Beer Forum

Hello all,

Brewing an extract ale with pils malt syrup and simcoe hops. During the third day of fermentation my AC went out in my house. It also got up to 103 degrees the first day of AC. I had a fan on the fermenter, but I'm sure the ambient temps still was around 80+ degrees. Today I moved my fermenter into my storm cellar, which has a much lower temp. Being that the batch was subjected to about a day and a half of very warm temps, is the batch ruined? What kind of off favors should I expect? My air lock kept bubbling, so I know some yeast activity was still going on.

Thanks for any tips and advice.

Got the name of the yeast handy, we can give you more information. I'd say you are going to get a high amount of Esters that were given off at those high temperatures. That can be a good or bad thing depending on the yeast. When I make my favorite Saison recipe I let it ferment at whatever temperature my un-insulated garage gets up to on a summer day. Gives the beer a great peppery ester that I enjoy.

-Pork

I dont think it will be RUINED, but it might come out a lot different than you expected for the reasons Porkslapper said. Dont rush to drop the temp now I would say, because the swing in temps is harsh. Let us know how it comes out, you might love it!

Depending on how long it took for fermentation to start up, what yeast you were using and what your SG was, it may not be that bad. I've had 1.045 pale ales ferment nearly 75-80% in 3-4 days using Cal Ale yeast.

It may be a little harsh with the alcohols that are produced at those higher temps.

I used wyeast 1272 american ale II. I'm at work right now, so I may be wrong, but I think the OG was 1038.

You will most likely get some fusel alcohol aromas and flavors that are reminiscent of nail polish remover or acetone. Some extra fruity esters as stated above will probably also be present. Depending on the strength of these will determine its drinkability.

3rd day of fermentation on a 1.038 SG beer, then the AC wen out and temps spiked ... I would guess that most of fermentation had already taken place and you just had a really good diacytl rest. I wouldn't worry too much at the beer will likely be just fine ... perhaps a bit more estery than usual.

Cool, thanks for the info!!