Warm temps after fermentation

[cease]

Hello,

I brewed a Deschutes Fresh Squeezed clone around a week and 3 days ago. It fermented at 67* for a week then I moved it out of my Cool Brew bag into my beer closet still in the primary.

The weather here in NorCal spiked and today the fermentor is sitting at 76*! I know that during the fermentation stages temp control is extra important but how likely is it that the high temps will cause any off flavors? Would I be better off moving to a secondary to keep the beer off of the yeast?

Thanks for the replies!







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[BigFloyd]

If it's been three weeks, why not just bottle or keg it? Is there a recipe-specific reason to let it sit longer?

 

[brdb]

As long as fermentation was complete, it shouldn't negatively affect your beer. With that said, I wouldn't store beer at that temperature for an extended period of time, but it won't hurt to let it sit in the fermenter for another few weeks if that's what you intend to do.

 

[cease]

Thanks for the quick replies guys!

It's been a week and a few days and there is still krausen remnants floating up top. I usually secondary (to free up my 6 gal fermenters and dry hop) so I was thinking maybe it would be better to get it off of the yeast?

I wish I had a way to keep it at 67* through the whole 3 weeks I usually wait but that's not possible. I would bottle now but it has not fully flocculated.


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