Fermentation temperature roller coaster

Discussion in 'Homebrewing' started by thebriansmaude, Apr 17, 2017.

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  1. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    Hey,

    So the pale ale I recently brewed was over chilled after hop stand. It wound up in the fermenter at 55* F. The room I had it in felt quite cool, so I decided to place a small space heater in the corner of the room to encourage the beer to warm up a bit. It felt like a good temperature when I left my house, and when I returned a day later, the room still felt like about 70, which is warmer than I wanted, but the fermenter itslef was reading between 75 - 79! (stick on thermometer strip)

    Now, I realize that I should have just left well enough alone and not messed with the space heater, knowing that the exothermic yeast party would crank things up temp wise, but what am I looking at here yeast flavor wise? Diacetyl ? fusel?

    Is <24 hours at 76* enough to produce the off flavors commonly associated with high temp fermentations?
     
    #1 thebriansmaude, Apr 17, 2017
  2. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    In my experience some of the commonly used yeasts, such as US-05, could handle this without getting too unpleasant, although it might not be ideal. Other yeasts might not handle it as well (and some yeasts, of course, would do really well in that range). Sorry I can't give a better answer, but it really is pretty yeast-dependent.
     
    #2 minderbender, Apr 17, 2017
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  3. thebriansmaude

    thebriansmaude Crusader (472) Dec 16, 2016 Canada (AB)
    Trader

    I pitched 2 packs of rehydrated US 05. The temperature in the room is back down to about 64, but the yeast is ripping through and the temperature is still very elevated.
     
    #3 thebriansmaude, Apr 17, 2017
  4. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    "I pitched 2 packs of rehydrated US 05."

    Well, that is better news since US-05 has a fairly high upper end of its recommended fermentation range (i.e., 75 degrees F). There is a reasonable chance your beer will be OK.

    The situation of high fermentation temperatures is that for most yeast these temperatures will result in:
    • Increased production of fusel oils (higher alcohols)
    • Increased esters (worst case: solvent like flavors)
    My recommendation is to proceed at 64 degrees F and hope for the best.

    If perceptible fusel oils were produced than additional conditioning time may mitigate them. If you are a patient person you could decide to just leave the beer in the fermentor for several weeks (e.g., a total of three weeks) to encourage this aspect; your choice.

    Cheers!
     
    #4 JackHorzempa, Apr 17, 2017
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