BobbiLynn
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- Nov 17, 2012
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5 gallons of beer, 5 gallons of gruit, sitting side by side in 7.9 gallon plastic fermenters. One a recipe I made up, the other a kit that I brew all the time, one of my favorites. Both have the same awful sour taste and smell to them. Only way to drink them is to hold your nose and do it fast, then it feels like you just did a shot of nasty whiskey.
They are still in the fermenters, been at least 2 weeks, I think. Lift the airlock on either one and they smell bad. Both actively fermented, didn't quite blow off the airlocks but close.
I am thinking, I live in Florida, getting warm, that my fermenting temperatures got too high. I have cooled them off now but fear it is too late to save the 10 gallons. It got hot in the house for a few days but there was nothing I could do about it at the time. Do you think my diagnosis of the problem is correct? Fermenting temps just got too high?
And any ideas on a prognosis?
They are still in the fermenters, been at least 2 weeks, I think. Lift the airlock on either one and they smell bad. Both actively fermented, didn't quite blow off the airlocks but close.
I am thinking, I live in Florida, getting warm, that my fermenting temperatures got too high. I have cooled them off now but fear it is too late to save the 10 gallons. It got hot in the house for a few days but there was nothing I could do about it at the time. Do you think my diagnosis of the problem is correct? Fermenting temps just got too high?
And any ideas on a prognosis?