Ale and Brewing Temperatures

[earthwormgaz]

Hi,

I thought I'd bring my woe from another thread here ...

So, my kitchen where I've been brewing is 26 degrees at the mo. I've brewed in there before and made good beer, but we're having a warm spell.

This one (stout) is going now, 1 day in, it's been sat in the kitchen, too hot I NOW realise, and fermenting like the clappers.

viewtopic.php?f=21&t=29183

Then, this one (ale) I did a couple of weeks ago came out somewhere between shockingly bitter and vinegar.

viewtopic.php?f=21&t=28441

So, three things ...

A) Is my stout ruined? I've now put it outside to avoid the high temps, but the Met Office says it might get to 11 degrees tonight, too low? Argh!
2) Is this what might have done my Scag End Brew in?
D) What do other people do about getting between 18-22 degrees? Just how important is it?

 

[tazuk]

well D= fermentation fridge i say wot i done working so sweet here :thumb:

 

[prolix]

a) no stouts wont be that much effected as they are flavoursome. don't worry about cool evenings as the beer has a big thermal mass so overnight cooling won't be a prblem in the house

2) can't say temp just gives fusoils and funky flavours

d) I only brew from september to may to avoid having to have a fermenation fridge

 

[jamesrt2004]

A) Is my stout ruined? I've now put it outside to avoid the high temps, but the Met Office says it might get to 11 degrees tonight, too low? Argh!
2) Is this what might have done my Scag End Brew in?
D) What do other people do about getting between 18-22 degrees? Just how important is it?



A) maybe/maybe not. I had this a few months ago when everywhere was pushing 30'C which sucked.. everything turned out pretty damn bad as was too warm.. Stouts as mentioned above tho seem to be one of the drinks to be least affected by it due to it's full flavored nature =)

2) Maybe, sounds exactly the same as what happened to one of my TC's (mentioned above when it was 30 plus degrees) very bitter/vinegar hot alcohol taste... although it could also be oxygen.. but I doubt it :)

D) Really I just do it in the 'spare room' in the house, turn all heating off etc.. and always have the window open so that a breeze can come in.. seems to keep it 21~22 even when hot now which is nice :) should drop to 20 over the coming months which is nice..

 

[earthwormgaz]

Well, I may never know about that last brew, but I can at least be careful from now, and just hope that the nasty bitterness mellows in it, and doesn't show up in the stout I'm doing now!

 

[graysalchemy]

If your fermenting wort reaches 26c then I would be worried about fusel alcohols they are the ones which give hangovers and give the beer that solventy flavour :sick: :sick:

It is most important in the early stages of fermentation when the yeast are growing that is when the esters and fusel alcohols are formed. it also depends on how much yeast is pitched, more yeast less growth phase so less esters and fusel alcohols.

I think you may be in for some funky flavours even if you have lots of hops and dark malt notes I think you will notice it.

 

[critch]

got to agree with the learn'ed grays alchemy. most taste consequences are made in the first 24 hrs if its a few days down the line theres bog all you can do......

get a fekkin brew fridge, itll be the best money ever spent....

 

[zgoda]

I learned this hard way recently. My latest weissbier was undrinkable after temperature skyrocketed to 28-29c in first 6 hrs. Hot, solventy, very unpleasant. Had to go down the drain, whole 22 litres.

 

[earthwormgaz]

Yeah, I think I've now learned this the hard way too. I'll probably bung all my wort outside for the first day in future.