Brewed my first IPA this weekend. Used Nottingham yeast. Was fermenting away at around 68 degrees and my air conditioner went out. Last night the temp spiked up to 72 degrees. AC has been fixed and I have the temp back down to around 66 degrees. Is this batch ruined now? Is there anything I need to do or watch out for?
Temp Spike
- Thread starter Garmoni
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
It is most certainly not ruined. The temp spike may cause potential off flavors due to the production of fusel alcohols. My recommendation is to not rely of ambient temperatures on fermenting beer. The first 4 days to a week are critical in this respect as this is when most of the active fermentation occurs. During "active fermentation" I always stick my fermenters into a swamp cooler and take no chances.
d3track
Are you sure about that?
Not anything to stress over. If it had been a couple days and not a long time at that temp, don't lose any sleep over it
Natdavis777
Well-Known Member
How many days had it fermented before spiking up in temp? I raise all my beers at the end of fermentation (usually days 3-5) to about 70 to help the yeast finish and as for a diacetyl rest. Off flavors from warm temps come early in fermentation, so I bet you are fine.
