Have I ruined my first attempt...?

[KungFuStu]

Hi all,

Just wondered if you could put a worried newbie's mind at ease.

I have started with the 3kg Woodforde's Wherry beer kit, everything has gone well so far. After 7 days in the FV I transferred the brew to the keg on Monday evening, added the
priming sugar, and was quietly confident that my first brew would be a success. The
instructions on the Wherry kit mentioned that I should move the keg to a warm place for 2-3
days after adding the priming sugar. I assumed that I needed to find a warmer place than under my stairs (where I had carried out the primary fermentation at a constant 20C) so I moved the keg to my airing cupboard, which is approximately 26C.

The chap from the online home brew retailer where I purchased the equipment has mentioned in an email to me that 26C is far too warm, and could damage the yeast. He said that I should've kept it under my stairs at a constant 20C as this is the best temperature for the yeast to do it's thing. I'm worried because I only found this out today, and the keg has been at 26C or thereabouts in my airing cupboard since Monday evening.

I'll be taking the keg out of the airing cupboard this afternoon, and will put it somewhere cooler for a couple of weeks to mature, but I just wondered if I have potentially ruined my first attempt by leaving it at 26C for three days?

Cheers all... :

 

[markp]

Welcome to the forum Stu.

You were given the right advice by the guy at the shop IMO.
It would have been best at 20 degrees, but you should be okay at 26.
During the fermentation process I know that at high temperatures you can get off flavours, but as you are only conditioning the beer, I think any off flavours produced at this time would be negligable.

I'd put the barrel back under the stairs for a few days and then move it somewhere cool to clear.

Hope everything works out okay.


edit - for clarity

 

[TheCheekyMonkey]

im sure one of the experts will be along soon, but as far as im aware above 28 could kill the yeast (26 maybe borderline), but to be honest i think you should be ok, only time will tell.

Personally i would of left it in the place where you did the primary , as all that is happening is that you want the brew to continue to ferment slightly to create gas from the priming sugar which will then carbonate the brew.

after which you transfer it to a cooler place to put the yeasties to sleep (and settle) and this will then condition the beer!!!!


i think you should be ok, just transfer back to the primary fermenting place for a few days then transfer to a cool place would be my advice but like i say a pro will be along soon


incidently, i just tased my wherry kit, been bottled for a couple of weeks, great gas, great head and not a bad drink, well chuffed

 

[jonewer]

im sure one of the experts will be along soon, but as far as im aware above 28 could kill the yeast (26 maybe borderline), but to be honest i think you should be ok, only time will tell.

It probably depends on the strain, but the lab strains of S. cereviseae grow optimally at 30C, so I dont think 26 is going to harm the yeast regardless of the strain. Some bad flavours may be introduced, but I have a feeling that most people wouldnt even notice that, its something beer afficianodos might be bothered by but not average joes.




Oooo! My fv just went *blululululugh*

 

[Wez]

26 a bit too warm ... but you won't have ruined your beer, there may be some off flavours but you may not even be able to pick them out.

Enjoy the beer and put it down to experience :thumb:

 

[KungFuStu]

Thanks very much for the advice :thumb:

I will definitely put it down to experience, next time the only thing going near the airing cupboard will be fresh linen!

Fingers crossed my Wherry tastes ok, I'm fairly new to real ale so my palate probably isn't sophisticated enough to taste anything dodgy!

Thanks again... :