Temp change

What was the recipe? Specifically, what yeast? How long had the beer been in the fermenter before the temp rise?

 

After active fermentation is over, I would regard that kind of temperature change as no big deal. But during active fermentation (typically the first 2-3 days after pitching the yeast), that would be too warm for many strains of yeast, so you could get some off flavors if it occurred during that time.

 

What are you making? Which yeast did you use?

 

Don´t worry , it will be fine. T58 can ferment pretty well at that temp, it is on the higher edge though. It is most likely you will need to age this beer a bit longer. I would not use this yeast for a stout.

 

It is a yeast better suitable for belgian beers, very spicy,estery, aromatic ,it produces some peppery notes I don´t find nice for a stout but it is always a matter of preferences. If you like to use dry yeast I would advise you to use S-04 , Windsor(less attenuative), Nottingham, Coopers, Muntons and S-05.

 

Be patient ,after fermentation is completed let this beer age at cold temp (38F) for 45 days to let it mature and diminish some high alcohol produced during the high fermentation temp.It will be just fine.

 

Nope, before bottling.

 

Do you have any concern that the ale yeast cells will 'drop out' after 45 days of cold conditioning? Will there be sufficient yeast cells for bottle conditioning?

Cheers!

 

Do you have something specific in mind here?

FWIW, bottle conditioning is a 2nd fermentation.

Cheers!

 

I personally use the term "secondary" for what you are discussing here. In the past it used to be 'conventional wisdom' to transfer beer from the primary fermentor (plastic bucket, carboy,...) to another vessel (e.g., a carboy) which I term as the "secondary" vessel. I have been homebrewing for over 20 years and I have never conducted this transfer for ales. There are times where it could be argued that it makes sense to conduct a secondary; some example:

• Long term aging like for sour beers
• When you add fruit to a beer; in this case it could be stated that a secondary fermentation occurs because of the sugars from the fruit
• Other long term aging reasons - for example aging on oak cubes/chips/spirals

I do conduct a secondary when I brew my lagers.

I am not a fan of conducting a secondary for a typical ale since there are some risks with the transfer:

• Potential for infection if sanitary practice is not pristine
• You are exposing the finished beer to air (oxygen) and therefore 'more' oxidation

I personally do not see the benefit of you using a secondary here. In my opinion you could conduct longer term aging in the bottle (presuming that longer term aging is required for this batch).

Since you used a Belgian Ale yeast strain for the batch it is entirely possible that the higher fermentation will not produce off flavors. Having stated that, using a Belgian Ale yeast strain will result in esters (fruity flavors) and possibly phenols (spicy flavors) that would not classically exist in a Stout. I suppose you could brand this batch as a Belgian Stout?

Please report back on how this beer turned out and whether you enjoy the 'Belgiany' character.

Cheers!

 

I have never brewed with T-58 so I just visited the Fermentis website to read the datasheet for this yeast strain:

“Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Fermentation temperature: 12-25°C (53.6-77°F) ideally 15-20°C (59-68°F)”

http://www.fermentis.com/wp-content/uploads/2012/02/SFBT58.pdf

Yup, you should expect a fair bit of esters and phenols in this batch of Stout. Maybe that will be a ‘good thing’?

Cheers!