does fermenting at to high a temp produce off flavours?

[guest5234]

I have found out my thermometer is knanckered, I have been keeping my wort at about 30c for my last couple of brews, will it produce off tsting beer? as my nelsons revenge is very harsh bitter wise.

[steve_flack]

There are some brewers that ferment that high (Belgian mostly) but for British beer it's not a good idea....I hope you've got plenty of paracetamol.

[guest5234]

There are some brewers that ferment that high (Belgian mostly) but for British beer it's not a good idea....I hope you've got plenty of paracetamol.

Why? does a high temp make a stronger brew.

[guest5234]

There are some brewers that ferment that high (Belgian mostly) but for British beer it's not a good idea....I hope you've got plenty of paracetamol.

Why? does a high temp make a stronger brew gravity wise.

[Vossy1]

I let a TC get too hot last summer, and the harshness of the alcohol led to it being binned also

[steve_flack]

Why? does a high temp make a stronger brew.

Basically as yeast gets warmer it gets a bit more enthusiastic and as well as making alcohol, it starts banging all sorts of other chemical compounds out. Some of them aren't that good for the head. As an example - lager is fermented cold and the beers are usually very clean flavoured, ales are fermented warmer and have more fruity flavours from the yeast - this is from a little bit of these extra chemical compounds being made. Crank that up even more and it gets more fruity and funky. With some Belgian ale yeasts this really works flavour-wise but with British yeasts it usually doesn't.

I have heard that the reason that the Belgian yeasts sometimes get away with it is that there's a bit of red wine yeast heritage in there somewhere and red wine is usually fermented warm and that's been passed down the genes.