Temperature

[Footah212]

Apologies for the newbie question here!

My first brew has fermented away at about 23/24 degrees C.

I realise now it should have been a bit lower, sg is sitting at 1010 so will be fine I'm sure.

What ill effects, if any , are there by brewing a bit warmer?

 

[graysalchemy]

The main problem when brewing warm is fusel alcohols, which produce hot solventy flavours and are reputed to cause hangovers. However it is the initial 24-48 hrs which are crucial, and when the damage is done however I would always advise keeping the fermenting beer or wine below 21c.

:thumb:

 

[Rolfster]

You can use wet towels and a fan to help keep the temp down.
Although I am not sure its going to be an issue for much longer....

 

[Trev]

The main problem when brewing warm is fusel alcohols, which produce hot solventy flavours and are reputed to cause hangovers. However it is the initial 24-48 hrs which are crucial, and when the damage is done however I would always advise keeping the fermenting beer or wine below 21c.

Should we stay above a minimum temp also? My usual brewing place (the spare bedroom) is sitting at about 17c at the moment is this too low?

Trev

 

[graysalchemy]

If you are brewing an ale then you will end up with a cleaner taste you won't get the aromatic esters which are associated with ales and fermenting at around 19-21. If you are brewing wine then I personally don't think it makes a difference but then i am no wine expert. Cider I tend to ferment cooler as well.

 

[NickW]

Interesting, I was going to brew at 18c with Nottingham. Suggest 20c perhaps? It's a smash bitter. English style

 

[PD]

I'd stick with 18.....brew fridges and heaters usually waver a couple of degrees around the target figure

 

[graysalchemy]

I would but then I like fruity esters in my beer. :thumb:

 

[NickW]

I'd stick with 18.....brew fridges and heaters usually waver a couple of degrees around the target figure

:thumb: