Brewing Advice Needed....GO OT!!!!

I put a batch of irish stout in the closet on Sunday, and on monday I noticed the air lock going crazy as if it were boiling. When I checked the temperature, the carboy was at 77 degrees. I know that typical brewing is going to need to be between 68-70 degrees. Because it was fermenting so quickly, I went ahead and transferred the beer to the secondary fermenter.

Fermentation has now finished, and I know that the flavor won't be what I set out for it to be. But my question is.....should I go ahead and bottle it or wait the full 6 to 7 days to achieve optimal flavor if that can even be done at this point?

Lesson learned.....do all my brewing when it's cooler.

Quote from chewspam : I put a batch of irish stout in the closet on Sunday, and on monday I noticed the air lock going crazy as if it were boiling. When I checked the temperature, the carboy was at 77 degrees. I know that typical brewing is going to need to be between 68-70 degrees. Because it was fermenting so quickly, I went ahead and transferred the beer to the secondary fermenter. Fermentation has now finished, and I know that the flavor won't be what I set out for it to be. But my question is.....should I go ahead and bottle it or wait the full 6 to 7 days to achieve optimal flavor if that can even be done at this point? Lesson learned.....do all my brewing when it's cooler.

You're lucky your air lock was working so well! My ex's exploded all over the room (well the lock/lid popped off) and it was disgusting...coulda been contamination too but still.

Idk about optimal flavor but if you fermented that fast idunno if I would trust it...

wait 2-3 weeks to bottle (after your hydrometer readings confirm fermentation is over). and build yourself a fermentation chamber (or get a swamp cooler). also, a secondary is a mainly unnecessary step for most styles.

Quote from square_one : wait 2-3 weeks to bottle (after your hydrometer readings confirm fermentation is over). and build yourself a fermentation chamber (or get a swamp cooler). also, a secondary is a mainly unnecessary step for most styles.

You mean let it sit for 3 weeks???? What about bacteria?

Quote from chewspam : You mean let it sit for 3 weeks???? What about bacteria?

what bacteria? your process is sanitary right? i do at least 2 weeks for a light, low gravity (<1.050) beer and up to 6 week for dark, high gravity styles. the extra time after fermentation gives the yeast time to clean up after itself and can reduce off flavors. with brewing, patience and time is key.

Quote from square_one : what bacteria? your process is sanitary right? i do at least 2 weeks for a light, low gravity (<1.050) beer and up to 6 week for dark, high gravity styles. the extra time after fermentation gives the yeast time to clean up after itself and can reduce off flavors. with brewing, patience and time is key.

I use the no rinse stuff on the fermentation buckets, and I use dish soap to run through my siphon. I use well water, but I boil it and have had everything tested. I just don't want to die from my beer....I'd die for vodka, but not beer. I'd probably kill for vodka too....depending on the quality.

So how would I know if there was some sort of bacteria? I would guess letting it sit for two weeks would give me a pretty good idea if it smelled like almonds or a carcass.

Quote from beanqueen : You're lucky your air lock was working so well! My ex's exploded all over the room (well the lock/lid popped off) and it was disgusting...coulda been contamination too but still. Idk about optimal flavor but if you fermented that fast idunno if I would trust it...

Well.....i figure people have been making beer for a long, long time. They must have made beers outside of the optimal 68-70 degree range at some point in history. I'm just looking for the best way to brew it when the temperature is warmer.



Also....is that why he's you're ex? Did he finish too soon and get infected?

Quote from chewspam : I use the no rinse stuff on the fermentation buckets, and I use dish soap to run through my siphon. I use well water, but I boil it and have had everything tested. I just don't want to die from my beer....I'd die for vodka, but not beer. I'd probably kill for vodka too....depending on the quality. So how would I know if there was some sort of bacteria? I would guess letting it sit for two weeks would give me a pretty good idea if it smelled like almonds or a carcass.

nothing that can live in beer can hurt you. are you also running the sanitizer through the siphon/tube/anything that touches the beer after the boil?

here's a place to start if you suspect your beer is infected: http://www.howtobrew.com/section4...r21-1.html

chances are...it'll be fine.

Quote from square_one : nothing that can live in beer can hurt you. are you also running the sanitizer through the siphon/tube/anything that touches the beer after the boil? here's a place to start if you suspect your beer is infected: http://www.howtobrew.com/section4...r21-1.html chances are...it'll be fine.

anything that touches the beer gets thoroughly cleaned, but i've also read that simply yeast and bacteria in the air can mess up the beer. I learn something new with every batch so i appreciate your input. I'll just let it sit for a while and give the first bottle to the dog just to make sure it's fine.

Quote from chewspam : anything that touches the beer gets thoroughly cleaned, but i've also read that simply yeast and bacteria in the air can mess up the beer. I learn something new with every batch so i appreciate your input. I'll just let it sit for a while and give the first bottle to the dog just to make sure it's fine.

wild yeast certainly can do some damage, but nothing that will kill you. infections are generally hard to get if you're careful and your process is sanitary. oxygen is another enemy of beer (after fermentation). it's not an issue if it's sitting in a bucket/carboy though because a layer of co2 has formed in the headspace protecting the beer. it becomes an issue when racking to a secondary or during kegging/bottling.

We brew year-round here in Houston. It's typically 78 inside the house in the summer (if I'm lucky!) I have a separate shower and tub in our master bathroom, so DH puts the carboys in a big rubbermaid tub inside the bathtub and fills it with water. Each day he puts a frozen milk jug of water into the water and it keeps everything at a nice consistent temperature. No fan required.

You shoulda frost brewed that shiz

Quote from square_one : wait 2-3 weeks to bottle (after your hydrometer readings confirm fermentation is over). and build yourself a fermentation chamber (or get a swamp cooler). also, a secondary is a mainly unnecessary step for most styles.

I agree. Don't trust the bubbles - trust the hydrometer.

I'm baby stepping my way toward a fermentation chamber, but until then the swamp cooler with a wet tee shirt is working great (adding frozen water bottles when needed.)

I'm still new to homebrewing and damn it's fun as hell. For a while I was actually having dreams about all grain. Seriously

Quote from chewspam : I put a batch of irish stout in the closet on Sunday, and on monday I noticed the air lock going crazy as if it were boiling. When I checked the temperature, the carboy was at 77 degrees. I know that typical brewing is going to need to be between 68-70 degrees. Because it was fermenting so quickly, I went ahead and transferred the beer to the secondary fermenter. Fermentation has now finished, and I know that the flavor won't be what I set out for it to be. But my question is.....should I go ahead and bottle it or wait the full 6 to 7 days to achieve optimal flavor if that can even be done at this point? Lesson learned.....do all my brewing when it's cooler.

Name this batch "The gimp."