Temps ??

[ifearnothing0]

Ok , 3rd batch ever , an imperial pale ale , 5 gallon extract ...the coldest my house gets is about 75f ..not ask tips on how to cool it ... But askin how brutal is the beer gonna come out ? ... Had a few pints of a reg ipa that we had fermin the same spot before we bottled it , and it tasted just fine ... Jus wantin to kno some side affects of fermin at really high temps ??


Ipa's son !!

 

[Nagorg]

What yeast?? 75 is a little high generally speaking. You might expect banana like flavors, in general, from higher ferm temps. But, it really depends on what you are brewing and the yeast and their respective temp ranges...

 

[Phunhog]

You won't know until you taste it but it certainly won't be as good as if you put the carboy in a water bath. I would be asking for tips on how to how keep it cooler....

 

[ifearnothing0]

Not sure the yeast , it an extract kit , the batch that that we just bottle tasted good , a little plain for my taste , but much better than the weak mr beer pale ale we tried the first time ... I got high hopes for this 3rd batch after tasting the 2nd ... Wonderin if I some 2nd ferm early or bottle soon or anything ? ... Have plans for a fridge and temp con system later

 

[dinnerstick]

not brutal- 3rd batch ever, you're gonna like it! although i agree you should move towards controlling the temp, most people with their first few batches are thrilled they made something that tastes pretty good. in time you can start to strive for excellence! i certainly don't recall sipping my 3rd batch and pondering the ester profile

 

[ifearnothing0]

Me and my buddy jus opened a bottle from the second batch that I said tasted real good before we bottled ,and y'all were right about the banana flavor .. Smells a bit weird now too , more like a liquor or a wine .. Happy we got some carb after only a week in the bottle.. Have know idea bout gravity or abv cause we didnt test .. But after a half a pint on an empty stomach , def got a slight buzz .. Gonna put a few in the fridge for the fights tomorrow .. Let y'all kno how it goes down chilled .. Thanks for the info bros ...

 

[OldWorld]

Get some ice and cold water and submerse your carboy in a large stock pot...It will keep it into the 60's...just change the water and ice a few days at a time. Don't worry about shaking the beer and oxidizing it...If it's a pale ale or IPA you should drink it faster than the oxidized tastes will take effect. Have fun.

 

[ifearnothing0]

Yep , kinda has a banana mixed drink taste to it .. Doesn't taste like an ipa at all , more of a a weird Newcastle that has a shot of banana rum in it ... Oh well , we are just gonna have to power through about 40 of these things for about 3 more weeks until the next batch is done

 

[KISS Brew]

Oh well , we are just gonna have to power through about 40 of these things for about 3 more weeks until the next batch is done

I guess you weren't kidding; you really fear nothing.

 

[BrewinHooligan]

Yeah, my first batch fermented hot and I got a lot of green apple flavors from it. Try a Belgian or a Saison, they can stand a higher fermenting temp but the yeast has a funky flavor too so try a few commercial styles to see if you like that. Otherwise like the others say, a swamp-cooler (bucket with water and frozen water bottles) will do wonders for your beer.

 

[ifearnothing0]

Yea not a big fan of Belgians , I got batch the
Fermenting at the same temp for a week now , getting a fridge and a temp control switch ASAP but was wondering if the high temps and and the lack of action in the bucket , would be ok to rack into the carboy and dry hop after only a week ?

 

[BrewinHooligan]

If you have a stable gravity, then you definitely could. However there is still probably a lot of yeast in suspension and they will attach to the hop compounds you want to be in the beer and pull them out of suspension when they fall out.