I had my IPA fermentation temperature right on for 4 days until my wife cranked the heat. The yeast has a optimum temp between 60 and 72 but the carboy temp went up to 77. Will this hurt my beer.
Well,in my experience, the first 48-72 hours is most important for controlling fermentation temp, so that’s the best news. The other good news, in my opinion, is that an IPA can handle a lot of the fruity flavor a thrown off by higher fermentation temps. The time at 77 is not gonna make it a better beer, but all things considered, I’d say you’re pretty good/lucky!
I would very much like to hear more from you on this subject. You must know by now your article goes to the nitty-gritty of the subject.
What yeast did you use? Some do okay at slightly higher temps.
