Recipe suggestion

[tubby_shaw]

That's a healthy looking fermentation Belto
Lots of lovely trub for you to clean up on the side of the bucket

[SteveD]

You seem caught between a rock and a hard place. 25c is on the hot side as you point out, and the giveaway is the state of the yeast head. That's on the wind-down already, a bit soon for a 24hr pic. What about sticking a stack of newspaper between the mat and the FV to reduce the heating? Something between 16c and 20c in the FV would be ideal.

[Belto]

Thanks SteveD
I was aware but had not thought of the cure.
Will do that now but I fear It may be too late
What will be the effects upon my brew after a fast fermentation and what can I do, If anything?

[steve_flack]

It will probs taste OK (any warmer and you might have problems) but watch out for hangovers.

[Belto]

Well I think I managed to get the temp under control.It has now been in FV outside cooling down and clearing for 3 days.
Decided to have a peek.
Looks well clear and had a tablespoon taster
First impression not impressed and walked down the garden to have a look at my chickens and suddenly the taste came through and wacked my taste buds
I turned round not believing what I was experiencing and went back for another and another.
Wow have I produced that, surprise , happyness gleefull and all other other words of appreciation.The reason being
my two previous brews. One was very hoppy and strong still very drinkable, the second still in the Pig is cloudy and not even though I added Irish Moss.
I cannot wait for the full maturation period .Roll on and thanks to Tubby for the recipe

[tubby_shaw]

Glad it turned out well for you Belto
Let us know how the first pint is