Beer temperature questions

[larzzz101]

Hi,
Me and a friend just started our first brew: the fiery ginger beer.
I have two temperature related questions.

- We put the tanks on a shelve where it was 16-17C. After 36 hours the interval between two bubbles was about 1 minute.
We figured that the temperature was to low so we put in on top of the fridge. The temperature has now reached 27-28C and it bubbles quit nicely. About 1 bubble every 10s. My question is: is this too hot? I read that the max temperature should be 25C.

- When adding the yeast i first dissolved it in a cup of hot water(40C). Although it still works right now, is this bad for the yeast?

Thanks in advance for sharing any insights or opinions.
Cheers

 

[graysalchemy]

Yes it is way to hot. you need to keep it between 18-21c, once you start getting above 22-23c you are in Fusal alcohol territory. At these temps in the yeast starts producing Fusel Alcohols which are the ones which cause hangovers.

Get it back down to below 21c but unfortunately the damage is probably done.

 

[jonnymorris]

The temperature has now reached 27-28C... is this too hot?

In short, yes. Way too hot. You'll be developing some off favours and unpleasant alcohols. Get it back to where it was a.s.a.p. noting the early phase of fermentation is the most critical.

When adding the yeast i first dissolved it in a cup of hot water(40C). Although it still works right now, is this bad for the yeast?

Sounds a bit hot depending on the strain. The fact it's fermenting means you haven't killed it all off so I wouldn't worry about it too much.

 

[LeithR]

Hi there Larzzz101,
Its the temperature of the wart rather than the ambient temperature which is important, is the temperature of the wart 27/28 degrees C? If so try and get it down a little.

When adding yeast it is best to dissolve it in a small amount of the wart at the same or nearly the same temperature. 40Degrees C straight from the kettle is too hot. The yeast needs to have a little sugar mixed in with it, I suggest you leave it in a small bottle with a wad of cotton wool in the neck of the bottle for 24 hours in a reasonably warm place and watch it, if it is active you will see clumps of yeast rising and falling thru the mix and it will develop a crust on top. If it is dead there will be no activity. If the later is observed you will need to make another starter and put this one down to experience.

Good luck with your first brew, I'm about to make my 12th fiery GB tomorrow having bought all the ingredients today in Morrisons.

 

[ryanshelton]

i could be completely wrong but ive just brewed my first batch, had it in front room and it was around 20-21 degrees so moved it upstairs where it was circa 24 degrees. Seemed to ferment fine and tastes good too thats without bottling! Like i say i could be wrong and i may have been lucky!

 

[carl_saint]

You may be alright. You'll know when you taste if its got nasty flavours like banana or cardboard. You may get away with 24!

 

[ryanshelton]

You may be alright. You'll know when you taste if its got nasty flavours like banana or cardboard. You may get away with 24!

Would 21ish be better then? Its all bottled and packed in boxes so easily able to move it :) Its coopers english bitter btw


PS sorry to takeover the thread! :whistle:

 

[carl_saint]

Temp is critical during the fermentation stage. Once it's bottled not so much. Your looking for 18-20 during fermentation.