what happened???

[fireroadjunky]

So I have a pale going... I brewed Saturday, all seemed like a completely normal fermentation until I got home today. My beer went crazy while I was gone. Evidence of foam in my air lock, & foam residue all the way up to the air lock. Bubbling in the air lock slowed significantly over the last 24 hours.... all seemed normal this morning.. now this.

For the record, we have no air conditioning, and I have pretty basic tools on hand to keep my brew cold. I typically wet a t-shirt in the morning, freeze it, and then drape it over my carboy in the before I leave for work. Weather yesterday was in the high 60's (cooler than normal) today felt the same so I didn't bother with the frozen t shirt. My temp has been staying at an EVEN 70 the entire process, and this eve its at 72....

Should I be concerned?

 

[kh54s10]

Sounds like you have a totally normal fermentation on your hands. I suggest that you start EVERY fermentation with a blow off tube installed. Some day it will save you from a big clean-up.

70-72 degrees is also pretty high and will make fermentation faster. I could also lead to off flavors and fusel alcohols. I suggest that you use ice bottles instead of frozen t-shirts to control temperatures. You should aim toward the lower end of the yeasts optimal range. I like low to mid sixties.

 

[fireroadjunky]

yeah, I know the temp is high, but my carboys are currently in the coldest room in the house, and until the past 2 days its been in the High 80's low 90's OUTSIDE, so I felt good about 70 given the tools at hand. I was more concerned about it going crazy for a few days, slowing, then appearing to go crazy again. Also, I ended up pulling some of my wart off to prime with unfermented wart as opposed DME/corn sugar etc so I felt I had enough room in the carboy to avoid any messes. You think its normal? I have high hopes for this beer as its first recipe (albeit simple) that I didn't follow.

 

[atreid]

Well... What yeast strain are you using?

If it's an American Pale Ale and you used standard dry yeast US-05 or liquid WLP001, those strains (I think it's actually the same strain or so I've read) are fairly forgiving about 'tad higher temps' like 70-72. Lots of people come here with temp issues fermenting at 78-80 and then it's not great but I bet you won't taste the difference at 70-72....

If it was an English or Belgian strain, I might say otherwise...

 

[atreid]

I don't think there is even one advantage of using wort for bottle priming over simple corn sugar...

(and if I may add to my previous post, keep in mind that if your ROOM is at 70 degrees, the actual wort is probably around 74-75 during the most active phase...)

 

[fireroadjunky]

the room is probably cooler... I'm confident the wort is at 70. I am using white labs CA Ale... 001.

it is the first time I've had beer in fermentation seemingly slow down, then go crazy. That is what has me concerned. I was wondering if by today, not covering my carboy with a frozen T shirt that some how the temp raised, and the fermentation went crazy, or did something else happen?

 

[flars]

the room is probably cooler... I'm confident the wort is at 70. I am using white labs CA Ale... 001.

it is the first time I've had beer in fermentation seemingly slow down, then go crazy. That is what has me concerned. I was wondering if by today, not covering my carboy with a frozen T shirt that some how the temp raised, and the fermentation went crazy, or did something else happen?

Having your fermentor in a tub of water will control temperature swings. Yeast sort of like temperatures to be fairly even for them to do their best work. A cotton towel or the t-shirt, hanging into the water to keep it wet, will cool your wort via evaporation. Directing a fan on the wet cloth would drop the temperature another two degrees. In an ambient temp room of 70°, a mid-range gravity beer, it would be no problem to hold the temperature at 64°. Pitching the yeast at this temperature will result in a good even fermentation.