Just how bad is fermenting at 32 degrees?

[mrjonnyp]

Made my first beer in eons yesterday, spent all day yesterday doing it and iv just got in from work today and the thermometer strip is saying 32 .

Will it at least be drinkable or is it facing certain doom

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[MashBag]

It will be drinkable, have you cooled in down a bit now?

[Cobnut]

Depends on the beer, but in most cases, it will be pretty nasty!

If you’re making a Belgian style, you might get away with it, otherwise I think most likely this is drain fodder.

[mrjonnyp]

Depends on the beer, but in most cases, it will be pretty nasty!

If you’re making a Belgian style, you might get away with it, otherwise I think most likely this is drain fodder.

It's a pale ale from the brew dog diy list,
I'm going to have to see it through but I don't have high hopes.

Might be time to get myself a brew fridge


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[vacant]

I used to ramp up my brewing in the spring so that I could give summer a miss. I got a freebie fridge probably five years ago. When not fermenting at 18C or crashing at 3C it spends most of its time storing bottles at 12C which is quite a nice temperature to store our stash of chocolate during the heatwave.

[MashBag]

Yeah, I brew in stock up in spring to skip July and August.

Perhaps ough to scrounge a fridge, but just started "ferment in kettle" and that is just sooo nice.

[soupdragon]

Could do with getting a brew on myself.

https://fermentis.com/en/product/safale-us-05/

18-28c? Can't be right surely?

Cheers Tom

[MashBag]

Why not?

[orlando]

Made my first beer in eons yesterday, spent all day yesterday doing it and iv just got in from work today and the thermometer strip is saying 32 .

Will it at least be drinkable or is it facing certain doom

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Ale yeast can die at those temperatures, leaving an umami or marmite taste. I doubt you will have something that anyone can enjoy. You may be able to persuade yourself it's alright. You would definitely send it back in a Pub.

[soupdragon]

Why not?

I thought it was only the Belgian yeasts that could handle anything over 25c ish without stressing and creating off flavours?

Cheers Tom

[hebbstar]

Not wanting to start another conversation about the pro's / con's of kveik yeast but recently had good experince using it but I think you have to choose your type of beer carefully.

I used 1 year old slurry of VOSS KVEIK in a hoppy pale are.

I fermented a couple of weeks ago and could only get it up to 29°C it's operating temp is between 33-40°C.

Good orange peel flavour against a double dry hop drop of Mosaic. A really nice beer.

If the slurry can last another year I'll be doing the same next year.

Cheers

[soupdragon]

Kveik eh?

Could be the answer but if it's temperature range is upwards of 30c, how would it perform at around 25c ambient?
Any special treatment required?

Cheers Tom

[MashBag]

Special treatment: sounds like turning the heater up.

[McMullan]

I wonder how crafty Norwegians managed to maintain fermentations at 40*C, historically. No doubt there’s a very colourful explanation or two.

[IPA]

I wonder how crafty Norwegians managed to maintain fermentations at 40*C, historically. No doubt there’s a very colourful explanation or two.

I've often wondered about that. Perhaps saunas were invented to ferment beer