High temperatures in primary after FG has been reached

I think you will be totally fine.

 

At end of fermentation, it just doesn't matter. Let 'er rise and take care of packaging later when you get the time.

 

Pretty much.

If most, or all, of your fermentation is finished you should be OK. It's obviously not ideal, but if that's your only option, I guess you'll have to just deal with it.

BTW, if it has reached a decent terminal, you could just package it now.

 

Throw a tee-shirt on that sucka...and/or set the A/C on 90*F...unless the monsoon arrives early in AZ you are gold (even with things other than a Saison)

 

Given the timeframes mentioned (i.e., 4 days) my guess is that the beer might be OK at those higher temperatures.

My principle concern here would be the potential for yeast autolysis:

“Many causes may be cited for autolysis, not least simple old age. However, poor handling of yeast and beer will accelerate autolysis. Common examples are high temperatures, particularly above 25°C [77 degrees F],…”

https://beerandbrewing.com/dictionary/DQXAk4DwuE/autolysis/

FWIW I have had some bottle conditioned beers that were accidently exposed to high temperature (> 90 degrees F) and some of those bottles developed off-flavors afterwards which I think was a result of yeast autolysis.

Cheers!

 

I would agree with that, and add that staling processes are also accelerated at higher temps.

There's also something else that's accelerated by high post fermentation temps that I wouldn't necessarily associate with "staling" per se, but it can cause a solventy aroma. If anyone would like an easy demonstration of this, try leaving an ounce of beer in a growler in a hot car trunk for a week or so. Enjoy.

 

With a moderate starting gravity like you had, I'd take a reading and see if I could bottle now.

If not, the fridge is a pretty decent option. You can always take it back out to finish when you get back home.

 

A ghetto swamp cooler in AZ (wet T-shirt) will buy you ~15*F without too much trouble

 

As Barry posted above a swamp cooler is a good option for you.

If I knew for sure that all aspects of primary fermentation was complete (i.e., FG reached, not need for 'clean up' of primary fermentation byproducts,..) I would encourage you to package this beer but there is absolutely no way I can remotely determine this aspect.

I think that the swamp cooler 'solution' is your best bet in this situation.

Cheers!

 

Yes, it's been hot here also and I actually had to back off the full swamp cooler here a bit (no fan towards the end of fermentation)...but then I keep my house thermostat at 78*F.

 

Can't you just turn the AC up and not off

 

Do you pay your own power bill?

 

If you are worried, I'd recommend a simple swamp-cooler style setup. Over 4 days, post ferment, with a saison yeast... RAHAHB.

 

Being in Arizona you should probably figure out a more stable way to ferment your beer such as a chest freezer or mini fridge with tenp controller. By far the best thing I have ever done to improve my process

 

When faced with the same problem I moved my primary to neighbor's house for a week. Cost me a bottle of cheap red wine, but problem solved.

 

I'd close all AC vents except for 1 room and leave the beer in there. Set the AC on like 80, which should keep that room cooler than that. I'd rather pay a few extra dollars in electricity than ruin my beer.