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I started a brew a week ago with bry-97 (lightly hopped beer)
Fermented at 17-18 oC, (62.5 - 64) then my controller packed up and temperature is going up to 25+ oC (77+)
Tested and tasted this morning. No off flavours, 88 % apparent attenuation, SG of 1.006 (corrected refractometer reading).
Previous brew with bry 97 got an even higher attenuation, so the beer may not have finished yet.
Normally I leave my beers for about 2 weeks.
But I am wondering if I should bottle now to avoid high temperatures in the fermenter for too long? And maybe use a little less sugar or no sugar?
Bottle conditioning will be at the same temperature, so I haven't got a clue if it makes a difference.
What is your advice?
(Edited to include Fahrenheit temperatures)
Fermented at 17-18 oC, (62.5 - 64) then my controller packed up and temperature is going up to 25+ oC (77+)
Tested and tasted this morning. No off flavours, 88 % apparent attenuation, SG of 1.006 (corrected refractometer reading).
Previous brew with bry 97 got an even higher attenuation, so the beer may not have finished yet.
Normally I leave my beers for about 2 weeks.
But I am wondering if I should bottle now to avoid high temperatures in the fermenter for too long? And maybe use a little less sugar or no sugar?
Bottle conditioning will be at the same temperature, so I haven't got a clue if it makes a difference.
What is your advice?
(Edited to include Fahrenheit temperatures)
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