| Author |
Message |
    
Ben Schy
Junior Member
Username: Bens
Post Number: 66
Registered: 03-2004
| | Posted on Thursday, September 09, 2004 - 01:34 pm: | 
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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: |
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Banana! |
Chumley
Senior Member
Username: Chumley
Post Number: 2227
Registered: 02-2003
| | Posted on Thursday, September 09, 2004 - 04:34 pm: |
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Sulfur! |
Belly Buster Bob
Senior Member
Username: Canman
Post Number: 1859
Registered: 02-2003
| | Posted on Thursday, September 09, 2004 - 04:37 pm: |
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beer |
Geoff Buschur
Member
Username: Avmech
Post Number: 108
Registered: 06-2004
| | Posted on Thursday, September 09, 2004 - 04:55 pm: |
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Drink! |
Denny Conn
Senior Member
Username: Denny
Post Number: 3466
Registered: 01-2001
| | Posted on Thursday, September 09, 2004 - 07:25 pm: |
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Headaches!
LIfe begins at 60...1.060, that is.
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Ben Schy
Junior Member
Username: Bens
Post Number: 67
Registered: 03-2004
| | Posted on Thursday, September 09, 2004 - 07:52 pm: |
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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: |
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Doubtful...
LIfe begins at 60...1.060, that is.
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Bill Pierce
Moderator
Username: Billpierce
Post Number: 518
Registered: 01-2002
| | Posted on Thursday, September 09, 2004 - 09:11 pm: |
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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: |
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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: |
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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: |
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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!!!!
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Pacman
Intermediate Member
Username: Pacman
Post Number: 394
Registered: 04-2003
| | Posted on Tuesday, September 14, 2004 - 01:58 am: |
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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!!!!
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Dan Listermann
Intermediate Member
Username: Listermann
Post Number: 469
Registered: 03-2004
| | Posted on Tuesday, September 14, 2004 - 12:24 pm: |
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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: |
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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!!!!
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Dan Listermann
Intermediate Member
Username: Listermann
Post Number: 470
Registered: 03-2004
| | Posted on Tuesday, September 14, 2004 - 01:05 pm: |
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"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: |
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 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!!!!
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stephen weiss
New Member
Username: Emeroid
Post Number: 15
Registered: 09-2003
| | Posted on Tuesday, September 14, 2004 - 02:02 pm: |
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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: |
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The important temperature is that during active fermentation (when there is bubbling and a kraeusen on the beer). |
Brews and Views Archive 2004 
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