I started brewing my first batch ever, Caribou Slobber, with the 1 gallon starter kit a couple of days ago. The brewing process itself went smoothly. When I was done, I put the gallon jug in my basement to ferment. The next morning I woke up and went to go check on the beer and I found that the beer had overflown through the airlock and was fermenting like crazy. My basement was hotter than it usually is (not sure if it was over 75 degrees, but it was definitely at least 70 degrees) because my family unexpectedly cranked up the heat, so I moved my beer to another cooler spot. Less than 24 hours later, all movement in the jug stopped and no bubbles coming in through the airlock.
I’ve heard that fermenting at too high of a temperature can result in ester formation and off flavors. Is there a chance that my beer was ruined by being fermented at too warm of a temperature during the first 24 hours? I know that the lack of movement doesn’t necessarily mean that the fermentation process is over, so I’ll be leaving the beer in the jug for a couple of weeks regardless. Any chance leaving the beer in the fermenting jug for 2 weeks will clean up any off flavors?
Also, does anyone have recommendations for beer recipes that are (almost) nube proof?
I say leave it for two-three weeks and continue with your bottling. Not much you can do now anyhow. I wouldn’t sweat some wort in the airlock, and at least you know your yeast was active and hungry.
You may experience some off-flavors or you may not. I have difficulty controlling fermentation temps in my house and I have yet to have a “bad” batch. If your sanitation was solid you’re probably alright. Caribou Slobber is a good starter kit (it was one of my firsts) and it’s tasty.
You should be fine. I’ve fermented at higher temps. It’s not ideal, but you should be OK. If it was 75-80 you may see some off flavors. Beer ferments at a higher temp than your room temps, so you may have been closer to 75. Just let it sit for a couple weeks.
It’s a lot tougher to really ruin a batch than you’d think!
Also if you can leave the beer on the yeast cake in the fermentor longer, after it hits FG the yeast will go to work on cleaning up any off flavors. It won’t get them all but it will help a lot. chalk this one up to learning but still finish the brew you have made beer. Also put an electric fence around the thermostat :mrgreen:
I’d bet your ok. It’s not ideal but it will be fine. In the future do whatever you can to try and keep it consistent as possible. As for newb proof beers I’d have to say stick to lower gravity beers because they are easier to ferment cleanly without getting into pitching more yeast. Also, big roast flavors or big hop flavors. Both of those can mask imperfections in a beer.
