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I put a Cascade Lager down on Sunday with a kilo of LMD and 200g of maltodex, and used Saflager S23.

I pitched at 11C (it was cold then) and though I understand it's slow off the mark, the temp went up to 24C over the past 2 days.

Can anyone ease my fears that I've ruined my brew with such a fluctiuating temp?

Cheers

Look, it's not going to be as good as if you'd kept the temp low, but the S-23 in particular is quite happy fermenting at ale temps. Just try to get it down around 20 if you can.

23 ok, 33 bad

Relax, don't worry have a homebrew.

You will still (all else being equal) get a totally drinkable beer.

Cheers,
Greg

Thanks for your replies... sometimes you just need reassurance.

Thankfully the temps are dropping so it should sit on about 20. FIngers crossed.

I had a lager this week that because i couldnt fit it in the fridge got to 29*C, racked it today and it looks and smells pretty bloody good although i havent tasted it yet, it was brewed with saflager s23 Would be one of the fastest brewing lagers i have ever done though

I put my fermenter in the laundry sink and then fill with tap water to keep it cool.The water is mostly around 13 degrees at the moment so it is perfect for lager brewing.

mark68 wrote:I put my fermenter in the laundry sink and then fill with tap water to keep it cool.The water is mostly around 13 degrees at the moment so it is perfect for lager brewing.

Where do you live? Tassie? water out of our tap is prob more like 20c do you put ice in?

Id have to agree with morgs, im in vic and the standard temp out of the tap is around 20 with the exception of all hours of the morning but im not up then