Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

Fermentation high heat

Discussion in 'General Brewing Techniques' started by The Fog, 11/3/19.

 

  1. The Fog

    New Member

    Joined:
    11/3/19
    Messages:
    2
    Likes Received:
    0
    Location:
    Allworth Nsw
    Posted 11/3/19
    Hi guys, just need a bit of advice on to what to do with a couple of brews under fermentation...
    I put down 2 brews 2 days ago, 1an IPA and a BLACK IPA, they were both in a coolroom that was set to 22deg. I went in there today anf it was pretty hot and the temp of the wort was around 34degC, my cool room poopy itself, anyway yesterday they were both bubbling like mad, the black IPA so much I had to change to a tube air lock... today NOTHING....
    I have never really had a ferment reach that temp, will it be ruined?
    Cheers guys
     
  2. Deepregret

    Member

    Joined:
    28/8/18
    Messages:
    19
    Likes Received:
    2
    Gender:
    Male
    Location:
    Munster
    Posted 11/3/19
    It's might not be ruined, but I'd guess you are going to have some pretty...... exotic smells and flavours going on in there. Get it back down to normal fermentation temp, take a grav reading, and if it's done, give it a few extra days to get over this truly awful experience, and taste it. If it's ok, bottle/keg it. If not pour it on the lemon tree!
     
  3. The Fog

    New Member

    Joined:
    11/3/19
    Messages:
    2
    Likes Received:
    0
    Location:
    Allworth Nsw
    Posted 11/3/19
    Thanks mate, ive got 1 in a kegerator so ill get a reading today and see how we go...
     
  4. onemorecell

    Member

    Joined:
    14/3/19
    Messages:
    13
    Likes Received:
    4
    Location:
    Australia
    Posted 14/3/19
    What yeast did you use?

    Should still be drinkable - might even be something special.
     
  5. H@wkeye!

    Well-Known Member

    Joined:
    7/6/15
    Messages:
    94
    Likes Received:
    28
    Posted 17/3/19
    Can i hijack this post? I did a brew on Friday. Didn't use my spider filter in the boil. Big mistake. it clogged up my bazooka filter and made the cooling super problematic. Result, wort added to fermentator at something over 40 degrees. The fermentor fridge did it's best to lower this temp before i added the yeast at around 39 degrees (yes i know wayyyyyyy toooo hot, but it was already pitched and getting later. Didn't want to leave the pitched yeast in the cup all night - lesson learnt).

    Anywho took hydrometer readings yesterday, surprise surprise no change in gravity. Yeast got cooked. Took another this morning, no change that i can tell. Bought more yeast (british ale yeast) and about to pitch it, but notice the fermentor is bubbling like crazy now. Perhaps i didn't fry the yeast, it just had a long lag time and is now going. Suggestions? Pitch a bit of yeast anyway and add it? or just leave the fermentor?

    Thanks
    Hawk
     
  6. dblunn

    Well-Known Member

    Joined:
    10/10/11
    Messages:
    821
    Likes Received:
    237
    Gender:
    Male
    Location:
    Berry, NSW
    Posted 17/3/19
    Smell it, if it smells ok then all is well. If it smells bad, nothing can save it.
     
  7. H@wkeye!

    Well-Known Member

    Joined:
    7/6/15
    Messages:
    94
    Likes Received:
    28
    Posted 17/3/19
    Seems to be good now fortunately.
     
    onemorecell likes this.

Share This Page