Hi folks,
This morning I woke up to find my fermentation temperature control had gone haywire and had been heating constantly over night.
I don't know for sure, as I was leaving for work and only had time to quickly disconnect everything and stick the beer outside to cool down as quickly as possible, but I would guess it was up at 60 odd degrees.
The beer was currently being dry hopped and I was planning to bottle it in the next couple of days (its an American IPA).
My main question - is the beer likely to be ruined? Should I pour it down the drain and forget about it?
If not, here's my current assumptions (and some follow up questions):
1. The yeast will be dead so if I want to bottle condition I'll need to re-pitch some? Whats the best approach for this?
2. There are going to be some off flavours from the beer been heated like this. Is there anything I can do to get rid of / reduce them? Will they be noticeable in the beer?
3. Some of the aromas from dry hopping will have been driven off, probably the least of my worries at this point.
What do you think, worth trying to salvage or is it likely a lost cause and not worth the effort?
This morning I woke up to find my fermentation temperature control had gone haywire and had been heating constantly over night.
I don't know for sure, as I was leaving for work and only had time to quickly disconnect everything and stick the beer outside to cool down as quickly as possible, but I would guess it was up at 60 odd degrees.
The beer was currently being dry hopped and I was planning to bottle it in the next couple of days (its an American IPA).
My main question - is the beer likely to be ruined? Should I pour it down the drain and forget about it?
If not, here's my current assumptions (and some follow up questions):
1. The yeast will be dead so if I want to bottle condition I'll need to re-pitch some? Whats the best approach for this?
2. There are going to be some off flavours from the beer been heated like this. Is there anything I can do to get rid of / reduce them? Will they be noticeable in the beer?
3. Some of the aromas from dry hopping will have been driven off, probably the least of my worries at this point.
What do you think, worth trying to salvage or is it likely a lost cause and not worth the effort?