[wamille]

I brewed an IPA with an OG of 1.071 with an estimated FG of 1.014'ish.  After a week, the gravity was 1.036.  I'm sure it should've been lower because I pitched plenty of yeast and aerated the wort prior to pitching the yeast.  However, I had the beer on my enclosed porch and it was fermenting around 57F.  I figured I'd bring the beer into the house and warm it up to see if I could finish out the fermentation.  It started bubbling much more quickly of course because the ambient temperature is about 72F or so.  I've had the beer in the house for about 36 hours.  Yesterday the temperature strip read 75... I wasn't too worried.  But, I just looked at the temperature strip on the side of the fermenter this morning though... 79F.  As most of the fermentation was completed, should I be concerned about fusel alcohol or ester problems?  I've since placed the fermenter back on my enclosed porch in case it was fermenting too hot.  Thanks for any insights/advice.

[brewmanator]

You'll probably be OK.  My experience has been that after a few days of cold (low to mid 60s) temp fermentation most yeast strains do not produce the fusel alcohols you are concerned about.  I have had problems with fermenting at too low of a temperature at the beginning of fermentation and then having the beer not finish as dry as I would have liked.  I'd be more concerned with a high FG than an overly estery/fusely beer.  Most yeast strains don't really like the wild temperature swings you are describing, so I'd actually try and keep the beer in the 70s versus plummeting back down to 57. 

[Joe Sr.]

I'd bet you're fine, too.

Lots of Belgians finish at high temps like that and don't produce fusels.

Since you were pretty much at the end you should be fine.

[a10t2]

For the most part, off-flavors will be produced during reproduction (the lag phase). Increasing temperatures after that is SOP in many (most?) breweries. I don't usually go quite that warm, but I doubt you'll have any problems.

[tubercle]

A lot of that bubbling was CO2 coming out of solution from the fermentation because colder liquid holds more and as it warms up it can't hold as much <citation needed>.

[tschmidlin]

A lot of that bubbling was CO2 coming out of solution from the fermentation because colder liquid holds more and as it warms up it can't hold as much <citation needed>.

[tubercle]

A lot of that bubbling was CO2 coming out of solution from the fermentation because colder liquid holds more and as it warms up it can't hold as much <citation needed>.

 Thanks Dr. That's the one I was looking for

[weithman5]

is that the old citation x-11?  my buddy had one, or should i say trashed his mother's.

[tschmidlin]

Thanks Dr. That's the one I was looking for

Cool.  I wasn't sure, there are lots available.

wamille, i hope you got the point of tubercle's post, which is you need to take a gravity reading to see what is actually going on with the beer.

[wamille]

Well, I just got home and checked the gravity... after two days of fermenting in the mid 70's, the gravity is now 1.016.  I'm guessing it's just about done.  It smells great too.  I'm going to dry hop tomorrow with some Columbus and/or Simcoe... maybe 4 ounces... 2 ounces each.  Thanks for all the advice.  And that Citation reminds me of my brothers X-11... except that one appears to be a normal Citation because it doesn't have the hood scoop.

[tschmidlin]

Awesome, glad it is turning out well!