AG#003 fermenting at 29 deg!!! is this bad

[escapizm]

I put on an old yella from barley bottom yesterday and it was first time using H&G immersion cooler. I discoverred just pushing hose and siphon tube onto copper pipe is not very clever (ill make some solderred screw connections) so had to stop as water was going every where. I left to cool till 30 degress for a few hours then pitched yeast and wrapped up in my thermal blankets with brew belt running off ATC thermost when 18 degrees is reached.

Checked next morning and as its so mild a night it had only fallen to 29 deg C and bubbling away merrily, same again at 6pm tonight.

What if any are the characteristics this will bring fermenting at such high temp?

[flything]

It's not exactly a recommended temp to be honest, I've had beers ferment too hot and the beer was not very good, there could have been other factors of course and this was at the beginning of my brewing career.

Saying that, you could be lucky and it could still be great, so I wouldn't worry about it, have a taste when it's finished fermenting. Even then the flavour will change after a while in a barrel/bottle. I've just found a bottle of a Shrophire Lad Clone I made 11 months ago and at the time thought was terrible (which is why there are few bottles lying around) and it's a very drinkable pint now.

[Bobba]

You could always get in the bath or something with a few ice packs and get the temp down.
Or wrap it in wet towels

[OldSpeckledBadger]

Take that blanket off and get the beer down to a sane temperature.

[escapizm]

Its since cooled down now to 19, fermentation has all but stopped so most was done at higher than normal temps.

Will this have an affect on the taste ie, sweeter, dryer, nastier etc etc.

Thanks

[Shoit]

I had a similar situation but the wort only got to 24 deg. The final beer seemed to have quite a harsh taste initially have an after-taste of pure alcohol! (I'm told this may be fusel alcohols). Other people suggest that higher fermentation temps create a 'fruitier beer'

It's since mellowed. It's difficult to tell what the effect might be until it's had time to condition. Bottle it or keg it when it's time and try and forget about it for 4 weeks - then see what you've got!

Kev

[Garth]

I would have a good taste of that beer from the fv before you waste anymore time kegging or especially bottling it, high temperatures wreck beer, I lost a few batches to this, and this was at 26C or so. If it has the 'hot fermented' taste it will not go away or mellow.