fermentation temp

[dreadskin69]

took my eye off the ball... and the fermentation temp ran away way up for about 1-2 days. i caught it at 27... ive got it down to 18 now and its still fermenting (its at 1020), but it doesnt taste right. loads of flavours that i recon are to do with the high ferment temp. will these be taken out with cold conditioning?

[Matt12398]

The only way you'll know is to wait and find out. I wouldn't go binning it just yet.

[fisherman]

I have just finished my spring brewing season nine 50 litre brews bottled for the summer season. Temperatures will be soaring in the summer. I will be brewing again in October. A brew fridge is the answer but I am 70 and 50 litre brews are to heavy for me. Try a water filled giant tubtrug bucket with the fermenter on two inch wooden blocks to allow water to cool with ice packs. It worked for me. Happy brewing.

[Maysie]

I have my brew-fridge set to 19C +/-0.5C, but forgot to plug the fridge in a while ago and had one brew run up to 27C.
It was a Coopers Stout, so is pretty forgiving, but it tastes absolutely gorgeous still.

Wait and see what happens as the flavours will soften and become more rounded for sure. Whether you like the taste is of course another matter altogether...!

[Jocky]

took my eye off the ball... and the fermentation temp ran away way up for about 1-2 days. i caught it at 27... ive got it down to 18 now and its still fermenting (its at 1020), but it doesnt taste right. loads of flavours that i recon are to do with the high ferment temp. will these be taken out with cold conditioning?

It could just be normal by-products of the fermentation. Yeast will normally clear these up at the end of fermentation.

[dreadskin69]

cheers ladz, i will relax and let the yeast do their clear up job, and then crash chill the life outta it (after an obscene dry hop of course...)