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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through September 22, 2004 * Wlp300 - 78F fermentation < Previous Next >

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Ben Schy
Junior Member
Username: Bens

Post Number: 66
Registered: 03-2004
Posted on Thursday, September 09, 2004 - 01:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yikes... just brewed this beer last night and pitched the yeast from a starter right before bed. I put it in my fermentation box set at 72F, but awoke this morning to find it happily bubbling away at 78F. I lowered the thermostat setting and put a couple jugs of ice in the box to try and lower the temp. What shoudl I expect?
 

fob
Junior Member
Username: Fob

Post Number: 95
Registered: 02-2003
Posted on Thursday, September 09, 2004 - 04:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Banana!
 

Chumley
Senior Member
Username: Chumley

Post Number: 2227
Registered: 02-2003
Posted on Thursday, September 09, 2004 - 04:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sulfur!
 

Belly Buster Bob
Senior Member
Username: Canman

Post Number: 1859
Registered: 02-2003
Posted on Thursday, September 09, 2004 - 04:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

beer
 

Geoff Buschur
Member
Username: Avmech

Post Number: 108
Registered: 06-2004
Posted on Thursday, September 09, 2004 - 04:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Drink!
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3466
Registered: 01-2001
Posted on Thursday, September 09, 2004 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Headaches!
LIfe begins at 60...1.060, that is.
 

Ben Schy
Junior Member
Username: Bens

Post Number: 67
Registered: 03-2004
Posted on Thursday, September 09, 2004 - 07:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This is perhaps the least helpful response I have ever gotten from a B&V post

If I manage to get the beer back down in the low 70's within 24 hours of pitching, shoudl that lessen the effects?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 3468
Registered: 01-2001
Posted on Thursday, September 09, 2004 - 08:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Doubtful...
LIfe begins at 60...1.060, that is.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 518
Registered: 01-2002
Posted on Thursday, September 09, 2004 - 09:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The effects on flavor depend primarily on the temperature during the most active period of fermentation.

(Message edited by BillPierce on September 09, 2004)
 

Dan Listermann
Intermediate Member
Username: Listermann

Post Number: 456
Registered: 03-2004
Posted on Thursday, September 09, 2004 - 09:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would like to second Bill's point. I used to try to follow the advice to start lagers warm and cool when fermentation becomes evident. I kept getting fruity "lagers." I have since switched to cooling the wort, pitching the yeast and letting it warm until fermentation becomes evident. At that point I recool it. This way the yeast's temperature is kept fairly minimal without taking too much time.

Even better is to pitch a slurry from a previous batch. It can start out cool.

Dan Listermann
 

jim moeller
New Member
Username: Jim_moeller

Post Number: 1
Registered: 12-2002
Posted on Tuesday, September 14, 2004 - 01:41 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan,

Let's say I'm using a counter flow chiller and I'm able to chill to 80 F. Would you suggest that I put the wort in the fridge and chill to temp before pitching? What is the average time before you pitch?

Jimbo
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 393
Registered: 04-2003
Posted on Tuesday, September 14, 2004 - 01:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim, i'm not Dan but that's exactly what I do with my beers in the warmer months when i can't chill them to the fermentation temp I want... I'll let them sit in the fridge for up to 24 hours before pitching the yeast to make sure the temp is in the correct range I want... You really have to be sure of your sanitation when doing this though...

I could be wrong...
Damn Brewing's Fun!!!!
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 394
Registered: 04-2003
Posted on Tuesday, September 14, 2004 - 01:58 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh yeah, I have some WL300 fermenting away right now at 70.... i'm not gonna get all the naner I want in this hefe... DOH!
Damn Brewing's Fun!!!!
 

Dan Listermann
Intermediate Member
Username: Listermann

Post Number: 469
Registered: 03-2004
Posted on Tuesday, September 14, 2004 - 12:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't normally do lagers in the summer. Having said that, I just did a double bock but I used the "cool in a sealed bucket" method where the wort is pasteurized.

I would hesitate to delay pitching in favor of cooling non pasteurized wort for 24 hours .

Dan Listermann
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 395
Registered: 04-2003
Posted on Tuesday, September 14, 2004 - 12:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would hesitate to delay pitching in favor of cooling non pasteurized wort for 24 hours .

Why? if your sanitation practices are good then what's it going to hurt?
Damn Brewing's Fun!!!!
 

Dan Listermann
Intermediate Member
Username: Listermann

Post Number: 470
Registered: 03-2004
Posted on Tuesday, September 14, 2004 - 01:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"If your sanitization practices are good" is a mighty big "if." I would want a huge starter, probably slurry, to delay pitching 24 hours.

As usual, I could be really up.

Dan Listermann
 

Pacman
Intermediate Member
Username: Pacman

Post Number: 397
Registered: 04-2003
Posted on Tuesday, September 14, 2004 - 01:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan! Watch what you are typing... There's no cursing allowed in here...

Being clean and sanitary is easy.. and yes, a big starter is a must when doing this... but if you are doing lagers then I would hope you are using big starters to begin with anyway...
Damn Brewing's Fun!!!!
 

stephen weiss
New Member
Username: Emeroid

Post Number: 15
Registered: 09-2003
Posted on Tuesday, September 14, 2004 - 02:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Is it the growth (pre bubbling)phase or the active (everything swirling) phase that matters most for higher temperature to add off flavors.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 557
Registered: 01-2002
Posted on Tuesday, September 14, 2004 - 02:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The important temperature is that during active fermentation (when there is bubbling and a kraeusen on the beer).