Oops! Fermentation temp too HIGH!

[BenTheBrewer]

I brewed an Irish Red with Wyeast Irish Ale yeast. I Pitched at 70º F a set it in my basement. I let it sit for a day and a half. I went into my basement and realized that the temperature of my basement was 80º and my carboy temp was about the same. I placed it into ice water to try to cool it down to the right temp. My worry is that I was too late. Has anyone had any experiences with this yeast at high temps?? What should I expect?

[brewinhard]

Depending on your OG, pitch rate, and oxygenation levels your beer will most likely have some fusel alcohols and diacetyl (which that yeast is known for). You should be able to clean up the diacetyl by leaving the beer in the primary for at least 2 wks, but the fusel alcohols (if any were produced) will not go away. In time they may turn into esters, but that will be much past the shelf life of the beer.

[BenTheBrewer]

That's kind of what I had expected. It appears to have fermented out in 3 days. I didn't think that was possible. I'm going to let it sit for a while before I take a gravity reading. If I were to pitch more yeast do you think that would help with the fusel alcohols or only the diacetyl?

[BarefootLion]

The fusel alcohol's are compounds that the yeast make when stressed, under pitching under aeration or too warm of a ferment are major causes.
Unfortunately there's nothing to do about them; they will destabilize, eventually, but not for a while.

As far as Diacetyl, more yeast may clean it up, but just let whats in there do the work.

[brewinhard]

Repitching new yeast would not add any benefits to the beer. Your best bet is time to let the fusels (if there are any) hopefully be reduced. You could always brew another batch and blend the two to make a drinkable version if need be.

[Pharmbrewer]

OK so I have a similar problem (maybe worse) I was brewing my belgian IPA with the wyeast 1762. Kept it @ 68 for the first 3 days then hooked up my carboy wrap up to it and was going to bring it up to 75 slowly. Unfortunately I didn't notice my temp probe sliped out and it heated up over night to the high 80"s. So what do I do now? I plan on letting it come back down to 75 and hold it for the remainder the 2 weeks in the primary and hope that primary fermentation was far enough along that my fusel alcohols will be minimal. Any one have any other suggestions? Will letting it come down to 75 cause the yeast to stall?

[Kbar]

I blame a lot of my dissapointments in my beers on too wamr of fermentation temps. I just brewed a club comp beer, and it was fermenting at 73-75F. Dropped from 1.052 to 1.014 in 36 hours. Going to have issues with this one. I need to convert the refrigerator and conical so it can fit in. This is the project I have been putting off, as I have to cut a leg of the conical but make it work as a standlaone still as well. The only way it will fit in the 5.0 cuft Oster as one leg has to sit on the compressor hump. I bought a new upright kegerator so I can run 6 kegs finally, so I have no excuses not to brew and brew right now.