Zymurgodont
New Member
So, I've never been big on brewing with English yeasts as they generally tend to not attenuate out well at low temps and they give off more esters than I want for most of the styles I brew. I brewed a best bitter at about 1.048 last weekend and pitched a healthy amount of yeast with good aeration and had a happy fermentation bubbling away within 6 hours at 66 degrees. It climbed up to 68 and it stayed there for about 4 days, but as the temp started to drop, I wanted to keep it up around 68 to get good attenuation. I put a heating pad under the carboy, went back upstairs to put the kiddos to bed and forgot about the heating pad. Unfortunately, I didn't remember is until about 20 hours later when I discovered that the temp was probably about 80 degrees. I'm dropping it back down to to a cooler temp to get it to clear up. Fermentation has stopped at this point.
I know the bulk of ester formation takes place during the growth phase, but does anyone have any idea what I might expect regarding fusels and esters that late in the fermentation? Kind of a bummer since it had been an otherwise ideal fermentation up until that point.
I know the bulk of ester formation takes place during the growth phase, but does anyone have any idea what I might expect regarding fusels and esters that late in the fermentation? Kind of a bummer since it had been an otherwise ideal fermentation up until that point.