Inconsistent Temperature: Is my Beer Doomed?

Discussion in 'Homebrewing' started by Snakebite_MaGee, Sep 7, 2014.

?

Will temperature fluctuation cause drastic issues?

  1. yes

    42.9%
  2. no

    57.1%
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  1. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    I started my first ever homebrew this August, and as luck would have it, my air conditioner went out and remained out for three weeks the day after I pitched my yeast. I live in Mississippi, and so my house stayed at a steady 84-90 degrees while the A/C was in disrepair.

    I understand the importance of a controlled temperature, but I would like to hear about your experiences with similar temperature issues, and how your beer fared.

    Some observations and notes on my brew:
    It was an Oatmeal Stout recipe from Midwest Supplies
    I was very sanitary.
    The airlock quit bubbling after the first 24hrs- I have been told that the airlock is no indicator of fermentation, and to not worry about this (but I still worry)
    The airlock started bubbling again after transporting from the primary to the carboy, after the air conditioner was repaired and temperatures were a more constant 73 degrees.

    Thanks ahead of time for any advice/tips/shared experiences!

    Cheers!
     
  2. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    3 weeks of 84-90 is only good if you brewed a Saison, which you apparently did not. You may or may not have a major fusel-alcohol infused beer. If primary fermentation was really done in 24 hours, the beer may be drinkable (depending upon the temperature during this time period). What was the beer temperature during this interval? If primary fermentation took a few days, the beer is probably good for nothing except a good lesson in the effect of temperature on beer fermentation.

    I suggest you give it a taste to see what it is like, and go from there. Cheers!
     
    jbakajust1 and Snakebite_MaGee like this.
  3. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    I fear you are going to be right. I highly doubt the fermentation was done in 24hrs, I just think that it got so hot that the yeast became inactive. Thanks so much for the input!
     
  4. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    High temperatures can kill off yeast, but I doubt if things got that hot. Higher temperatures make the metabolic rate of the yeast faster. What was you batch size and how much and what kind of yeast did you pitch?
     
  5. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    I did 5 galons of Oatmeal Stout with Munton and Fison Ale Dry Yeast. You're making me think there is hope!
     
  6. itchytasty

    itchytasty Initiate (0) Jan 31, 2008 Connecticut

    My first batch of home brew started much the same way. I brewed it in July, the temp in my apt was fairly high (I dont own an air conditioner) and for the next the temperature was in the mid-upper 90s. I thought for sure the beer was ruined, my yeast were dead or in open revolt, and it would end up as 5 gallons of putrid drain pour. For the next week i stressed and fussed over it.. in the end it turned out just fine.

    If I may, "relax, dont worry, have a homebrew".
     
    LuskusDelph and Snakebite_MaGee like this.
  7. HerbMeowing

    HerbMeowing Maven (1,295) Nov 10, 2010 Virginia
    Trader

    Your best beer ever
    It may not be but it's beer
    Better brews ahead!

    -HoMeBRew HiaKu
     
  8. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    Well I feel a little better about things. Thanks for the reply. I'll give an update to this thread when the beer is done in two weeks.
     
  9. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    If you ambient was over 80, and in the 90's and fermentation wasn't kept in check.. Yes, you'll have off flavors, and fusel alcohols in your beer.

    At that temp, I wouldn't be surprised if it was well done fermenting sooner than planned. The damage was already done.

    Depends how it comes out.. You might like it, or hate it, but always learn something from it.
     
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  10. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    UPDATE!

    So the beer is done. It actually turned out surprisingly well, despite the temperature issues! It doesn't seem to have any real wangy flavors or anything. There is one issue, and I think that it has more to do with capping and the method I used to add the priming sugar, but the carbonation is not consistent. The first few beers were perfect, but then today I noticed that some are undercarbonated, or way over carbonated. I'm drinking one as I type this that is almost re-foaming as I swallow it. Now, I admittedly had a hard time with the capper, and the undercarbonated ones could be a result of not having a good seal. But how about the overcarbonated ones? When I added the dissolved priming sugar to the bottom of the bottling bucket, I simply siphoned the been on top of it. I did not mix or stir it all together because the directions said that it would mix enough on its own. Is this were I screwed up?

    Other than that, I would say the majority of the beers turned out fine.
     
  11. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I think you've hit the nail on the head about the inconsistent carbing. My experience has been that a gentle stir of the bottling bucket (with a stir motion of from bottom to top) 3-4 times during the bottling process will help to keep that sugar in suspension in the beer. The sugar is more dense and wants to settle out, thus early bottled beers are more likely to be over-carbonated, and the last beers are under-carbed.
     
    PortLargo and jbakajust1 like this.
  12. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Yes. You will want to gently stir the entire volume for a few seconds with a sanitized plastic or metal spoon. The density of the sugar solution is much higher than the fermented beer meaning that unless you help it distribute evenly it will stay closer to the bottom which will add too much sugar to the first portion, the right amount to the next portion, and very little to the last portion, causing variation.

    Glad to hear that you're happy with your first batch.
     
    Snakebite_MaGee likes this.
  13. Snakebite_MaGee

    Snakebite_MaGee Initiate (0) Aug 5, 2014 Mississippi

    You could not be more right, because that is exactly what happened. The first bottles in line were over carbed, the middle was just right, and the top was flat. I'm sipping on a flat one as I type this. Thank you so much for the tip!
     
    jbakajust1 likes this.
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