Inconsistent Temperature: Is my Beer Doomed?

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!

 

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?

 

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".

 

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

-HoMeBRew HiaKu

 

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.

 

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.

 

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.