This hot weather. Has it messed with my brew.

[rchardb]

I put a new brew on Sunday, a london porter pouch kit 50% dark sme and 50% + a bit brewing sugar. I am normally a lager or IPA at a push kit brewer but a well known kit maker had a sale and I fancied something different so I got a few bitters and this porter.

The instructions like most kits called for 8 days or so in my primary . Well it stopped bubbling ( almost ) and no change on gravity since day 4. Basically the yeast went for it in this hot weather. The pack did say that quality would be reduced if too high a brew temp is used and my kitchen was hotter than a pizza oven this week.

Is there any science to the statement my beers quality will go down. Could I fix whatever might be wrong with a lengthy mature in a secondary before bottling.

Thanks for your input.

Richard

 

[boozy_shoes]

Most yeasts like 18-22oC for fermentation. Above this you start to get fusel alcohols produced that can have funny twangs and tastes and these also tend to be the ones responsible for giving bad headaches. The first 24 hours after pitching the yeast are the most important as this is when a lot of the esters and diacetals are produced that will establish a lot of the final yeast character of your beer.

Put simply, if the yeast aren't in an environment they like they will start to misbehave due to being hot, stressed and bothered and this makes the undesirable twangs and taints.

 

[rchardb]

Interesting. Hence ( maybe ) beer is a northern european thing to brew.

Just had a teaspoon. Seems ok bitter ...dark taste seems i got away with it this time.

Richard

 

[winelight]

It will probably be OK. If weather is particularly hot, a brew fridge is a good idea.