Brewing - Brewing problem(to hot of room temp for fermenting?)

[Spare Chaynge]

Swim made some beer ,a Belgian pale ale. Now he did the cooking procedure correctly and he threw it in the primary fermenting jar. CO2 came out of the air lock for a couple of days and then it stopped doing it. His fermenting room was around 87 degrees F. He realized this was way to high and now has the room down to 75 degrees F.

Did he ruin his beer by letting it ferment at such a high temperature for that time period(2-3 days). Or will it be ok.

[shivakiva2112]

It will probably be okay. 87 F won't kill yeast, just keep them from fermenting properly. Now that they're back to a temperature they like, they will keep going.

Anybody was concerned that their fermentation had stopped, but they stopped worrying about it and came out with a) a shitload of yeast layered on the bottom of the canning jars, and b) a nicely sparkling rice wine.

[Potter]

although some specific beer recipes do require a narrow temperature range for the final product to be perfect. Though you're recipe will give you guidelines. You'll still get beer in the end, it just won't be exactly what you were aiming for.

Of course you could always go low-tech and start making your own recipes and then it'll always be awesome!

[bigorange420]

It may have stalled in which case you can add more yeast and sugar.. Maybe it's done fermenting depending on the type of yeast you used and how much sugar... More info would be good

[Mammon]

Have SWIY got a hydrometer? If not, get one. They're the best way for seeing what's happened to your sugars.

Sometimes stuff at a high temp (in yeast terms) ferment really quickly.