So I just started brewing again while home on quarantine, and I brewed a moderate gravity (1.054) English porter yesterday. Pitched a packet of Imperial Pub yeast yesterday evening at 68 degrees. Unfortunately my temperature-controlled fermentation fridge has been pressed into grocery storage duty, and was not available. The IPA I brewed a couple weeks ago with Joystick/Pacman held at about 60 degrees in my garage, and I thought that would be too cold for Pub, so I put the fermenter in our upstairs guest room. Well, it turned warm here, and I just checked on it, and it’s rocking along at about 76 degrees per my stick on fermometer. I’m about 24 hours in, and I’m torn regarding whether I should take it down to the garage to cool it down, or ride it out. My concern is that the damage may have already been done, and cooling it could just cause it to stall out and make a bad situation worse. What would you do? Thanks in advance!
You can try slowly lowering the temp down. While 76 is a bit high I think you may be fine (fingers crossed) often I have been surprised when mistakes like this have happened and the beer wasn’t as bad as I thought it was going to be. If you have some fusels due to high temps a little extra aging will help mellow them out.
What about gong with the t shirt in a pan of water along with 2 L pop bottles and a fan? Did that years ago and it does work.
Might as well just let it ride. It’s probably almost done.
This
Let it ride…
The good thing is that the wort will not change temperature as fast as the air because to takes a lot more energy to warm water than air.
Thanks all. I ended up just letting it ride. Fortunately it is a pretty robust Porter. Hopefully it can stand up to the anticipated estery fruitiness.
Kegged last night, and tasted an uncarbonated sample. It was great! Looking forward to it being ready to drink.
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