If fermentation is complete, is raising the temperature too high likely to compromise a brew?
While taking a gravity reading yesterday, I must have dislodged the temperature probe taped to the side of my fermenter. The Inkbird ran the heater all night, and when I discovered it this morning the fermenter was about 24 deg. Gravity hasn't changed for 2 days now, indicating primary fermentation is complete. Since the yeast hasn't been fermenting any sugars during the over-temp, does this mean it won't have been producing unwanted esters etc? Or will that have happened regardless?
TIA.
While taking a gravity reading yesterday, I must have dislodged the temperature probe taped to the side of my fermenter. The Inkbird ran the heater all night, and when I discovered it this morning the fermenter was about 24 deg. Gravity hasn't changed for 2 days now, indicating primary fermentation is complete. Since the yeast hasn't been fermenting any sugars during the over-temp, does this mean it won't have been producing unwanted esters etc? Or will that have happened regardless?
TIA.
