Off flavors from High Fermentation temps??

[Kbar]

If fermenting in a 70F room, thus wort/beer at 70F+ (Exothermic process), can I expect some off flavors in the finished product? Esters?

12 batches All Grain in, and the beers I produce have a particular character to the aroma/taste

thanks!

[ChrisKennedy]

Yes, that would be problematically high temps for most beers.

[MNHazmat]

There's a good chance of it yes, depending on the yeast of course.

[Kbar]

90% of the time I am using 1056.........

Should have posted that. Thanks thus far!

[MNHazmat]

Definitely too warm, considering that during active fermentation you can expect a 5+ degree rise. For 001/1056 I like to keep it (actual wort temp) at 65-67 during the active ferment, then raise to 70 for the clean up phase.

[Bugeater]

Definitely too warm. At the height of fermentation, depending on gravity, the temperature of the wort can be 5-10 degrees warmer than ambient temperature. Also, the warmer the ambient temperature, the higher the temperature rise. e.g. fermentation of a 1.050 b01eer at 65° might only rise 3-4° while at an ambient temperature of 70° might rise by 6-7°. If the gravity is higher the temperature rise will be even greater. If you are using a temperature controller, tape the temperature probe directly to your fermenter and cover with some sort of insulation (bubble wrap works great) to shield it from ambient temperature changes (usually from opening the door of your fermentation chamber). This will keep your wort at a steady temperature.

Wayne