This is bad...

[WaltG]

So I bottled a pale and and put it in my fermentation chamber for a few days, I wasn't using it. Put my probe in the middle of a 6 pack and set it to 68. 2 days later I go to take them out to put in new batch. Temp still said 68 but it was VERY warm. Opened a bottle, it was 145. Won't make that mistake again.

Questions;

Will it still carbonate?
Will it explode?
How bad off flavors?

 

[NoIguanaForZ]

Probably not, the yeast very likely being dead and all.
If it didn't yet, it's unlikely to, the yeast very likely being dead and all.
Probably pretty bad.

 

[Sailingeric]

How did it get that warn??

 

[afro_lou]

145 DEGREES? How the heck did it get that hot? Is your chamber coal-fired?

I guess, at the minimum, you're bottles are probably pasteurized...


UNLESS


That was a typo and you meant 45°. If that happens to be the case, you're fine, just let them warm up.

 

[WaltG]

How did it get that warn??

No idea. Maybe just bad probe placement. I have stout fermenting now, I need to double check it on case my probe or something is bad.

My instinct was to leave heating light off but I cold crashed and wanted to bring it back up. If I'm lucky it fermented a bit in the 1st 36 hrs.

 

[WaltG]

145 DEGREES? How the heck did it get that hot? Is your chamber coal-fired?

I guess, at the minimum, you're bottles are probably pasteurized...


UNLESS


That was a typo and you meant 45°. If that happens to be the case, you're fine, just let them warm up.

No. 145. Hard to hold the bottles. Been slow brewing last few months. Pisses me off I might lose the batch.

 

[WaltG]

Chamber is very small. That's why it got so hot

View attachment 1480219166752.jpg

 

[bigplunkett]

U can always cold crash it afteter empying sll the bottles into a buket. It will probly arate it a bit id add a bit if dme and fresh yeast to scavange the o2. Then rebottle better to spend a little to try to save it.

 

[WaltG]

U can always cold crash it afteter empying sll the bottles into a buket. It eill probly arate it a bit id add a bit if dme and fresh yeast to scavange the o2. Then rebottle better to spend a little to try to save it.

It was only a $20 recipe. For all that I'll just make a new one.

 

[afro_lou]

No. 145. Hard to hold the bottles. Been slow brewing last few months. Pisses me off I might lose the batch.

Oh dang. That sucks. Just saw that it was a small chamber. You had the heat bulb on too? I guess it's not that crazy that it got so hot. Condolences, though!

Really though, the beer might not be completely ruined. Probably uncarbonated, but still ok. Maybe try recapping with some carb tablets?

 

[bigplunkett]

My buddy tryed msking a beer start to finish in a week it only carbed for 48 hrs it was good concdering i was suprised it had carbination. Not a lot id say 1.5 to 1.75 volumes but better than not

 

[chickypad]

No idea. Maybe just bad probe placement. I have stout fermenting now, I need to double check it on case my probe or something is bad.

The probe was sitting in the middle of the 6 pack reading 68 and the beer managed to get up to 145?! Yes, I'd say your probe is bad.

 

[JordanKnudson]

The only way that makes sense is if you had it set to Celsius by accident. 68C = ~154F.

If it were really the size of the chamber that caused that temperature differential, you'd never be able to use it to ferment anything.

EDIT: Or your probe is SUPER bad.

 

[WaltG]

The only way that makes sense is if you had it set to Celsius by accident. 68C = ~154F.

If it were really the size of the chamber that caused that temperature differential, you'd never be able to use it to ferment anything.

EDIT: Or your probe is SUPER bad.

I use a thermowell when fermenting.

 

[WaltG]

Update: carbonation a bit off but turned out good.