Temperature! Newbie in need of reassurance re high initial temperature of ale.

[Haversham]

Firstly, thanks for all the great information and advice on the forum. I've learnt tons here already.

At long last, after assembling equipment over the past few weeks, I took the plunge 2 days ago and set about cleaning and sanitising everything for the first time, before tackling my first two brews: Woodforde Wherry and Admiral's Reserve. All went as well as could reasonably be expected. I was stupidly excited to see the next morning that my two fermentation barrels and their airlocks were happily bubbling away to themselves. My one worry has been temperature. On Day 2, one was around the 24 mark, and the other was edging towards 26. After reading a ton of stuff I put the two plastic FVs into bigger plastic containers, draped the FVs in teeshirts and added some water. Since then I've added a bit of ice and put some 2L bottles of frozen water into the containers. The result is that the temperature has dipped to a fairly consistent 22. Nearly everything I read says to keep temperature between 18 and 22, and preferably towards the lower end of that band.

My question is: will I be OK if I can keep the temperature at around 22 for a week or two, despite the first day seeing temperatures of 24 and 26? Will that early spike have damaged the beer in some way? My plan is to barrel the Wherry using a King Keg and to bottle the Admiral's Reserve. I'm in no hurry, and can wait several weeks before drinking if that matters. Thanks for any advice or reassurance you can offer!

 

[RichardM]

Don't worry, it will be fine

 

[tigertim]

You may find the FVs will more closely track the room temperature on their own after the first couple of days of fermentation. When the fermentation is at its most active, the yeast generate an appreciable amount of heat energy (commonly referred to as metabolic heat) which can raise the wort/beer temperature a few degrees over ambient where there is no temperature control.

Whilst exceeding the yeast’s specified temperature range is clearly not desirable in an ideal world, as above, your beer will be fine

 

[dad_of_jon]

The temperature range stated is for 'best results' a bit higher or lower will still work out ok. Especially if this is first your go at brewing. You'll have a benchmark for future brews. Wheat beer yeasts have a much bigger range yet can produce banana or cloves depending on which end of the range the temperature is, so who's to say whats best. The only yeast I've ever had a problem with being a few C over recommended is a triple yeast which produced a 'hot - fusel' type taste. If you have no suitable temperature control you can always brew by season. I'd brew a lot more Kviek beers but only get 30C+ in the house for the one heatwave we have a year.

 

[Sandimas]

You'll know as soon as you take the lid off if it'll be fine or not. Sorry, can't guarantee that it'll be OK, hopefully it will but those temps are rather high.

With your next brew try to get them down, or don't brew until it cools down. A lot of us stop brewing in summer due to hight temps, I've only just resumed.

 

[Haversham]

You'll know as soon as you take the lid off if it'll be fine or not. Sorry, can't guarantee that it'll be OK, hopefully it will but those temps are rather high.

With your next brew try to get them down, or don't brew until it cools down. A lot of us stop brewing in summer due to hight temps, I've only just resumed.

The temperature was definitely high for the first 16 hours or so of fermentation. From then on it's been 22 or just below. But you're right. Summer is probably a write-off for fermenting beer without specialist equipment. The only reason for doing it this week is that I've a friend visiting from Australia at the end of October and was very keen to have something homemade to show him. If it works, great. If it doesn't, I'll have a Plan B. But in future, I think I'll regard beer brewing as only "when there's an R in the month."

 

[Jeff Horiko]

don't worry, its alright mate

 

[MrJay83]

I've only done 9 brews so far and I've noticed that the ones with wide temperature swings tend to taste a bit funny. I've done 2 now with a fermentation chamber (repurposed fridge) and the results have definitely improved. I read that even if you're a few degrees over or under it won't make much of a difference as long as you can hold that temperature consistently so not to stress the yeast but I'm happy to be corrected on that.

 

[Sandimas]

. But in future, I think I'll regard beer brewing as only "when there's an R in the month."

That's what I tend to do. But I've run out of homebrew having caught Covid at the start of the summer so I have put a few brews on in late Aug after the heatwave finished. It depends on your house and how cool it gets, fortunately I live in a very old house and the north-facing downstairs loo is cool enough to ferment in this time of year (and great for lager fermenting mid-winter). Don 't be tempted to ferment in the garage unless you have some form of control, the temperature swings are too great.

 

[Newbrewer1]

I just completed my first brew
Thought a simple larger would be best
Starting brewing at the start of the heatwave before I read up more and found out larger like much cooler temps
Bottled it, been conditioning for 2 weeks now so will be opening soon
Unfortunately I think the temp of the fermentor could have got nearly up 30 degrees probably didn’t drop below 24, (I initially was more worried about it been too cold!!)
So I am expecting some off flavours
Other than temp everything else went well and I learnt alot, getting ready for the second brew

I hear ales are better to brew when its summer and larger in the winter

 

[Haversham]

(deleted)

 

[RoomWithABrew]

Wondering how these hot beers went?

 

[Haversham]

Wondering how these hot beers went?

Do you mean me? Not sure yet though they looked ok when I packaged them up. Haven’t drunk any. If I remember, I’ll post an update when I do.

 

[RoomWithABrew]

Do you mean me? Not sure yet though they looked ok when I packaged them up. Haven’t drunk any. If I remember,her, I’ll post an update when I do.

Yes always good to learn from an outcome. Standing by.