Fermentation reach 32c!

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FV43576

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Hello everyone, my first brew last month it was Stout brown ale it was successful at 5.2% with temperature keep in the range of 12c to 18c, Now I have been making the second brew is Irish black Stout on 4th of February. Today I just found that my fermentation was reach 32c! that my father accident switch on my brew heating tray it was mean for washing machine. I think it was last two days ago at over 30c. I am feel sad and gut to think it maybe ruin killed all yeast.

I have fill glass tube with hydrometer reading is 1010 after 10 days and I have taste it do have bit of flavour do you think that I have ruin my beer? the yeast it was a super yeast with range temperature of up to 28c from 7c

Now I have left it to cool down under 20c
 
First of all you havent killed your yeast. Yeast love temperatures of 30C as they can reproduce quickly. It us brewers that dontlike the temps getting up to 30 odd degrees as yeast will kick out loads of off flavours as well as lots of reproduction. The good news for you, is that yeast produce off flavour (as well as flavours that you may well want if thats the type of yeast you've used) during the first four days or so. So If Im reading you post right, your father turned the heat up after day 10? So your beer should be fine, flavour wise, and you havent killed the yeast (unless it somehow got above about 40C) so your beer should carb up fine too.
 
It may affect the flavour. But as for having ruined the beer... only if you don't like the taste. Nothing "harmful" will have been done. You will live another day.
 
MyQul said:
First of all you havent killed your yeast. Yeast love temperatures of 30C as they can reproduce quickly. It us brewers that dontlike the temps getting up to 30 odd degrees as yeast will kick out loads of off flavours as well as lots of reproduction. The good news for you, is that yeast produce off flavour (as well as flavours that you may well want if thats the type of yeast you've used) during the first four days or so. So If Im reading you post right, your father turned the heat up after day 10? So your beer should be fine, flavour wise, and you havent killed the yeast (unless it somehow got above about 40C) so your beer should carb up fine too.
Click to expand...

I am glad to hear this! thanks for posted.
 
Heh, next time get yourself some Omega Hothead Ale yeast and use that, that stuff WANTS to be fermented at around 30-34 degrees C and gives it's best flavours there. ;)
 
I suggest you label the sockets and/or plugs to your brewing kit so you minimise the risk of someone accidentally switching stuff on or off. Or even taping over the socket switch in the position you want.
 
terrym said:
I suggest you label the sockets and/or plugs to your brewing kit so you minimise the risk of someone accidentally switching stuff on or off. Or even taping over the socket switch in the position you want.
Click to expand...
That is good idea, I have not thought of this before I will do it thanks Terrym
 
I want to know what I have gone wrong, yesterday open my first 500ml glass bottle is Irish Black Stout, no top foam it do have bubbles but the flavour is bit weak and no smoothing is like a tap water. This is not what I am expect as my other Brown Stout was beautiful.
Before I mixed start to sterilisation everywhere the bucket and add mixture dextrose and FG is 1.008 and sterilisation the bottles and fill up 38 of bottles and put Carbonation two tablets and leave it at cool room vary 18c to 21c. Sixth weemaltodextrin is 1kg and Coopers Irish stout 1.7kg of tin with 23 litre of water fermentation bucket. The OG was 1.041 then put super yeast in for three weeks round 13c to 16c but it went up to 32c when my father accident switch the heating tray on after that it went down to 13c to 16c. The FG is 1.008 and sterilisation the bottles and fill up 38 of bottles and put Carbonation two tablets and leave it at cool room vary 18c to 21c. Sixth week opened up it did not go well. Do you think it was too hot when my dad accident switch on for three days at 32c and kill all off the yeast? I am not sure why foam was not appear on the top after pouring and it feels flat of liquid like a water tap.
 
Last edited:
32C won't have killed you yeast. I rehydrate mine around that temperature.
If you taste the beer, it should taste sweeter than you want it to because of the unfermented priming sugar, but, apart from that and the fact that it's flat, does it taste ok?
It may be that carbonation hasn't finished yet. How long has it been in the bottles?
I made a strong belgian pale in September so it would be ready for Christmas, but it's only just ready.
Having said that, Your cool room of 18-21C is not really cool for conditioning beer and something should be happening. You could try reseeding it with some fresh yeast- Safbrew F2 or some champagne yeast.
If it doesn't taste horrible, you probably haven't ruined it.
 
No it is nice taste no metallic but it takes a time in my mouth to start get the flavour but not that much. Carbonation was inside bottles for 3 weeks and 3 day, when I serve in child zero c to 4c no foam but a little bit foam at 12c I am not sure if stout is suppose to be like that?
 
Stout should have a thick foam. I think you're going to have to leave it for at least another couple of weeks, maybe more. And when you do try it, don't chill it so much. I would drink it at about 8-10C.
 
An Ankoù said:
Stout should have a thick foam. I think you're going to have to leave it for at least another couple of weeks, maybe more. And when you do try it, don't chill it so much. I would drink it at about 8-10C.
Click to expand...
Yes I will try that leave other week.
Thanks
 

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