General Category > Yeast and Fermentation

Crazy temp jump in fermentor

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mtngoat:
Hello all,

I am fairly new brewer and brewed my first all grain batch on Saturday. It's an Irish Red Ale following the Brewing Classic Styles recipe.  ;D

Pretty much hit all the numbers right except the OG with ended up high at 1.070 (too long of a bowl). After pitching my 1L starter at 64F and 12 hours I had good sign of fermentation and stabilized temp of 66F. Due to our house being pretty cold and the temp swings, I wrapped the carboy in a jacket. I now know the insulation will cause the temp to rise significantly when the fermentation is really ramped up. This morning the temperature was 76F (i have removed the insulation and hopefully when I get home it has lowered).

My question is what kind of off flavors might I expect from being 8 hours or so over the ideal temperature?

Is there risk of ruining the batch due to the spike?

Thanks in advance for your advice.

Brian

a10t2:
It won't be ruined by any means, but it may have some flavors you don't really want. An extra week or two in the fermenter will help, letting the yeast clean up as many by-products as possible.

mikeypedersen:
With the higher temps you can expect more esters to be produced by the yeast normally resulting in more fruity flavors.  It may not have as "clean" of a profile as you were going for.  Also with the high OG, you might get some Fusel alchohol, which is evident by more of a "hot" alcohol component.  I would agree with the above post telling you to leave it in primary for a while longer to let the yeast clean up as much by-product as possible.

mtngoat:
Thanks for the quick response.

I have a couple questions:

1. at what temp do you let the fermentor sit to allow the yeast to clean up?

2. This also my first kegging and I want it to be ready to drink by March 13th for a party. When is the latest I can wait to transfer it to the keg and have it carbonate and condition properly?

Brian

denny:

--- Quote from: mtngoat on February 08, 2010, 12:05:30 PM ---2. This also my first kegging and I want it to be ready to drink by March 13th for a party. When is the latest I can wait to transfer it to the keg and have it carbonate and condition properly?

Brian

--- End quote ---

IMO, March 12!

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