Wyeast No. 2565 Kolsch yeast hit 75 F... fussels?

[andy6026]

I brewed on Sunday. My ambient temp was 68-70 which the beer stayed at through to Monday. However, when I woke up Tuesday morning I saw that the stick on thermometer was reading 75, so I immediately swamp coolered it. It couldn't have been at that temp for more than 12 hours, and probably less. There had yet to be any visible activity going on.

Last night, around midnight, I went down to find the blow-off tube chugging away - a very active fermentation, with the temp sitting at 68 (from the swamp cooler).

That short period of hitting 75 degrees... am I likely to get fussels from that? Hopefully I caught it early enough, but I suspect this may have taken this batch from being a great beer to one that is merely 'drinkable'.

 

[Calypso]

It might have resulted in fusel alcohol or increased esters. Only time will tell. But with a Kölsch yeast I would want to keep it on the cool side, in the low 60s. Kölsch is fairly unforgiving, and while light fruit esters are appropriate, I don't want it to taste like a jolly rancher.

Regardless, I wouldn't stress about it. What's done is done - keep it cool for the next few days (cooler than where you're at now) and then let it warm up for a diacetyl rest. When you pull your hydro sample to see if fermentation is complete, you'll get an idea of any off flavors produced.

 

[andy6026]

thanks for the detailed response. I've cooled the swamp cooler further and it should get down to the low 60s within a few hours.