I’m fermenting a porter with Wyeast 1084 (irish ale). I left it in primary, and after reaching FG, I accidentally left it at 80 degrees F for 3 days. Realizing my mistake, I threw it in the fridge to crash it, and plan on legging it in the next day or two.
I haven’t checked the gravity or tasted it yet, but I’m worried what short and long term implications this may have. Anyone have an answer or similar experience to share?
The mistake happened when I switched from a blowoff tube to airlock. In the process, I removed the stopper to clean it, and when I reinstalled, I forgot to stick the temperature controller probe down the hole. Since my garage is usually well below the fermentation temp, the heat wrap was on pretty much solid for 3 days.
I think it’ll be fine. the fermentation was over, you’re not going to get off flavours from the yeast because of this. You might have shortened the shelf life of your beer be a couple days/weeks but it’s not going to last that long right?
Thanks for the responses, I definitely don’t anticipate the bulk of this batch lasting very long, and any bottles will be stored as cold as possible. I’ll report back in a few months if any issues develop.
My fermenting space in my house normally gets up to almost 80F during the summer (which here in Texas runs half the year or more). Anything that isn’t in the midst of primary fermentation moves out of the fermentation fridge into the ambient environment. I have had a lot of beer sit in that cleanup period around 80F. It’s fine. It might even be helpful. If FG is reached then the yeast are just involved in cleaning up their waste and an increased temperature will push them to work faster.
Well did you do a taste test? IMO you’ll see it immediately if there is a problem. If it were off the yeast already I’d be 100% with the others. Taaaste it.