Brewday 10-06-2007 Crouch Vale Best Bitter

[Seadart]

Please excuse my ignorance, I am learning all the time. What do you think went wrong? Was the fermentation temp too high? If so how do you bring it down?

Better luck with the next one eh?

[spearmint-wino]

Please excuse my ignorance, I am learning all the time. What do you think went wrong? Was the fermentation temp too high? If so how do you bring it down?

Better luck with the next one eh?

If you don't ask you don't learn, and that's what the forum is for

I'm pretty much a novice, but this is it as I understand it: when fermentation temperature gets too high, undesirable (or in my case pretty downright awful) flavours can be generated by english ale yeast. There are other types of yeast that can handle the higher temps but they're used to make other styles of beer.

Generally speaking, you don't want your fermentation going above about 22°c, with a steady 18-20°c being the ideal fermentation temperature. Bit of a problem with the current weather we're having - from 14 to 27 my thermometer read over the last week.

For my latest brew I wrapped the fermenter in a wet bath towel, as the water evaporates it brings the temperature down a little so I've had somewhere between 20 and 22, and hopefully the yeast will have coped.

[Vossy1]

Blogs coming on nicely SW

[Seadart]

Thanks for the reply, back to learning!

[spearmint-wino]

Thanks for the reply, back to learning!

WHen you get familiar with it the process isn't all that complicated, its how you perfect it and all the details that involves that are the problem/fun

[spearmint-wino]

Blogs coming on nicely SW

Cheers. Gives me something to think about when I should be working

[spearmint-wino]

Well after a little more time in the keg the varnish off-taste has subsided a little to be replaced by something a little more banana-y with a bit of TCP thrown in for good measure...

You live and learn I guess. There's only one place for this batch to go, I hope the sewer rats like it