Temperature dilemma

[Tdthrows]

Hey everyone! Quick question. I brewed my first batch this past Monday night but didnt put a thermometer on my glass carboy until Thursday. It was reading 78 degrees for the first 12 hours or so and has settled in at 76 degrees and holding. The activity was much higher when I first put the thermometer on the carboy which leads me to believe the temp has dropped due to the decrease in activity. That being said, I fear that during the first 48 hours of fermentation when the activity in the carboy was much higher, the temperature was, in result, higher as well. So my real question is...should I put the carboy in a tub with water and ice bottles so I can keep the temperature down until I transfer to the bottling bucket? Or should I just ride this one out at 76 degrees and see what happens? My next batch will go straight into a tub with water and ice bottles from the get go.

What would ya'll do?

Thanks!

 

[goose1873]

I ferment ales in the low 60s (61-65F) - that high temp will tend to give off flavors (banana, fruity...) some of the off flavor may get better if its conditioned long enough. I say cool it down, but its probably too late.

 

[goose1873]

...that is not to say you will get the banana's, it may be fine. again aging will help some. Fermenting in Florida this time of year is tough. Your first project should be a fermentation chamber (old chest freezer or fridge)...Temp control can make or break a beer. good luck

 

[Tdthrows]

I'll definitely be on the look out for a used chest freezer but until then I guess I'll have to go with the frozen bottles in the tub method. This first batch has been a great learning experience and will probably make my second batch go much more smoothly but I'm still keeping my hopes up that it will turn out ok. Thanks for the response!

 

[frankr]

So my real question is...should I put the carboy in a tub with water and ice bottles so I can keep the temperature down until I transfer to the bottling bucket? Or should I just ride this one out at 76 degrees and see what happens? My next batch will go straight into a tub with water and ice bottles from the get go.

I wouldn't worry about it at this point. Just ride it out. Your beer might have a few off-flavors from a high fermentation temp, but it will still be good. For future batches use the tub of water/frozen water bottle method. I'm in Florida, and can get the temp to about 70 without too much effort (rotate frozen bottles two or three times a day).

 

[goose1873]

I'll definitely be on the look out for a used chest freezer but until then I guess I'll have to go with the frozen bottles in the tub method. This first batch has been a great learning experience and will probably make my second batch go much more smoothly but I'm still keeping my hopes up that it will turn out ok. Thanks for the response!

Exactly. It may be fine! i would just say aim for the 60's moving forward. If you taste it and it's a little "off" just leave it a couple more weeks and the yeastys will help to clean it up! congrats on the first beer Spend your free time using the "search tab" on this site as your addiction grows! It will save you a lot of time and money!

--cheers and welcome!

 

[MikeG]

I would get it below 70 if it was mine, preferably 65F. If you brewed this on Sat and you can't get to it until Monday evening not sure it's worth it. At this point, let it age longer, hopefully the yeast will clean up most of the esters.

Good luck!

 

[passedpawn]

I wouldn't worry about it at this point. Just ride it out. Your beer might have a few off-flavors from a high fermentation temp, but it will still be good.

what he said. too late to cool it down now, your fermentation is 95% over.

 

[Tdthrows]

By "letting it age longer" are you refering to keeping it in the primary longer (I was planning on three weeks in the primary and then bottle) or letting them age in the bottle before drinking them? Or both?

 

[MikeG]

By "letting it age longer" are you refering to keeping it in the primary longer (I was planning on three weeks in the primary and then bottle) or letting them age in the bottle before drinking them? Or both?

Was talking primary. I did a search on that, not sure how much difference it will make: http://www.howtobrew.com/section1/chapter8-1-3.html.

 

[carnevoodoo]

This beer will have fusel alcohols, plain and simple. No amount of time will kill these, but they may soften a bit. A fermentation this high will produce some negative results. I'd be careful drinking more than a couple of these at a time, as headaches can come easily from your higher alcohols.