Hi all,

I brewed a 1554 Clone a week ago Saturday (7/31) and it had to removed from the 65F fermentation chiller last Wednesday afternoon (8/4) because we were out of town unexpectedly. I put it back into the chamber on Saturday evening (8/7). So, by my estimation the beer spent about 72 hours in a 80F house - wrapped in a towel. The airlock activity was minimal by the time I put the beer back into the chamber. I used the Nottingham yeast.

Has anyone had something similiar happen? Can I expect a ruined batch and/or lots o' esters?

...just trying to prepare myself for the worst and hoping for the best. If nothing else, it'll be interesting to see the impact on the flavor profile.

Thanks!

I'm guessing you're fine. Nottingham is a work horse, probably well done by the time it went inside. I do not see a problem except you used Nottingham to make a 1554 clone.

Thanks AZ - LoL...being experimental with the ingredients I had on-hand.

If it does taste funny by the time you get around to drinking it... just let it age out.

Thanks EricHa!

I wonder if anyone has really studied how temp fluctuations affect beer... I'll bet some beer's and yeasts could produce great flavors starting low getting high(saison) then going low to finish... would make an interesting experiment...

WA - well....I'm about to find out.

WA- its really not that uncommon. Before I had control over the temp., that is what happened. Just my experience, lagers and most ales taste better if the temp is controlled. Most belgian style beers I'll start colder and let warm toward the end of fermentation. Not sure that it helps flavors (helps speed along the fermentation) but thats what I've been doing.

Just a follow up - The beer does have a hint of fossil fuel flavor; so apparently the Notty yeast wasn't done and the residual fermentation took place @ ~80* degrees....