Yeah that just happened....

[Jako]

Temperature probe fell out of my fermenter and now I am practically cooking this beer.

English IPA using imperial House temp is sitting at 83... omg I thought it was feeling steamy when I was trying to top crop yeast..

The beer had so much activity as well lol. How bad can it be. Healthy yeast, nutrient added and Oxygen at pitch. Fingers crossed.

 

[Miraculix]

I bet you'll have beer at the end!

Short kick start doesn't matter too much imo. Depends on how long it was at that temp.

 

[bracconiere]

I bet you'll have beer at the end!

that's for sure, i ferment at that temp all the time....but some people here are picky, and would complain about off-flavors? but for me the only off flavor i've ever noticed is tannins from sparging too hot.....

 

[Jako]

It was at that temperature at for 8 hours or more. Slow ramp up.

Pulled a fast sample. Didn't taste bad. Maybe some acetaldehyde but its 12 hours after pitch. Lots of nutty aroma and flavor from the MO.

Its dropping in temp now. I will keep it at 64 for two weeks now.

 

[bracconiere]

Didn't taste bad. Maybe some acetaldehyde

my taste buds are shot, but i don't doubt it didn't taste bad...kviek wouldn't be a thing if people GAF.....(repitch the yeast for a few years too!!! you'll have the beer of your dreams)

 

[Jako]

my taste buds are shot, but i don't doubt it didn't taste bad...kviek wouldn't be a thing if people GAF.....(repitch the yeast for a few years too!!! you'll have the beer of your dreams)

True! Probably thinking to much into it. I am washing some and plan on reusing. I stocked up on yeast by my LHBS is sold out of all ale yeast. Yes ale as in all ale strains.

 

[Miraculix]

It was at that temperature at for 8 hours or more. Slow ramp up.

Pulled a fast sample. Didn't taste bad. Maybe some acetaldehyde but its 12 hours after pitch. Lots of nutty aroma and flavor from the MO.

Its dropping in temp now. I will keep it at 64 for two weeks now.

Ah.... Will be fine!

 

[bracconiere]

my taste buds are shot,

True!

hmmm, should i take that as a shot? lol

 

[Jako]

well. the beer finished in record time, and i put it to a keg before 2 weeks in the fermenter. at first is was pretty awful. but the yeast drooped and its good. no yeast off flavors.

i wouldn't do it again. but i cant wait to try the other 5 gallons fermented with Cable car. the fermenter smelled like a flower shop and pears in a good way. if the beer taste anything like the smell i am in for a treat.

5 oz of Loral hops whirlpool for an hour. i think its my "house" hop at this point.

 

[balrog]

IF the temp was "normal" for the yeast in the beginning during lag time then that is when heat would have caused most off flavors and fusel alcohols that give you wicked headaches. If the yeast was finished lag time before the temp was raised, you have less chance of off flavors from the high heat. In fact it is fairly normal to read how people raise the temp "near the end of ferment" to "encourage yeast to finish up" and not drop out prematurely. It's all in the timing.

 

[Jako]

The temp was normal from the start but I think it ramped up not sure how fast. 12 hours later it was at 85F. I used a oxygen stone and yeast nutrition on top of a fresh pitch. So a pretty good start as health goes. Also super fresh pack of yeast.

I washed some yeast and made a starter with it then stored it away. I wonder how it would do If I used it again.

Kinda a interesting reminder for me. As long as good sanitation is used it's hard to end up with something undrinkable.