Is temperature critical after the main fermentation

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CletePurcel

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A quick question.

Yesterday my fv went up to 26 Celsius in the heat. I am pretty sure the primary fermentation is finished so I am waiting until the 2 week mark to bottle the beer. We are talking about 3 more days.

My question is how critical is temperature àt this point. Will it still cause problems?
 
Raising temps toward the end of primary fermentation is sometimes recommended (necessary with some yeasts) to get good attenuation, though probably not to 26c. Whether it's a problem can depend on the temp tolerance of the yeast strain. I wouldn't have thought it would be that big an issue.
 
I was wondering the same thing - so I googled your question

Here's a thread on the big american forum that goes intothe Q quite a lot.

http://www.homebrewtalk.com/showthread.php?t=237849&page=4

I stopped reading after page 4 (which is where I've linked it) as I think I've found the anser to my personal satisfaction

Basically, yes but not as important as the initial fermentation - 72hrs but probably not "critical at all" post 32 on page 4 is very interesting

So in this heatwave the main concern I think is drying out your beer as fluctuating ambient temps (if you don't have a beer fridge like me) will encourage the yeast to attenuate further
 
CletePurcel said:
A quick question.

Yesterday my fv went up to 26 Celsius in the heat. I am pretty sure the primary fermentation is finished so I am waiting until the 2 week mark to bottle the beer. We are talking about 3 more days.

My question is how critical is temperature àt this point. Will it still cause problems?
Click to expand...

As per other advice...

My beer that is still in primary is sitting at 27C at the moment. Had this been started last weekend, it would mean serious problems for all but the most specialised warm weather yeasts. As it was started a week earlier, it's not particularly desirable, but should be fine. Not ideal, just fine.

I am looking at the weather on BBC and would suggest that Saturday (4th) is a possible for a brewday, using a high temp tolerant yeast. The stuff I made last summer was disappointing, almost borderline for not drinking at all. These were mainly Wherries made with the (Nottingham?) kit yeast. I am using US Safale 05 now and have Belle Saison and Mangrove Jack as alternatives.
 
Thanks for the replies. Can you generally substitute a temperature tolerant yeast in an ale recipe or does this cause problems?
 
Just on the issue of temperature and primary fermentation - I have a bit of a noob question...
I am fermenting an American IPA at the moment and obviously like others in the UK at the moment, the hot weather is an issue. I guess I never really knew if warm weather would affect primary fermentation except for just preventing it from happening. My basic understanding was that a yeast would just not work if the temp was too warm, or indeed too cool. I had a bit of a prob with a slow start on my latest brew, with the target temp being quite a low 16-18. I haven't got a thermometer on my FV but I am guessing the wort temp is more like 22. I have fashioned a water jacket using another larger/fatter FV, which I guess is helping - I've been putting ice in the cooling water periodically, and I've got to say my airlock has been going like the clappers!!
So I guess my questions is, although airlock activity/frothing suggests my fermentation is going really well - could I still end up with a disappointing beer if I am fermenting at temps higher than recommended?
Thanks!
 
Thanks mate really appreciate you posting that link. Very interesting reading! I shall persevere with this one then and hopefully it'll turn out half decent!
 

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