What happens if primary fermenting temp is high?

[ryanpluta]

Just started brewing and took a temperature reading in my basement where I store my fermenting buckets and it read 80 degrees. So I'm asking if this screwed me on what my beer should have tasted like? I read it should be 67 -72 degrees. What happens to beer and taste I beer when fermenting at higher temps?

 

[DoubleAught]

You will get off flavors in the beer

 

[ryanpluta]

Would that be a reason that the first 2 batches I made tasted similar? But they were a holiday ale and Irish ale? I feel like they both tasted like the same beer.

 

[passedpawn]

Would that be a reason that the first 2 batches I made tasted similar? But they were a holiday ale and Irish ale? I feel like they both tasted like the same beer.

No, temps would not explain that.

If you have the time, perhaps you could post more information about your beers here. What were the ingredients for both?

 

[ryanpluta]

They were kits from grape and granary in Ohio. I will get the info and post it soon. Thanks to everyone on this site for tolerating newcomers. I just am having so much fun. The beer tastes good to me because I made it. But maybe could be better.

 

[ryanpluta]

Can someone experienced describe the taste of a beer fermented at too high a temp? Maybe I could describe it if I knew how to. Just can't put the taste into words due to inexperience.

 

[passedpawn]

They were kits from grape and granary in Ohio. I will get the info and post it soon. Thanks to everyone on this site for tolerating newcomers. I just am having so much fun. The beer tastes good to me because I made it. But maybe could be better.

It'll get better. Don't rush it, the journey is fun.

Take a class at your shop and find out how to make beer without kits. They are a crutch you really don't need.

Cheers.

 

[ryanpluta]

What does a beer taste like fermented at too high a temp? Just curious if someone may be able to explain what I may or may not be tasting.

 

[SwampassJ]

What does a beer taste like fermented at too high a temp? Just curious if someone may be able to explain what I may or may not be tasting.

Depends on the yeast. More estery (fruity), phenolic (clove? spicy), fusel alcohol (hot, solventy). Some yeast just get funky at higher temps. I've heard tart, yogurty etc.

 

[bradford0113]

Hey ryanpluta. Are you from the Akron area? I'm a new brewer myself (from Warren area) and I bought all the ingredients for my second batch from the Grape and Granary out there. 80 degrees is a pretty warm basement for Ohio this time of year unless you've got a heater right next to your fermentor. My basement is consistently 64-65 degrees even with baseboard heaters constantly running.

 

[Dynachrome]

Decades ago I did one with a heating pad beneath it. It was REALLY dry. When you drank it, it just made you more thirsty. It was like having fine dry sand in your mouth.

I don't remeber anything extremely off about the flavor though.

Have you ever had/are you old enough to have experienced the big brewery's dry beers? I didn't care for them.

Do you have a mass produced beer that that you think it remotely resembles?

 

[Dynachrome]

Hey ryanpluta. Are you from the Akron area? I'm a new brewer myself (from Warren area) and I bought all the ingredients for my second batch from the Grape and Granary out there. 80 degrees is a pretty warm basement for Ohio this time of year unless you've got a heater right next to your fermentor. My basement is consistently 64-65 degrees even with baseboard heaters constantly running.

Good point. Where is your thermometer mounted?

 

[ryanpluta]

Yep. In Akron / Portage Lakes. I have my furnace in the basement that may be causing the higher temp. Which sucks because upstairs isn't near as hot. I just want to have the 'easy part' of letting the beer ferment be successful. But I think that part is what is failing.

 

[ryanpluta]

The thermometer is just I the basement net where the fermentor bucket is. I am considering moving the next batch upstairs. But it's now the favorite new decoration of the house as far as my fiancé is concerned. Rightfully so.

 

[DoctorDuvel]

if you have a closet upstairs, which i'm assuming would stay pretty cool all the time, that'd be better...the biggest revelation i had as a new brewer was maintaining proper ferm. temps, makes all the difference

 

[ryanpluta]

I have a closet I can put the next batch in. What is the risk of the fermentor exploding? Just have to ask before it happens and my fiance requests I sleep in the garage with my beer. Which is acceptable. If the beer turns out good.

 

[ryanpluta]

Decades ago I did one with a heating pad beneath it. It was REALLY dry. When you drank it, it just made you more thirsty. It was like having fine dry sand in your mouth.

I don't remeber anything extremely off about the flavor though.

Have you ever had/are you old enough to have experienced the big brewery's dry beers? I didn't care for them.

Do you have a mass produced beer that that you think it remotely resembles?

I wish I had this answer. I an trying to figure it out. It is driving insane. I just cannot put it into words. I probably couldn't explain a burger flavor either which should be easy too. I really appreciate you responding. I really, really do because I love brewing and want to be successful.

 

[Dynachrome]

I put my fermento in an upstairs closet that is on the outside wall of the house. It's generally colder up here in 'scony though.

 

[tchfunkta]

Risk of fermenter exploding depends on setup. A carboy with a blow off hose set up is the least likely. I usually install one on the primary. Then switch to an airlock after my first gravity reading after OG.

As far as flavors, what swampassJ said.

 

[drhookmec]

I wish I had this answer. I an trying to figure it out. It is driving insane. I just cannot put it into words. I probably couldn't explain a burger flavor either which should be easy too. I really appreciate you responding. I really, really do because I love brewing and want to be successful.

Alcoholic: off flavor
A sharp flavor that can be mild and pleasant or hot and bothersome. When an alcohol taste detracts from a beer's flavor it can usually be traced to one of two causes. The first problem is often too high a fermentation temperature. At temperatures above 80°F, yeast can produce too much of the higher weight fusel alcohols which have lower taste thresholds than ethanol. These alcohols taste harsh to the tongue, not as bad as cheap tequila, but bad nonetheless.

From here: Common off flavors

 

[Dynachrome]

Alcoholic: off flavor
A sharp flavor that can be mild and pleasant or hot and bothersome. When an alcohol taste detracts from a beer's flavor it can usually be traced to one of two causes. The first problem is often too high a fermentation temperature. At temperatures above 80°F, yeast can produce too much of the higher weight fusel alcohols which have lower taste thresholds than ethanol. These alcohols taste harsh to the tongue, not as bad as cheap tequila, but bad nonetheless.

From here: Common off flavors

That is an apt description of what I was attempting to describe.

 

[Scruff_92]

Hi. i brewed a nice ale yesterday and pitched safale s-04 english ale yeast. living in ireland my usual worry about fermentation temperatures is that i cant get them high enough...but when i checked on the activity (which was vigourous to say the least) after 12 hours i realised the ambient temperature was 80. i've since moved it down to about 70 but i was wondering how to offset the bad flavours that may have developped. Would racking to secondary at a lower temperature for a month help the yeast clean itself up? i'd appreciate any tips or advice. thanks!

PS. also i have the option of either kegging or bottling after, depending on which might work best to break off the off flavors...

 

[Yooper]

Hi. i brewed a nice ale yesterday and pitched safale s-04 english ale yeast. living in ireland my usual worry about fermentation temperatures is that i cant get them high enough...but when i checked on the activity (which was vigourous to say the least) after 12 hours i realised the ambient temperature was 80. i've since moved it down to about 70 but i was wondering how to offset the bad flavours that may have developped. Would racking to secondary at a lower temperature for a month help the yeast clean itself up? i'd appreciate any tips or advice. thanks!

PS. also i have the option of either kegging or bottling after, depending on which might work best to break off the off flavors...

No, once those flavors are there, there isn't much you can do. It's always best to avoid it in the first place. S04 is really good at 62 degrees, over 70 degrees it does get weirdly fruity and estery.

 

[Scruff_92]

lesson learnt. thanks for the quick response.