Beer Forum

Title says it all. I made a doppelbock (1.076 SG) and normally I have good temp control for my fermentation, such is not the case with this beer. I pitched at about 46 and let it rise to 50 over 30+ hours, it stayed at 50º straight for about 48 hours. This is when i had a problem keeping it steady, at one point in time it went up to 55º and another down to 47º. I know this is terrible for the beer my question is can i fix it? Right now it is still fermenting away at 51º still has plenty of activity after about 8 days. I have on me 2 packs of fresh Barvarian lager yeast. Would it help my situation if I got them started up on a stir plate with some food and them dumped them in the beer to help clean it up?

I know i need a temp controller and its the first thing on my list to get so you can spare me that talk Thanks for your input guys!

If it's still going strong, I'd wait and see what happens. I would just avoid any more quick temp drops if you can. Also, use a D-rest, and that can help ya out. Seems like you might be alright though, if you didn't scare all your yeast to floc.

I am not to worried about the beer finishing at a decent gravity. I am worried that the stree I put on the beer will contribute to some bad flavors. So I am just wondering g if pitching some fesh yeast if that would aid at all in cleaning up the beer.

I don't think more yeast will help so I would just try to RDWHAHB and maintain the temp and, like ASB recommends, do a d-rest.

alright Ill give it a whirl thanks