Fermentation temps

Discussion in 'Beginners Brewing Forum' started by L.B.B., Jun 4, 2019.

  1. L.B.B.

    L.B.B. New Member

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    I am brewing a pale ale with a Lellemand Nottingham ale yeast. During the second day the batch temp hit 82 degrees F . I cooled it down to 70 after one day. It's been at 71 for the last 36 hours. Any ideas on if there will be an effect on the beer? Off flavors?
     
  2. Nosybear

    Nosybear Well-Known Member

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    There will be an effect. I would expect to see more fruity flavors - esters - and perhaps some phenols from the high temp fermentation. That yeast acts fast and it's the first hours that matter most. Best plan is to let it finish and then taste it.
     
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  3. L.B.B.

    L.B.B. New Member

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  4. CarsenMl

    CarsenMl New Member

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  5. Nosybear

    Nosybear Well-Known Member

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  6. L.B.B.

    L.B.B. New Member

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    This isn't my response and it look like spam. Be careful.
     
  7. Trialben

    Trialben Well-Known Member

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    The start of the fermentation is also when you'll get most heat produced by the fermentation. If anything the reverse is ok to let the fermentation rise after the initial primary fermentation phase.

    Time will tell. I've not used it but I hear it's a clean yeast so fingers crossed it cleans up well.
     
  8. ChicoBrewer

    ChicoBrewer Well-Known Member

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    It's from middle earth. Note the elvish
     
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  9. Nosybear

    Nosybear Well-Known Member

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    Looked like Greek to me.
     

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