some temperature concerns

[edb23]

so i've been having some issues with my landlord that i won't really get into, but long story short i'm no longer living at my place, however my beer in primary is. I have a stout in primary that's been sitting out without any temperature control for maybe a week and a half now and don't really have the ability to bottle it or throw it in a fridge at the moment. it's been in primary about a month and a half, should I be concerned about the temperature causing some nasty off flavors?

 

[MikeG]

Only during fermentation do you need to worry about the temps...unless you're int heat wave and your place isn't air-conditioned, I don't know what temps are needed to skunk fermented beer. Good luck.

 

[Germelli1]

Temp wont skunk beer, but as long as the primary fermentation is complete, temp control isn't a huge issue

 

[Yooper]

I don't know- everybody is saying temperature control isn't important after fermentation is over, but I sure think it is. First, the yeast will break down faster at warmer temperatures and there will definitely be some funky flavors created from sitting on trub at 80+ degrees, depending on how long it's like that.

Temperature control is crucial during all phases, but perhaps a bit less so after bottling.

 

[Germelli1]

I don't know- everybody is saying temperature control isn't important after fermentation is over, but I sure think it is. First, the yeast will break down faster at warmer temperatures and there will definitely be some funky flavors created from sitting on trub at 80+ degrees, depending on how long it's like that.

Temperature control is crucial during all phases, but perhaps a bit less so after bottling.

I was going to add a disclaimer along the lines of what you were saying.
I was going to say that the beer will "condition" much faster at higher temps. And once conditioning has got it to its peak it will begin to degrade. However I can't think of a better style for this to happen in than a stout!

 

[MikeG]

I don't know- everybody is saying temperature control isn't important after fermentation is over, but I sure think it is. First, the yeast will break down faster at warmer temperatures and there will definitely be some funky flavors created from sitting on trub at 80+ degrees, depending on how long it's like that.

Temperature control is crucial during all phases, but perhaps a bit less so after bottling.

You're right, I was implying that the temps were in the 70's, maybe 75F-ish which I don't believe will skunk the beer after it's fermented. High enough temps, ya, it will skunk it, like in the trunk of a car in 100F heat will.

 

[Yooper]

I was going to add a disclaimer along the lines of what you were saying.
I was going to say that the beer will "condition" much faster at higher temps. And once conditioning has got it to its peak it will begin to degrade. However I can't think of a better style for this to happen in than a stout!

Yeah, but even though autolysis doesn't routinely happen I think it's a real risk in high temperatures. The reason it doesn't happen in a long primary for most of us is because of temperature control. If it was in a cool place, I wouldn't worry about it much. But in a warm place, that yeast cake could be exceedingly funky.

 

[Germelli1]

Yeah, but even though autolysis doesn't routinely happen I think it's a real risk in high temperatures. The reason it doesn't happen in a long primary for most of us is because of temperature control. If it was in a cool place, I wouldn't worry about it much. But in a warm place, that yeast cake could be exceedingly funky.

Agreed, thanks for setting us straight!

 

[TopherM]

I've always heard that beer conditions 4X faster for every 10 degrees above 70. I've also heard that 92% of statistics are made up on the spot 64% of the time, so who knows.

 

[edb23]

hmm, guess i gotta get that stuff out of there ASAP