i made a IPA today and pitched it into a old yeast cake. Somehow the temp got to 90 degrees when I was done collecting the wort. So the fermentation took off fast but I got it to 70 within 3 hours by being in the fermentation chamber. Should I expect a lot of off favors? Cali yeast.
I'm not sure of what happened there, but temps do rise during active fermentation. 90 degrees is very high.. I've never seen that. I would imagine you'll have a uneven attenuation, and probably some off-flavors due to it. I could be wrong though (I've been wrong before) Ha ha
Did you just not cool it to as low as you thought? If tour chiller is not getting the beer down to temp, you should peobably put the beer in your temp controlled fermentation chamber to bring it down further before pitching. How are you measuring the temp of the wort? I'm wondering if either your 90 degree or 70 degree measurements could be erroneous. Or maybe you have a small batch size? I would have guessed it would take longer to drop 5 gallons 20 degrees in a fermentation chamber. But it's just a guess.
