So I arrived at the brewery this morning to a nightmare scenario — four full 10 bbl fermenters and one full brite with CO2 flowing through the stone, all at 87F. At some point during the weekend, our glycol compressor locked up and the heat of Lower Alabama had its way with our reservoir, raising the glycol temp to 89F and heating up each of my beers. All of them were near or at the end of primary fermentation (pale is on dry hops), and a replacement compressor will be installed in the morning. We will taste and decide on each batch individually, but what are some potential off-flavors I might expect? Should I even bother harvesting this yeast, or should I start from fresh pitches (we don't have a lab at the moment, so yeast counts are out). Any advice is greatly appreciated.
Cheers,
Dan Murphy
Head Brewer
Fairhope Brewing Co.
Fairhope, Alabama
Cheers,
Dan Murphy
Head Brewer
Fairhope Brewing Co.
Fairhope, Alabama
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