fermented to hot.is it a right off?

[brodington]

I brewed a pale ale with 007 yeast. Due to summer temps it fermented at 25 deg. It now tastes grim.

Is this beer worth bottling or should I chuck it? Would it improve in bottles or are these of flavours here to stay

[simple one]

What are the off flavours? Is it sweet tasting?

[simco999]

Never chuck until its bottled and left for two weeks. Then if it makes you puke - your free to ditch!!

Never waste beer!!

Edit - maybe those Monks who didn't brew in summer knew what they were doing.

[scuppeteer]

Chances are it's knackered. If the yeast didn't get going quickly enough you probably picked up an infection. This happened to me on my last brew, whole lot went down the drain. I forgot to check the temps for a couple of days after I'd pitched and it must have sat over 25deg before I moved it but by then it was too late.
It's very disappointing to lose a brew but not worth the time to bottle if it's gone already.
You could always get some friends to try it and see their reaction before you do ditch it though.

[Troutman47]

After 2 weeks fermenting, I always transfer to a bottling bucket and have a taste, you would know then if it's drinkable or not.
I'm generally drinking my beers after a weeks warm conditioning so it's pretty much as it is in the bottling bucket.

[killer]

The same thing happened to me a few weeks ago - though I had 4 x 5L of four different beers that got up to about 30 degrees for a few days. I left it an extra week to see if there was any change but it was really disgusting. Usually after two weeks I know if the beer is gonna be good or not. I reckon leave it for 2 weeks or your usual bottling stage then taste again. If you think it is redeemable it might be worth bottling as usually off flavours mellow. Mine was unambiguous though - really nasty solventy type smell and flavour. First time I ever had to chuck beer down the drain - gutted

[brodington]

I am pretty sure its not an infection as it tastes more like i have used a funky Belgium yeast than TCP.

its like a fruity Belgium but not in a nice way. I'll leave it for another week and then i might bottle it.

It has made me find a brew fridge tho! Gonna wire it into my temp controller tonight.

[orlando]

It has made me find a brew fridge tho! Gonna wire it into my temp controller tonight.

You will never look back, probably the best single upgrade a home brewer can make. Along with going all grain of course

[brodington]

Fingers crossed! What difference does temp control make?

[brodington]

Fingers crossed! What difference does temp control make?

[Rick_UK]

Some yeasts are quite forgiving of higher temps and will still produce a good beer so you may be lucky. I had a pale ale get up to high 20's with a yeast slope and it tasted like shite, had a harsh tcp like taste which did'nt improve with age.

I would keg it if you can it may turn out to be great! If it's not you haven't wasted all that time bottling!

Rick

[JammyBStard]

Fingers crossed! What difference does temp control make?

Apart from the obvious ability to keep the yeast within it's temperature range. keeping a fermentation at a constant or slowly rising temp for about two weeks keeps the yeast active for longer giving it time to "clean up" a beer. Some one may be along with a more technical answer shortly.

[Lars]

Fingers crossed! What difference does temp control make?

in Chris whites book they state that temp control is the most important thing a homebrewer can do to improve quality. They go as far as saying that an experienced extract brewer with temp control can produce better beer than an AG brewer without, don't remember how exactly that was worded though....

[orlando]

Fingers crossed! What difference does temp control make?

in Chris whites book they state that temp control is the most important thing a homebrewer can do to improve quality. They go as far as saying that an experienced extract brewer with temp control can produce better beer than an AG brewer without, don't remember how exactly that was worded though....

Your right though.

[brodington]

Does any one know of this has ruined my yeast.

I normally rinse and reuse.will this have stressed it to much?