Just now I have a fermentation chamber and know I could do better now. You have a point though. I will try it first then decide

 

[PGEduardo]

If it tastes bad initially, just let it sit for a few months and try again. If not, wait some more. I'd give it about 6 months before tossing it, personally. Time can age out some bad flavors.

Also - don't dump it! Just make some amazing beer brats! My first beer never aged well so I boiled 5 gallons with a bunch of bratwursts - they came out amazing!

 

[mongoose33]

A new Brulosophy exbeeriment was posted today:

http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/

It compares a hot fermentation with a cool one; suggests that a warmer fermentation isn't always deleterious, and in your case, I'll bet you're just fine.

 

[itsbarleytime]

I don't waste time on batches that didn't meet my expectations. If you don't like it forget it. I enjoyed looking forward to better beer. when I have made mistakes from lack of equipment or for pure experimentation I never have benefited from waiting for time to heal the beer. Mistakes happen I have learned the hard way on some batches. Temp control is everything.

 

[kevy]

My biggest thing is I don't want other people to get their hands on a beer I made that I know I can make better. I don't want it to represent me. I'll drink it though!

 

[TallDan]

My biggest thing is I don't want other people to get their hands on a beer I made that I know I can make better. I don't want it to represent me. I'll drink it though!

If I did that I would not have let anyone try any of the beer I've brewed. The next batch will always be better!

 

[m1k3]

Wyeast 1056

Wyeast recommends a temperature range: 60-72F

Fermentis suggests that US-05 (same strain more or less) be fermented at: 53.6-77°F ideally 59-71.6°F

Not only would I not dump it, but I would expect it to be decent.

 

[kevy]

Ok. Thanks for the advice. I'll let it ride and see how she turns out

 

[ChelisHubby]

Look into yeast that can handle a warmer tempature Maybe BRY 97 OR SOME OF THE SAISONS they can handle 70 plus with ease.

 

[GQT]

Distill it?