Dammit!!! Temp skyrocketed to 29c with s-04!!!

[Sadfield]

I'm beginning to think there is too much worrying on this forum. It will probably still be delicious

Being 10°C over the target fermentation temp is probably a legitimate worry though.

 

[clive007]

So I’ve currently got a big fan on it helping it cool down- this will be ok I trust? Otherwise it would take ages to cool naturally

A fan only makes you feel cooler because of evaporation, it doesn't reduce the air temperature

 

[Monkhouse]

A fan only makes you feel cooler because of evaporation, it doesn't reduce the air temperature

Gee that’s helpful

 

[Clint]

You could wrap a wet towel round the fv.

 

[Robin54]

Being 10°C over the target fermentation temp is probably a legitimate worry though.

In medical parlance they are called "The worried well"

 

[Hazelwood Brewery]

I'm beginning to think there is too much worrying on this forum. It will probably still be delicious

Don’t worry about it!

 

[Agentgonzo]

A fan only makes you feel cooler because of evaporation, it doesn't reduce the air temperature

Not true. If the ambient air is colder than the thing you're trying to cool (29° beer), then the fan increases air movement, which cools the beer faster.

But evaporation helps. If you wrap a damp cloth around it and use a fan, it'll cool a lot faster

 

[Monkhouse]

So obviously very early days still with this beer, having thrown a hydrometer in there it is currently resting at around 1,022. My starting gravity was 1,066.
To put it into perspective a little- the last time I did this recipe I got a starting gravity of 1,070 and it finished at 1,012 just over 2 weeks later.
My question is- given the dramatic temp increase to 29c for the first 24hrs could the yeast have given up too early? I’ve got a spare pack of S-04 I bought on prime as soon as I noticed I’d made a mistake with the temperature rise.
Should I add this extra pack now or should I just wait another week to wait and see?
I’ve attached a picture of my fermentasaurus with hydrometer in the beer.

 

[Monkhouse]

Checked again today it’s still not budging past this gravity, will it hurt at this stage to sprinkle another pack in there?

 

[Monkhouse]

I’ve pitched it anyway we shall see

 

[Pennine]

Your recipe says it will finish at 1.019 and you mashed pretty high. I think it's probably already done. Should have posted this 10 minutes ago

 

[Monkhouse]

Lol yeah I did think this too! Still it can’t hurt to see

 

[Monkhouse]

What confuses me about this recipe is that it states 7% at 25 litres and mash temp 69c with a og of 1.072 with maple added in fv yet I got 23litres, mashed at 69 and only got 1.066 oh finishing at 6%.
The original guy must have had crazy good efficiency

 

[Sadfield]

What confuses me about this recipe is that it states 7% at 25 litres and mash temp 69c with a og of 1.072 with maple added in fv yet I got 23litres, mashed at 69 and only got 1.066 oh finishing at 6%.
The original guy must have had crazy good efficiency

So this wasn't from DIYDog then?

Mash temp should have been 64°C.

 

[Monkhouse]

No it was a kit on MM- someone’s own ever so slightly different take on it, the diyDOG one is 7.5% with a lower mash temp, the MM kit calls for higher 69c mash with lower 7% abv

 

[Pennine]

This should be fuller bodied so you might like it more?

 

[Sadfield]

I see they cut the mash time down from 60 to 45 minutes too.

The problem with MM, and other submitted recipe sites, is there no validation and no reasoning behind the changes.

 

[Monkhouse]

I see they cut the mash time down from 60 to 45 minutes too.

The problem with MM, and other submitted recipe sites, is there no validation and no reasoning behind the changes.

Yes! Completely agree! If only you could actually get in touch with the author of the recipe to ask questions

 

[Jim Brewster]

I do the fermentation at ambient temp so thought the 40 degree heatwave would be good for a Saison with CML yeast... turns out it wasn't! Down the sink it went.

I reused the same yeast cake for another batch of Saison two weeks later after it cooled a bit, and it's good!

 

[Agentgonzo]

I do the fermentation at ambient temp so thought the 40 degree heatwave would be good for a Saison with CML yeast... turns out it wasn't! Down the sink it went.

I reused the same yeast cake for another batch of Saison two weeks later after it cooled a bit, and it's good!

What was the first batch like to justify the drain treatment?