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Blasted heatwave

  • 11-07-2013 8:49am
    #1
    ThatDrGuy
    Registered Users, Registered Users 2 Posts: 325 ✭✭


    Got caught out by the heatwave. Im brewing a pale ale, aerated it with pure 02 and added an extra kilo of light spraymalt. Temp in my downstairs closet hit a toxic 28 degrees the next day - fermentation was rocket like.. A 24 hour SG showed an alcohol content of 4.3% ! Ive cooled it now in a water bath to approx 22 degrees but ?brew ruined,I was intending to dry hop it.


Comments

  • #2
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,975 Mod ✭✭✭✭BeerNut


    ThatDrGuy wrote: »
    ?brew ruined
    Don't ask us; taste it! :rolleyes:

    My beer blog | The Twitter | My other beer blog



  • #3
    Shiny
    Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭Shiny


    You might get some fruity flavours, but hey you never know, they could add to the flavour and blend quite well with the dry hops. :)


  • #4
    ThatDrGuy
    Registered Users, Registered Users 2 Posts: 325 ✭✭ThatDrGuy


    BeerNut wrote: »
    Don't ask us; taste it! :rolleyes:

    It tastes like warm alcoholic sugary wort ( kind of what I thought it would taste like :) I was wondering about the heat shock response of yeast in the inital phase of the brew and how bad it would impact the final product. Fruity tastes are fine, sours ones will destroy what Im going for.


  • #5
    Edwardius
    Registered Users, Registered Users 2 Posts: 3,234 ✭✭✭Edwardius


    I bottled a stout after it was subject to the same conditions. Fermented out in 3 days, 24 degrees ambient, 27 or 28 wort temp. Turned out to be one of the nicest things I've ever made despite the maximum recommended fermentation temperature for the yeast (nottingham) being something like 21

    Worry not!


  • #6
    azzeretti
    Registered Users, Registered Users 2 Posts: 1,477 ✭✭✭azzeretti


    ThatDrGuy wrote: »
    It tastes like warm alcoholic sugary wort ( kind of what I thought it would taste like :) I was wondering about the heat shock response of yeast in the inital phase of the brew and how bad it would impact the final product. Fruity tastes are fine, sours ones will destroy what Im going for.

    It shouldn't really be sugary unless you added some unfermentables in there. What's the gravity reading? Most yeast should be fine at 28 degrees, although may produce some off flavours under that stress.

    You need to keep it though! Don't even think about chucking it. At it's absolute worst you can mix it with another batch later. Dry hop and bottle it - I reckon it'll be fine.


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  • #7
    ThatDrGuy
    Registered Users, Registered Users 2 Posts: 325 ✭✭ThatDrGuy


    azzeretti wrote: »
    It shouldn't really be sugary unless you added some unfermentables in there. What's the gravity reading? Most yeast should be fine at 28 degrees, although may produce some off flavours under that stress.

    You need to keep it though! Don't even think about chucking it. At it's absolute worst you can mix it with another batch later. Dry hop and bottle it - I reckon it'll be fine.

    Cheers. Its sugary, I assume because of the huge amount of sugar I added - aiming for 7% plus brew, if that can be done :) Inital hydrometer reading was around 1.060, after 24 hours it had dropped to about 1.035 (I think), still lots of residual to be fermented. I assume the rapid fermentation was a product of the crazy aeration method plus stupid heat.


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