BeerANDGin
New Member
- Joined
- May 8, 2016
- Messages
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Hello,
After spending many months on researching the technicalities of brewing at home, I have finally made time to start brewing in earnest in the past few weeks.
I brewed for the first time 2 weeks ago and have a batch of IPA fermenting nicely in a cool cupboard under the stairs between 16 - 18 degrees C.
I brewed up a batch of Milk Stout on Friday, but unfortunately I can't fit another FV into the cupboard.
The coolest alternative spot I have in the house has been sitting at around 21 - 22 degrees C, however the weather in the UK has warmed up significantly in the past two days (for the UK!) and the ambient temperature around the FV hit 24.6 degrees C yesterday evening.
I have now used the various methods I've read on many threads to cool the ambient temperature back to 21 - 22 degrees C (wet towels, ice bottles and fan).
My question is, will sitting at this higher temperature for 6 - 8 hours so close to the start of fermentation (i.e. within the first 48 hours) have had any significant detrimental effect on the finished beer? I have read that the first 48 - 72 hours is most critical from a temperature perspective and also that these higher temperatures risk the introduction of undesirable flavours/alcohols being produced by the yeast.
I'm using US-05 and understand that it will still perform up to 24 degrees C, however I also realise that the internal temperature of the wort can be several degrees higher than this. Having brought the temperature back down relatively quickly, will this limit the impact? How quickly can the yeast produce enough volume of these flavours/compounds for it to have a noticeable effect on the beer?
(Sorry that was several questions!)
Thanks in advance for any advice you can give.
Les
After spending many months on researching the technicalities of brewing at home, I have finally made time to start brewing in earnest in the past few weeks.
I brewed for the first time 2 weeks ago and have a batch of IPA fermenting nicely in a cool cupboard under the stairs between 16 - 18 degrees C.
I brewed up a batch of Milk Stout on Friday, but unfortunately I can't fit another FV into the cupboard.
The coolest alternative spot I have in the house has been sitting at around 21 - 22 degrees C, however the weather in the UK has warmed up significantly in the past two days (for the UK!) and the ambient temperature around the FV hit 24.6 degrees C yesterday evening.
I have now used the various methods I've read on many threads to cool the ambient temperature back to 21 - 22 degrees C (wet towels, ice bottles and fan).
My question is, will sitting at this higher temperature for 6 - 8 hours so close to the start of fermentation (i.e. within the first 48 hours) have had any significant detrimental effect on the finished beer? I have read that the first 48 - 72 hours is most critical from a temperature perspective and also that these higher temperatures risk the introduction of undesirable flavours/alcohols being produced by the yeast.
I'm using US-05 and understand that it will still perform up to 24 degrees C, however I also realise that the internal temperature of the wort can be several degrees higher than this. Having brought the temperature back down relatively quickly, will this limit the impact? How quickly can the yeast produce enough volume of these flavours/compounds for it to have a noticeable effect on the beer?
(Sorry that was several questions!)
Thanks in advance for any advice you can give.
Les