After brewing my first batch of irish red ale I followed instructions and seem to have everything in order (saturday) After reading some posts on here I seem to have stored it in way to warm temperature. It has read 74 since Sunday AM (now Wednesday) Is it to late to save this batch. I have read a lot about it today and seem to have ruined everything. Is there any way to save this batch? Please help.
When you say “stored it”. Do yo mean it is the primary fermenting, in a secondary, or in the bottle?
Im sorry it is currently in the primary. Had it in a dark closet in my living room and after checking on it seems to be to warm. The head is now gone from the top and the air lock has almost stopped all together.
I would bet you will be OK. I fermented a cream ale this summer in an 80 degree work shop. I had the carboy in a swamp cooler with no ice, just a wet towel draped around the carboy. I bet my temperature was still higher than yours and it was OK to drink. Maybe not to the standards of the seasoned brewers, but for a shmuk like me it was fine. Welcome to a fun hobby! Happy brewing.
:cheers:
I guess I was bragging to my friends a little early during the super bowl! If I keep it in the primary and store in a colder area like my garage would it be smart to add some more yeast? It seems to be done fermenting and it has only been 4 days?
I’ve just brewed this one also. Wyeast 1272 American Ale has an optimum range of 60° to 72°. Danstar Nottys’ range is 57° to 70°. If you used one of these yeasts you may get some extra esters in the finished product. Fermentation is not complete quite yet even though you don’t see air lock activity. Get the temperature down to about 68° over the next day and a half. Keep your brew on the cake for at least two weeks to clean up by-products of the fermentation. I don’t think all is lost. Take hydrometer reading in a week, for SG and a taste. Another in two weeks. Remember you are tasting unfinished beer. It won’t taste that good, but will give you an idea if it can turn out to be good.
Let us know how it is turning out. Patience and don’t think about dumping.
My first three beers were done bubbling within 72 hours. It generally took 24 to start and another 24-48 to finish. No bubbles doesn’t mean no fermentation, though. Good things are still happening, that’s why the instructions will recommend at least two weeks in the fermenter before bottling.
What you’re describing is normal, the warmer the temp, the faster the fermentation will occur.
Thank you all for the tips and the help. I’m already looking forward to my second batch starting this weekend so it will be interesting to compare the taste from the different temperatures. Thanks again and cheers to all!!
:cheers:
You should be fine the beer might have a slight tartness to it due to high temps. But you’ll be fine. Start looking into building a fermentation chamber will help a ton. You can find a lot on YouTube on how to build one. Always shoot for a temp 3-5 degs below the middle op temp. Even is the air lock stops bubbling leave it be for the recommended pri time. But do read some books while you wait for this one to finish. Brew share enjoy.
See my signature line for various ways to keep you temps down.
OP sounds like it is done fermenting. Let it sit a week or two in your colder garage just to be sure. Then check it for gravity and bottle. The sitting will help clean up any off flavors but yeah it might be estery. That’s fine it’s an Irish ale…
