Curse that flaming yellow ball!!!

[Random Badger]

So it's finally happened.

For the first time since my return to home brewing I have hit trouble with the temperature being too high. Started an IPA last night and it's merrily fermenting away, but it seems to be at about 25C, with the temperature in the room around 22C. No brewing fridge so window opened, electric fan placed strategically and consideration being given to risk carrying a full fermenter down some stairs to a cooler spot...

 

[The-Engineer-That-Brews]

Put a wet towel over it with the fan blowing on it - that will chill it pretty fast

 

[The-Engineer-That-Brews]

Or dunk it in the bath?

 

[Tanglefoot]

Unless you are lucky enough to have a dank cellar it's difficult to brew consistently throughout the year without a brew fridge, which is much easier to come across.

That's the reason homebrew got such a bad press in 70's/80's, we have technology now to help us !

 

[Random Badger]

Now carried downstairs (that was an interesting experience!) and covered with wet towel with a fan pointing at it.

 

[Random Badger]

Temperature now down to just over 20C. It's less than 24 hours since pitching the yeast, so hopefully nipped any major off flavours in the bud. Weather forecast is 25C tomorrow, so without intervention the beer would most likely have been cooking away in the fermenter at over 25C for a couple of days. And I'm not using Kveik!

 

[The-Engineer-That-Brews]

Well done! I'm sure it will be absolutely fine :-)