Uh oh, too warm...

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T-bone

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Hey all. I just brewed my first all grain batch and set it in a water bath in the basement. I thought that would be cool enough, but I'll be darned if the temp wasn't still at 78 F when I checked it this morning. The ferment is already going like crazy. I'm going to improve my cooling technique when I get home, but does anyone know if its too late to make a difference? I only pitched the yeast at about 5 PM yesterday.
 

sirsloop

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Throw a wet towel around it and put a fan on it. I actually leave mine in the tub and drip water on the top from the faucet, while the fan is blowing on it. You'll knock off at least 10-15°F off ambient with this method. The evaporation of the water sucks the heat out of the fermenter...
 

david_42

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Well, since the fermentation is rolling and it's most likely for it to get even warmer during the day, expect some fruity esters. It won't hurt to cool it a bit, but the final result will depend on the yeast you used.
 

Evan!

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Well, since the fermentation is rolling and it's most likely for it to get even warmer during the day, expect some fruity esters. It won't hurt to cool it a bit, but the final result will depend on the yeast you used.
I'd be careful about temp fluctuation. If you do it, do it very slowly---quick drops or jumps can stress the yeast and lead to off-flavors.
 
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T-bone

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I used Wyeast London Ale yeast. Never used it before, but supposedly already a bit fruity. Hmmm...
 
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